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






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






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






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






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






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






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






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






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






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






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






12. To beat sugar and fat together until fluffy






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






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






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






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






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






18. To refrigerate a food until it is completely cold






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






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






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






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






23. To cook food in a large amount of fat






24. 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)






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






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






27. To cook by dry heat usually in an oven






28. To even off dry ingredients using a flat spatula






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






30. To cut into small pieces.






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






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






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






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






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






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






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






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






39. To cut into very small cubes.






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






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






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






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






Can you answer 50 questions in 15 minutes?



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