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