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