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 cut food into long - thin - match-like strips






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






3. To beat sugar and fat together until fluffy






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






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






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






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






8. To refrigerate a food until it is completely cold






9. To cook food in a large amount of fat






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






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






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






13. To cut into small pieces.






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






15. To cook by dry heat usually in an oven






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






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






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






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






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






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






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)






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






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






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






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






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






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






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






30. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






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






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






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






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






43. To cut into very small cubes.