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