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Basic Cooking Terms

Subject : cooking
  • 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 over - under - or in front of hot coals or a gas or electric burner - or other form of direct heat.

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

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

4. To refrigerate a food until it is completely cold

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

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

7. To cut into small pieces.

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

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

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

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

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

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

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

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

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

17. To even off dry ingredients using a flat spatula

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

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

20. To beat sugar and fat together until fluffy

21. 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)

22. To cook by dry heat usually in an oven

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

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

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

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

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

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

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

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

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

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

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

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

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

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

37. To cook food in a large amount of fat

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

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

40. To cut into very small cubes.

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

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.