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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 by dry heat usually in an oven






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






3. To refrigerate a food until it is completely cold






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






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






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






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






8. To even off dry ingredients using a flat spatula






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






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






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






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






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






14. 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)






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






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






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






18. To cook food in a large amount of fat






19. To cut into small pieces.






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






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






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






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






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






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






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






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






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






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






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






31. To beat sugar and fat together until fluffy






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






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






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






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






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






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






38. To cut into very small cubes.






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






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






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






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






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






Can you answer 50 questions in 15 minutes?



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