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






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






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






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






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






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






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






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






10. To refrigerate a food until it is completely cold






11. To lower the temperature of a food - usually to room 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 cook below the boiling point - bubbles form slowly and break on the surface.






14. To cut into very small cubes.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






38. To cook food in a large amount of fat






39. To cook by dry heat usually in an oven






40. To beat sugar and fat together until fluffy






41. To even off dry ingredients using a flat spatula






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






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