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