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