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Test your basic knowledge |
Baking Vocab
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 25 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. To combine solid fat with flour using a blender
cut in...
flute
cube
boil
2. To reduce food into small bits by rubbing it on sharp teeth
grate
cube
baste
braise
3. To cut into small pieces
cool
boil
chop
julienne
4. To make grooves or foldsin dough
Bake
flute
baste
grate
5. To heat sugar until it browns
mince
Deep-Fry
caramelize
cool
6. To place small amount of butter over the surface of food
flute
baste
chop
dot
7. Too cook in SMALL amount of hot fat
braise
fry
Bake
dice
8. To cut or chop into very small pieces
mince
cube
fry
knead
9. To cook over a simmering liquid
caramelize
fry
poach
Bake
10. To rub fat on cooking utensils or on food it self
grate
pare/peel
julienne
grease
11. To cut into small squares of equal size
dust
cut in...
Bake
cube
12. To cook food slowly in a small amount of liquid. covered and low heat
braise
cool
julienne
poach
13. To mix ingredients together with a circular up and down motion
cool
dot
beat
baste
14. To remove the outter layer
grease
dot
grate
pare/peel
15. To cut into cubes of equal size
mince
dot
dice
grease
16. Prepare with dry heat in an oven
Bake
Deep-Fry
fry
knead
17. To make grooves or folds in dough
fold
baste
pare/peel
dot
18. To let food stand until you can touch it
beat
cool
fry
flute
19. To spoon pan liquids over the surface of food during cooking to keep the food moist and add flavor
dust
fold
baste
Deep-Fry
20. To cook in LARGE amount of hot food
fry
cube
Deep-Fry
pare/peel
21. To cut food into thin stick sized strips
julienne
beat
grease
chop
22. To work a dough by pressing it with the heels of hands
beat
Bake
braise
knead
23. To lightly sprinkle the surface of food with sugar - flour - crumbs ect.
dust
mince
cool
Deep-Fry
24. To cook under a direct source of heat
julienne
chop
flute
boil
25. To soke meat in solution containing acid
baste
cool
grate
marinate