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Test your basic knowledge |
Cooking Techniques
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 37 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. Moist cooking technique in which you bring liquid to certain temperature and keep it at that temperature while the food cooks
Knead
Roasting
Boiling
Mince
2. Nutrition value - texture - color - aroma and flavor
Coagulate
Caramelization
Changes in cooked food
Braising
3. Using boiling method to partially cook food; involves shocking
Recovery Time
Parboiling
Coagulate
Blanching
4. Uses liquid instead of oil to create heat and energy that is needed to cook food; boiling - blanch - parboil - simmer - poach -steam
Whip
Carryover Cooking
Moist Cooking Technique
Clarify Butter
5. Cooking veggies or other foods in closed environment filled with water vapor - in pot w/ tight-fitting lid
Grilling
Changes in cooked food
Dry Cooking Technique
Steaming
6. Dry cooking technique for tender food that cooks relatively quickly
Baking
Grilling
Knead
Smoking
7. Involves moistening foods with melted fats - pan drippings - or another liquid during the cooking time
Knead
Basting
Clarify Butter
Stewing
8. Uses oil -fat - the radiation of hot air - or metal to transfer heat;baking -smoking -roasting - basting - sauteing - dredging - breading - batter -frying -grilling
Simmer
Dry Cooking Technique
Roasting
Frying
9. Uses both moist and dry heat cooking techniques; two step process to build upon flavors; braising and stewing
Smoking
Basting
Combination Cooking Technique
Baking
10. To cook by dry heat usually in an oven to purify a hot liquid by removing solids and impurities
Cook
Broiling
Parboiling
Clarify Butter
11. Food cooks slowly and steadily in slightly cooler liquid; should be moist and tender; one of most common moist cooking technique
Cook
Simmer
Combination Cooking Technique
Mince
12. To cook food directly under a primary heat source; typically vegetables - meat and poultry
Cut In
Broiling
Smoking
Caramelization
13. To ornament food; it adds eye appeal
Broiling
Cook
Garnish
Cut In
14. Briefly plunging food in ice water; part of blanching
Caramelization
Shocking
Poach
Mince
15. To quickly brown the outside of food at the start of the cooking process; enhances flavor and adds color; juice can be used for sauces
Parboiling
Stewing
Grilling
Searing
16. To cut food very finely
Cook
Combination Cooking Technique
Mince
Shocking
17. To work dough with the heal of your hands
Knead
Roasting
Mince
Recovery Time
18. Foods put in boiling water and and partially cooked
Parboiling
Dry Cooking Technique
Stewing
Whip
19. Time it takes for fat and oil to return to present temperature after food has been submerged
Knead
Recovery Time
Searing
Basting
20. To cook in steam generated by boiling
Cook
Coagulate
Braising
Steam
21. A form of cooking that uses low heat - long cooking times - and wood smoke for flavor
Mince
Knead
Steam
Smoking
22. Completely covered with liquid while cooking; shorter time than braising b/c cut into smaller pieces
Whip
Parboiling
Cut In
Stewing
23. The process of cooking sugar to high temperature; creates an aroma
Dry Cooking Technique
Steam
Caramelization
Cook
24. To cut into small pieces of abnormal sizes
Roasting
Boiling
Dice
chop
25. Liquid escapes from pan as vapor
Blanching
Smoking
Evaporate
Simmer
26. Use dry heat in closed environment - usually an oven
Broiling
Searing
Whip
Baking
27. Cooking that takes place after you remove something from its heat source
Steam
Carryover Cooking
Mince
Recovery Time
28. To beat rapidly to add air
Whip
Basting
Broiling
Garnish
29. Long - slow cooking process; can make tough meat more tender; meat seared in pan - and pan deglazed (liquid or water added to remove brown bits of food after searing/sauteing) before; additional stock - sauce - or water added and food cooked on top o
Boiling
Broiling
Braising
Changes in cooked food
30. To distribute fat into a flour mixture using a pastry blender or fork
Garnish
Cut In
Frying
Carryover Cooking
31. Foods cooked in large amount of fat or oil
Poach
Basting
Grilling
Frying
32. Use dry heat cooking in a closed environment to cook food;include meat and poultry
Blanching
Combination Cooking Technique
Basting
Roasting
33. Proteins change from liquid or semiliquid state to drier - solid state
Boiling
chop
Caramelization
Coagulate
34. A quick - dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods; generally w/ delicate or fragile food that cooks quickly; similar to stir fry
Dry Cooking Technique
Mince
Sauteing
Steam
35. To cut into very small cubes
Poach
Baking
Dice
Moist Cooking Technique
36. To prepare food by adding heat in any form
Cook
Knead
Grilling
Clarify Butter
37. To cook food in a flavorful liquid; covers the food; tender or delicate food such as fish or egg
Moist Cooking Technique
Poach
Dry Cooking Technique
Steam