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