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






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






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






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






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






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






7. To cut into small pieces.






8. To refrigerate a food until it is completely cold






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






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






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






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






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






14. 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)






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






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






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






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






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






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






21. To cut into very small cubes.






22. To beat sugar and fat together until fluffy






23. To cook by dry heat usually in an oven






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






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






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






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






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






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






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






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






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






33. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






42. To cook food in a large amount of fat






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