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






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






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






4. To beat sugar and fat together until fluffy






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






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






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






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






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






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






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






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






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






14. To cut into small pieces.






15. To even off dry ingredients using a flat spatula






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






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






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)






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






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






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






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






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






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






25. To cook food in a large amount of fat






26. To cut into very small cubes.






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






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






29. To refrigerate a food until it is completely cold






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






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






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






33. To cook by dry heat usually in an oven






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






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






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






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






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






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






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






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






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






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