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