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