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






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






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






4. To refrigerate a food until it is completely cold






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






25. To cook food in a large amount of fat






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






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






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






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






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






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






32. To even off dry ingredients using a flat spatula






33. To cut into very small cubes.






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






35. To cook by dry heat usually in an oven






36. 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)






37. To cut into small pieces.






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






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






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






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






42. To beat sugar and fat together until fluffy






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