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 a small amount of fat - like mushrooms or onion






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






3. To cut into small pieces.






4. To cut into very small cubes.






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






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






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






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






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






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






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






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






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






14. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






22. 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)






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






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






25. To cook food in a large amount of fat






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






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






28. To beat sugar and fat together until fluffy






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






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






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






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






33. To cook by dry heat usually in an oven






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






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






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






37. To cook in the steam generated by boiling water.






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






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






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






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






42. To refrigerate a food until it is completely cold






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