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