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

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

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

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

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

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

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

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

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

10. To refrigerate a food until it is completely cold

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

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

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

14. To cut into very small cubes.

15. To cut into small pieces.

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

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

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

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

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

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

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

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

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

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

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

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

28. 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)

29. To even off dry ingredients using a flat spatula

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

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

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

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

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

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

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

37. To cook food in a large amount of fat

38. To beat sugar and fat together until fluffy

39. To cook by dry heat usually in an oven

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

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

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

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