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Basic Cooking Terms

Subject : cooking
  • 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 below the boiling point - bubbles form slowly and break on the surface.

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

3. To even off dry ingredients using a flat spatula

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

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

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

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

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

9. To cook food in a large amount of fat

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

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

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

13. 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)

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

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

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

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

18. To cut into small pieces.

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

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

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

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

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

24. To cut into very small cubes.

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

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

27. To beat sugar and fat together until fluffy

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

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

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

31. To cook by dry heat usually in an oven

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

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

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

35. To refrigerate a food until it is completely cold

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

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

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

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

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

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

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

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