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