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






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






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






4. To beat sugar and fat together until fluffy






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






6. 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)






7. To cut into small pieces.






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






9. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






17. To cook food in a large amount of fat






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






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






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






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






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






23. To cut into very small cubes.






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






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






26. To refrigerate a food until it is completely cold






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






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






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






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






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






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






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






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






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






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






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






38. To cook by dry heat usually in an oven






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






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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