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