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