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