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