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