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