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. Sprinkle a food with flour or confectioners' sugar






2. Mix with a spoon or whisk in a circular motion






3. Lengths and widths of bakeware






4. Cut food into small pieces with shears






5. Crush food into a smooth mixture






6. Make straight - shallow cuts with a slicing knife






7. Pulverize food into crumbs






8. Heaviness of an ingredient






9. Pulverize food into crumbs






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






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






12. Measuring unit based on multiples of 10






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






14. 16 _____ in 1 cup






15. Work a dough to blend the ingredients and make it smooth and springy






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






17. Remove the tough outer coating of a food






18. Chop finely






19. Make a liquid clear by removing solid particles






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






21. Cut food into small square pieces






22. Combine solid fats with dry ingredients






23. US standard measurement system






24. 16 _____ in 1 cup






25. Remove the center of fruit or veggies






26. Heat liquid to just below the boiling point






27. Cut food into square pieces






28. Cut a food into very thin strips






29. Cut food into small irregular pieces






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






31. Remove a stone or seed from fruit suing a sharp knife






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






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






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






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






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






37. Set of directions for making a food or beverage






38. Cut off a very thin layer






39. 8 _____ in 1 cup






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






41. Crush food into a smooth mixture






42. Separate water from solid food






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






44. The amount the recipe serves






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






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






47. Divide a food into four equal pieces






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






49. Remove the center of fruit or veggies






50. 3 _____ in 1 tablespoon