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






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






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






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






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






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






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






8. 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)






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






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






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






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






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






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






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






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






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






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






19. To cut into very small cubes.






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






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






22. To cook food in a large amount of fat






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






24. To beat sugar and fat together until fluffy






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






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






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






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






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






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






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






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






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






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






35. To cook by dry heat usually in an oven






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






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






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






39. To refrigerate a food until it is completely cold






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






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






42. To cut into small pieces.






43. To even off dry ingredients using a flat spatula