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 cut into small pieces.






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






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






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






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






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






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






8. To refrigerate a food until it is completely cold






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






10. To cut into very small cubes.






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






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






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






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






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






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






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






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






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






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






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






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






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






24. To cook food in a large amount of fat






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






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






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






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






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






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






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






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






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






34. 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)






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






36. To beat sugar and fat together until fluffy






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






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






39. To even off dry ingredients using a flat spatula






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






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






42. To cook by dry heat usually in an oven






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