Test your basic knowledge |

Recipe And Preparation Techniques

Subject : cooking
Instructions:
  • Answer 50 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. Crush food into a smooth mixture






2. Pour liquid over a food as it cooks - using a baster or spoon






3. Cook food in a sugar syrup






4. Pulverize food into crumbs






5. Leave an opening - usually small - in a container so steam can escape during cooking






6. Add flavorings such as salt - pepper - herbs - and spices






7. Lengths and widths of bakeware






8. Remove the tough outer coating of a food






9. Set of directions for making a food or beverage






10. Cut food into small pieces with shears






11. Rubbing the food against the rough surface to create smaller pieces






12. Dip a food briefly into boiling water - then into cold water to stop the cooking process - used in canning/freezing






13. Amount or the number of servings that the recipe makes






14. Cook food in a sugar syrup






15. Beat ingredients until they are soft and creamy






16. Coat a food with three different layers: flour - liquid - seasoned crumbs






17. Make a liquid clear by removing solid particles






18. Combine solid fats with dry ingredients






19. Cut food into square pieces






20. Gently mix a light - fluffy mixture into a heavier one






21. US standard measurement system






22. Break food into course - medium - or fine particles






23. Coat a food with a liquid that forms a glossy finish






24. Mix thoroughly and add air to foods






25. Pulverize food into crumbs






26. Cut food into small square pieces






27. Cut food into small square pieces






28. Subtract the weight of the container from the total weight in order to find the weight of the food






29. Amount of space an ingredient takes up






30. Subtract the weight of the container from the total weight in order to find the weight of the food






31. Heat sugars on the surface of foods until they liquefy and darken in color






32. Divide a food into four equal pieces






33. Coat food heavily with flour - cornmeal - or breadcrumbs






34. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried






35. Adding a thin layer of food on top of another food.






36. Set of directions for making a food or beverage






37. Loosen the flavorful food particles in a pan after food has been browned






38. Mix ingredients by tumbling them with tongs or a large spoon and fork






39. Remove the tough outer coating of a food






40. Add flavor to a food by soaking it in a cold - seasoned liquid






41. Shape a food by hand or by placing it in a decorative mold






42. Break or tear off small layers of food with a fork






43. Cut food into small pieces with shears






44. Coat a food with three different layers: flour - liquid - seasoned crumbs






45. Remove the center of fruit or veggies






46. Gently mix a light - fluffy mixture into a heavier one






47. Sprinkle a food with flour or confectioners' sugar






48. Adding a thin layer of food on top of another food.






49. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried






50. Mix thoroughly and add air to foods