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