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 mix by using circular motion - going around and around until blended






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






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






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






5. To cut into small pieces.






6. To cut into very small cubes.






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






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






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






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






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






12. 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)






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






14. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






35. To cook food in a large amount of fat






36. To cook by dry heat usually in an oven






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






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






39. To beat sugar and fat together until fluffy






40. To refrigerate a food until it is completely cold






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






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






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