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