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