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Basic Cooking Terms

Subject : cooking
  • Answer 43 questions in 15 minutes.
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  • 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 beat sugar and fat together until fluffy

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

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

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

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

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

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

8. To cut into small pieces.

9. To even off dry ingredients using a flat spatula

10. To cut into very small cubes.

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

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

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

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

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

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

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

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

19. To refrigerate a food until it is completely cold

20. To cook by dry heat usually in an oven

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

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

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

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

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

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

27. 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)

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

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

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

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

32. To cook food in a large amount of fat

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

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

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

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

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

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

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

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

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

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

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