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