Test your basic knowledge |

Basic Cooking Terms

Subject : cooking
Instructions:
  • Answer 43 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 cook in the steam generated by boiling water.






2. To refrigerate a food until it is completely cold






3. To cook by dry heat usually in an oven






4. To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.






5. To finely divide food in various sizes by rubbing it on a grater with sharp projections.






6. To soak a food in a sauce before cooking to make it more tender or flavorful






7. To beat sugar and fat together until fluffy






8. To cut into small pieces.






9. To flatten to a desired thickness by using a rolling pin.






10. To cook food in a large amount of fat






11. To place a coating over a food - such as bread crumbs or cracker crumbs






12. To rub or spray fat on the surface of a cooking utensil or on the food itself






13. To sprinkle or coat with a powdered a powdered substance - usually with crumbs or seasonings.






14. To mix ingredients by gently turning one part over another with a spatula






15. To bake - dry - or toast a food until the surface is brown.






16. To mix ingredients lightly without mashing or crushing them.






17. To cut food into long - thin - match-like strips






18. To brush or pour liquid over food as it cooks to keep it moist






19. To cut into very small cubes.






20. To remove or strip off the skin or rind of some fruits and vegetables.






21. To cook below the boiling point - bubbles form slowly and break on the surface.






22. To put dry ingredients through a strainer / sifter to break up lumps and mix thoroughly






23. To heat a solid food - such as butter - until it becomes a liquid






24. To coat food with butter - margarine - or egg - using a small brush.






25. To prepare food by applying heat in any form.






26. To cut or chop food as finely as possible.






27. To cut food into pieces about 1/2' square on all sides (There is small 1/4' - medium 1/2' - and large 3/4' cube)






28. To ornament food - usually with another colorful food - before serving to add eye appeal.






29. To cook in a small amount of fat - like mushrooms or onion






30. To cook in water or liquid in Which bubbles rise continually and break on surface






31. To cook over - under - or in front of hot coals or a gas or electric burner - or other form of direct heat.






32. To combine 2 or more ingredients by beating or stirring into one mass






33. To add salt - pepper - or other substances to food to enhance flavor.






34. To lower the temperature of a food - usually to room temperature






35. To work dough with the 'heel' of the hands - using a pressing motion - accompanied by folding and stretching until smooth and elastic.






36. To cook meat - poultry - or vegetables in the oven with dry heat






37. To beat rapidly to introduce air bubbles into food. Applied to cream - eggs - and gelatin.






38. To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.






39. To mix two or more ingredients together until well combined.






40. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.






41. To mix by using circular motion - going around and around until blended






42. To bring a heating unit - like an oven - to a certain temperature






43. To even off dry ingredients using a flat spatula