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