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Test your basic knowledge |
Recipe And Preparation Techniques
Start Test
Study First
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
recipe
caramelize
yield
volume
2. Subtract the weight of the container from the total weight in order to find the weight of the food
flake
crush
taring
yield
3. Loosen the flavorful food particles in a pan after food has been browned
metric system
bread
chop
deglaze
4. Amount or the number of servings that the recipe makes
beat
clarify
yield
deglaze
5. Chop finely
weight
mince
steep
teaspoons
6. 8 _____ in 1 cup
fluid ounces
glaze
grate
marinate
7. Crush food into a smooth mixture
pit
mash
mince
scald
8. Gently mix a light - fluffy mixture into a heavier one
toss
fold
cream
cream
9. Set of directions for making a food or beverage
recipe
volume
bread
metric system
10. 16 _____ in 1 cup
fold
tablespoons
blanch
fold
11. Gently mix a light - fluffy mixture into a heavier one
fluid ounces
fold
cream
snip
12. Pour liquid over a food as it cooks - using a baster or spoon
clarify
dust
baste
fluid ounces
13. Coat food heavily with flour - cornmeal - or breadcrumbs
scald
blanch
baste
dredge
14. Cut food into small pieces with shears
blanch
snip
grate
metric system
15. Beat ingredients until they are soft and creamy
pit
glaze
cream
grate
16. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.
pare
whip
scald
sliver
17. Put small pieces of food - such as butter on the surface of another food.
yield
dot
steep
puree
18. Break food into course - medium - or fine particles
stir
whip
teaspoons
grind
19. Sprinkle a food with flour or confectioners' sugar
score
deglaze
dust
tablespoons
20. Set of directions for making a food or beverage
clarify
recipe
season
coating
21. Cut off a very thin layer
puree
pare
metric system
snip
22. Divide a food into four equal pieces
quarter
recipe
snip
fluid ounces
23. Coat a food with a liquid that forms a glossy finish
clarify
glaze
beat
bread
24. Shape a food by hand or by placing it in a decorative mold
core
dredge
score
mold
25. The amount the recipe serves
mold
knead
yield
season
26. Cook food in a sugar syrup
candy
metric system
mold
knead
27. Pulverize food into crumbs
cream
crush
vent
tablespoons
28. Shape a food by hand or by placing it in a decorative mold
whip
dice
mold
bread
29. Make a liquid clear by removing solid particles
candy
score
crush
clarify
30. Divide a food into four equal pieces
score
dredge
quarter
blanch
31. Make straight - shallow cuts with a slicing knife
score
drain
grind
taring
32. The amount the recipe serves
clarify
yield
fluid ounces
drain
33. Soak dry ingredients such as tea or herbs
steep
snip
shell
fold
34. Make a liquid clear by removing solid particles
pit
clarify
yield
chop
35. Measuring unit based on multiples of 10
toss
beat
metric system
teaspoons
36. Cut food into small irregular pieces
quarter
chop
caramelize
weight
37. Make straight - shallow cuts with a slicing knife
scald
score
quarter
core
38. 3 _____ in 1 tablespoon
core
whip
cut in
teaspoons
39. Measuring unit based on multiples of 10
knead
recipe
teaspoons
metric system
40. Pour liquid over a food as it cooks - using a baster or spoon
taring
baste
pit
grind
41. Beat ingredients until they are soft and creamy
customary system
volume
blanch
cream
42. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.
dredge
season
fluid ounces
whip
43. Mix ingredients by tumbling them with tongs or a large spoon and fork
blanch
mash
drain
toss
44. Remove the center of fruit or veggies
core
tablespoons
pare
knead
45. Cut food into square pieces
recipe
cut in
cube
marinate
46. Heat sugars on the surface of foods until they liquefy and darken in color
fold
beat
caramelize
snip
47. Loosen the flavorful food particles in a pan after food has been browned
deglaze
glaze
grind
customary system
48. US standard measurement system
quarter
knead
cut in
customary system
49. Grind or mash cooked fruits or vegetables until they are smooth
vent
clarify
puree
mash
50. Remove the center of fruit or veggies
caramelize
core
dice
flake