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