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Basic Cooking Terms

Subject : cooking
  • 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 flatten to a desired thickness by using a rolling pin.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

17. To refrigerate a food until it is completely cold

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

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

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

21. To cook food in a large amount of fat

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

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

24. To cook by dry heat usually in an oven

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

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

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

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

29. 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)

30. To cut into small pieces.

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

32. To even off dry ingredients using a flat spatula

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

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

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

36. To beat sugar and fat together until fluffy

37. To cut into very small cubes.

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

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

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

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

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

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