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






2. Cut food into small pieces with shears






3. Crush food into a smooth mixture






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






5. Measuring unit based on multiples of 10






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






7. Cut off a very thin layer






8. Mix thoroughly and add air to foods






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






10. The amount the recipe serves






11. Cut food into square pieces






12. Heaviness of an ingredient






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






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






15. Divide a food into four equal pieces






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






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






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






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






20. Combine solid fats with dry ingredients






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






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






23. Heat liquid to just below the boiling point






24. Set of directions for making a food or beverage






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






26. Cut a food into very thin strips






27. Heaviness of an ingredient






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






29. Remove the center of fruit or veggies






30. Cut food into small irregular pieces






31. 3 _____ in 1 tablespoon






32. Cut food into small square pieces






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






34. Beat ingredients until they are soft and creamy






35. Separate water from solid food






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






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






38. Remove the tough outer coating of a food






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






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






41. Make a liquid clear by removing solid particles






42. 8 _____ in 1 cup






43. Remove the center of fruit or veggies






44. Pulverize food into crumbs






45. Chop finely






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






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






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






49. Cut a food into very thin strips






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