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. The amount the recipe serves






2. Cut food into small pieces with shears






3. US standard measurement system






4. Lengths and widths of bakeware






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






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






7. Pulverize food into crumbs






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






9. Cut a food into very thin strips






10. Sprinkle a food with flour or confectioners' sugar






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






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






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






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






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






16. Cut food into small square pieces






17. Combine solid fats with dry ingredients






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






19. Make straight - shallow cuts with a slicing knife






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






21. Make a liquid clear by removing solid particles






22. Amount of space an ingredient takes up






23. Cook food in a sugar syrup






24. Divide a food into four equal pieces






25. Cut food into small pieces with shears






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






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






28. Crush food into a smooth mixture






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






30. Mix thoroughly and add air to foods






31. 3 _____ in 1 tablespoon






32. Put small pieces of food - such as butter on the surface of another food.






33. 3 _____ in 1 tablespoon






34. US standard measurement system






35. Combine solid fats with dry ingredients






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






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






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






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






40. Sprinkle a food with flour or confectioners' sugar






41. Cut food into square pieces






42. 8 _____ in 1 cup






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






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






45. Pulverize food into crumbs






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






47. The amount the recipe serves






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






49. Beat ingredients until they are soft and creamy






50. Cut food into small irregular pieces