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






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






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






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






5. 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)






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






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






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






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






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






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






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






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






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






15. To cut into small pieces.






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






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






18. To beat sugar and fat together until fluffy






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






20. To cook by dry heat usually in an oven






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






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






23. To refrigerate a food until it is completely cold






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






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






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






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






28. To even off dry ingredients using a flat spatula






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






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






31. To cut into very small cubes.






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






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






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






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






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






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






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






39. To cook food in a large amount of fat






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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