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