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






2. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.






3. Make a liquid clear by removing solid particles






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






5. US standard measurement system






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






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






8. Soak dry ingredients such as tea or herbs






9. 3 _____ in 1 tablespoon






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






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






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






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






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






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






16. Amount of space an ingredient takes up






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






18. Cut food into small square pieces






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






20. Separate water from solid food






21. Make a liquid clear by removing solid particles






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






23. Cut food into small square pieces






24. Pulverize food into crumbs






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






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






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






28. Remove the center of fruit or veggies






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






30. Pulverize food into crumbs






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






32. Make straight - shallow cuts with a slicing knife






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






34. Beat ingredients until they are soft and creamy






35. Set of directions for making a food or beverage






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






37. The amount the recipe serves






38. Mix thoroughly and add air to foods






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






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






41. Sprinkle a food with flour or confectioners' sugar






42. Cut a food into very thin strips






43. Heaviness of an ingredient






44. Combine solid fats with dry ingredients






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






46. Cut food into small pieces with shears






47. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.






48. Cook food in a sugar syrup






49. Crush food into a smooth mixture






50. Lengths and widths of bakeware