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