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