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






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






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






4. US standard measurement system






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






6. Separate water from solid food






7. Cut food into square pieces






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






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






10. Sprinkle a food with flour or confectioners' sugar






11. 16 _____ in 1 cup






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






13. Cut food into small square pieces






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






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






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






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






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






19. Cut food into small irregular pieces






20. The amount the recipe serves






21. Measuring unit based on multiples of 10






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






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






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






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






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






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






28. Cut a food into very thin strips






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






30. Combine solid fats with dry ingredients






31. Crush food into a smooth mixture






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






33. Heat liquid to just below the boiling point






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






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






36. Chop finely






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






38. Divide a food into four equal pieces






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






40. Pulverize food into crumbs






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






42. Mix thoroughly and add air to foods






43. 16 _____ in 1 cup






44. Grind or mash cooked fruits or vegetables until they are smooth






45. Remove the tough outer coating of a food






46. Divide a food into four equal pieces






47. Remove the tough outer coating of a food






48. Heaviness of an ingredient






49. Amount of space an ingredient takes up






50. Make a liquid clear by removing solid particles