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