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

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

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

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

5. To cook by dry heat usually in an oven

6. To even off dry ingredients using a flat spatula

7. To cut into very small cubes.

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

9. To refrigerate a food until it is completely cold

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

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

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

13. To cut into small pieces.

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

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

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

17. 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)

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

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

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

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

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

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

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

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

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

27. To cook food in a large amount of fat

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

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

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

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

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

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

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

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

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

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

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

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

40. To beat sugar and fat together until fluffy

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

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

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