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. Soak dry ingredients such as tea or herbs






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






3. Cut off a very thin layer






4. 3 _____ in 1 tablespoon






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






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






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






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






9. Set of directions for making a food or beverage






10. Heat liquid to just below the boiling point






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






12. Lengths and widths of bakeware






13. Separate water from solid food






14. Make straight - shallow cuts with a slicing knife






15. Remove the center of fruit or veggies






16. Mix thoroughly and add air to foods






17. Beat ingredients until they are soft and creamy






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






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






20. Combine solid fats with dry ingredients






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






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






23. Lengths and widths of bakeware






24. Heat liquid to just below the boiling point






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






26. Heaviness of an ingredient






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






28. Cut food into small square pieces






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






30. The amount the recipe serves






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






32. 16 _____ in 1 cup






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






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






35. Sprinkle a food with flour or confectioners' sugar






36. Divide a food into four equal pieces






37. Pulverize food into crumbs






38. Crush food into a smooth mixture






39. Cut food into small irregular pieces






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






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






42. Cut off a very thin layer






43. Chop finely






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






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






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






47. Cut food into small irregular pieces






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






49. Cut a food into very thin strips






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