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