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