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