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