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 cut into small pieces.






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






3. To cook by dry heat usually in an oven






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






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






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






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






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






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






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






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






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






13. To cook food in a large amount of fat






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






15. To refrigerate a food until it is completely cold






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






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






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






19. To beat sugar and fat together until fluffy






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






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






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






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






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






25. 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)






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






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






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






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






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






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






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






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






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






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






36. To cut into very small cubes.






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






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






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






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






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






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






43. To even off dry ingredients using a flat spatula