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






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






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






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






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






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






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






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






9. 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)






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






11. To cut into small pieces.






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






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






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






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






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






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






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






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






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






21. To beat sugar and fat together until fluffy






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






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






24. To cut into very small cubes.






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






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






27. To cook food in a large amount of fat






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






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






30. To even off dry ingredients using a flat spatula






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






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






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






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






35. To cook by dry heat usually in an oven






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






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






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






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






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






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






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






43. To refrigerate a food until it is completely cold