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