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Test your basic knowledge |
Basic Cooking Terms
Start Test
Study First
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 bring a heating unit - like an oven - to a certain temperature
Blend
Chill
Barbecue
Preheat
2. To brush or pour liquid over food as it cooks to keep it moist
Cook
Brown
Baste
Preheat
3. To refrigerate a food until it is completely cold
Chill
Melt
Cook
Cut in
4. To cook food in a large amount of fat
Fry
Cube
Sift
Dice
5. To work dough with the 'heel' of the hands - using a pressing motion - accompanied by folding and stretching until smooth and elastic.
Knead
Cool
Mix
Blend
6. To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
Brown
Barbecue
Cube
Brush
7. To beat sugar and fat together until fluffy
Fold-in
Barbecue
Cream
Season
8. To cook in the steam generated by boiling water.
Sift
Cream
Steam
Grate
9. To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
Cut in
Sift
Broil
Blend
10. To prepare food by applying heat in any form.
Boil
Brush
Stir
Cook
11. To sprinkle or coat with a powdered a powdered substance - usually with crumbs or seasonings.
Flour
Level Off
Steam
Grease
12. To beat rapidly to introduce air bubbles into food. Applied to cream - eggs - and gelatin.
Cube
Level Off
Whip or Whisk
Saute
13. To ornament food - usually with another colorful food - before serving to add eye appeal.
Baste
Stir
Garnish
Chop
14. To coat food with butter - margarine - or egg - using a small brush.
Simmer
Brush
Blend
Sift
15. To cut or chop food as finely as possible.
Toss
Roast
Mince
Fold-in
16. To cook by dry heat usually in an oven
Melt
Bake
Brush
Julienne
17. To mix ingredients by gently turning one part over another with a spatula
Broil
Barbecue
Fold-in
Level Off
18. To mix by using circular motion - going around and around until blended
Baste
Stir
Steam
Whip or Whisk
19. To finely divide food in various sizes by rubbing it on a grater with sharp projections.
Julienne
Fry
Chop
Grate
20. 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)
Cube
Garnish
Fold-in
Chill
21. To rub or spray fat on the surface of a cooking utensil or on the food itself
Knead
Grease
Season
Mix
22. To add salt - pepper - or other substances to food to enhance flavor.
Dice
Peel
Chill
Season
23. To even off dry ingredients using a flat spatula
Level Off
Steam
Grate
Roll
24. To cut into small pieces.
Simmer
Blend
Steam
Chop
25. To mix ingredients lightly without mashing or crushing them.
Boil
Broil
Toss
Julienne
26. To cook below the boiling point - bubbles form slowly and break on the surface.
Simmer
Fold-in
Saute
Baste
27. To cut food into long - thin - match-like strips
Steam
Grate
Julienne
Cool
28. To lower the temperature of a food - usually to room temperature
Baste
Knead
Cool
Sift
29. To cook in water or liquid in Which bubbles rise continually and break on surface
Marinate
Preheat
Bake
Boil
30. To remove or strip off the skin or rind of some fruits and vegetables.
Melt
Mix
Steam
Peel
31. To cook in a small amount of fat - like mushrooms or onion
Roast
Fry
Saute
Cook
32. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
Beat
Cook
Simmer
Cool
33. To heat a solid food - such as butter - until it becomes a liquid
Melt
Roast
Sift
Cream
34. To place a coating over a food - such as bread crumbs or cracker crumbs
Whip or Whisk
Fold-in
Garnish
Bread
35. To soak a food in a sauce before cooking to make it more tender or flavorful
Cook
Mince
Season
Marinate
36. To mix two or more ingredients together until well combined.
Toss
Brown
Stir
Blend
37. To bake - dry - or toast a food until the surface is brown.
Level Off
Bake
Roll
Brown
38. To cook meat - poultry - or vegetables in the oven with dry heat
Bake
Fry
Grease
Roast
39. To flatten to a desired thickness by using a rolling pin.
Peel
Roll
Boil
Stir
40. To combine 2 or more ingredients by beating or stirring into one mass
Saute
Toss
Flour
Mix
41. To cook over - under - or in front of hot coals or a gas or electric burner - or other form of direct heat.
Roll
Fry
Broil
Roast
42. To cut into very small cubes.
Grease
Toss
Simmer
Dice
43. To put dry ingredients through a strainer / sifter to break up lumps and mix thoroughly
Boil
Cook
Bake
Sift