Test your basic knowledge |

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 mix ingredients lightly without mashing or crushing them.






2. To cook by dry heat usually in an oven






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






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






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






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






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






8. To cut into small pieces.






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






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






11. To beat sugar and fat together until fluffy






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






31. To refrigerate a food until it is completely cold






32. To cook food in a large amount of fat






33. 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)






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






35. To cut into very small cubes.






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






37. To even off dry ingredients using a flat spatula






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






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






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






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






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






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