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