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