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






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






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






4. To cut into very small cubes.






5. To cut into small pieces.






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






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






8. 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)






9. To cook by dry heat usually in an oven






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






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






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






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






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






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






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






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






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






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






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






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






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






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






24. To beat sugar and fat together until fluffy






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






26. To refrigerate a food until it is completely cold






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






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






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






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






31. To cook food in a large amount of fat






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






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






34. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






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