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