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