Test your basic knowledge |

Recipe And Preparation Techniques

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Heat sugars on the surface of foods until they liquefy and darken in color






2. Subtract the weight of the container from the total weight in order to find the weight of the food






3. Loosen the flavorful food particles in a pan after food has been browned






4. Amount or the number of servings that the recipe makes






5. Chop finely






6. 8 _____ in 1 cup






7. Crush food into a smooth mixture






8. Gently mix a light - fluffy mixture into a heavier one






9. Set of directions for making a food or beverage






10. 16 _____ in 1 cup






11. Gently mix a light - fluffy mixture into a heavier one






12. Pour liquid over a food as it cooks - using a baster or spoon






13. Coat food heavily with flour - cornmeal - or breadcrumbs






14. Cut food into small pieces with shears






15. Beat ingredients until they are soft and creamy






16. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.






17. Put small pieces of food - such as butter on the surface of another food.






18. Break food into course - medium - or fine particles






19. Sprinkle a food with flour or confectioners' sugar






20. Set of directions for making a food or beverage






21. Cut off a very thin layer






22. Divide a food into four equal pieces






23. Coat a food with a liquid that forms a glossy finish






24. Shape a food by hand or by placing it in a decorative mold






25. The amount the recipe serves






26. Cook food in a sugar syrup






27. Pulverize food into crumbs






28. Shape a food by hand or by placing it in a decorative mold






29. Make a liquid clear by removing solid particles






30. Divide a food into four equal pieces






31. Make straight - shallow cuts with a slicing knife






32. The amount the recipe serves






33. Soak dry ingredients such as tea or herbs






34. Make a liquid clear by removing solid particles






35. Measuring unit based on multiples of 10






36. Cut food into small irregular pieces






37. Make straight - shallow cuts with a slicing knife






38. 3 _____ in 1 tablespoon






39. Measuring unit based on multiples of 10






40. Pour liquid over a food as it cooks - using a baster or spoon






41. Beat ingredients until they are soft and creamy






42. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.






43. Mix ingredients by tumbling them with tongs or a large spoon and fork






44. Remove the center of fruit or veggies






45. Cut food into square pieces






46. Heat sugars on the surface of foods until they liquefy and darken in color






47. Loosen the flavorful food particles in a pan after food has been browned






48. US standard measurement system






49. Grind or mash cooked fruits or vegetables until they are smooth






50. Remove the center of fruit or veggies