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