Test your basic knowledge |

Cooking Techniques

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. Uses both moist and dry heat cooking techniques; two step process to build upon flavors; braising and stewing






2. To cut food very finely






3. To cook food directly under a primary heat source; typically vegetables - meat and poultry






4. Cooking that takes place after you remove something from its heat source






5. Uses oil -fat - the radiation of hot air - or metal to transfer heat;baking -smoking -roasting - basting - sauteing - dredging - breading - batter -frying -grilling






6. To cut into small pieces of abnormal sizes






7. To cook food in a flavorful liquid; covers the food; tender or delicate food such as fish or egg






8. Foods put in boiling water and and partially cooked






9. To beat rapidly to add air






10. Liquid escapes from pan as vapor






11. Moist cooking technique in which you bring liquid to certain temperature and keep it at that temperature while the food cooks






12. Uses liquid instead of oil to create heat and energy that is needed to cook food; boiling - blanch - parboil - simmer - poach -steam






13. To ornament food; it adds eye appeal






14. Cooking veggies or other foods in closed environment filled with water vapor - in pot w/ tight-fitting lid






15. Use dry heat cooking in a closed environment to cook food;include meat and poultry






16. To prepare food by adding heat in any form






17. To cook by dry heat usually in an oven to purify a hot liquid by removing solids and impurities






18. A form of cooking that uses low heat - long cooking times - and wood smoke for flavor






19. The process of cooking sugar to high temperature; creates an aroma






20. Time it takes for fat and oil to return to present temperature after food has been submerged






21. Nutrition value - texture - color - aroma and flavor






22. Completely covered with liquid while cooking; shorter time than braising b/c cut into smaller pieces






23. Food cooks slowly and steadily in slightly cooler liquid; should be moist and tender; one of most common moist cooking technique






24. Foods cooked in large amount of fat or oil






25. 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






26. To cook in steam generated by boiling






27. Proteins change from liquid or semiliquid state to drier - solid state






28. To cut into very small cubes






29. To distribute fat into a flour mixture using a pastry blender or fork






30. Using boiling method to partially cook food; involves shocking






31. To work dough with the heal of your hands






32. 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






33. 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






34. Involves moistening foods with melted fats - pan drippings - or another liquid during the cooking time






35. Dry cooking technique for tender food that cooks relatively quickly






36. Briefly plunging food in ice water; part of blanching






37. Use dry heat in closed environment - usually an oven