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 beat sugar and fat together until fluffy






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






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






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






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






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






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






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






9. To cook food in a large amount of fat






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






27. To cut into very small cubes.






28. To refrigerate a food until it is completely cold






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






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






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






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






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






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






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






36. 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)






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






38. To even off dry ingredients using a flat spatula






39. To cut into small pieces.






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






41. To cook by dry heat usually in an oven






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






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