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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 cut into very small cubes.






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






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






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






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






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






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






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






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






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






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






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






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






14. To beat sugar and fat together until fluffy






15. To refrigerate a food until it is completely cold






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






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)






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






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






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






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






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






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






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






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






26. To cut into small pieces.






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






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






29. To cook by dry heat usually in an oven






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






31. To cook food in a large amount of fat






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






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






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






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






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






37. To even off dry ingredients using a flat spatula






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






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






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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