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