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. Measuring unit based on multiples of 10






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






3. Soak dry ingredients such as tea or herbs






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






5. Pulverize food into crumbs






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






7. Crush food into a smooth mixture






8. Crush food into a smooth mixture






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






10. 8 _____ in 1 cup






11. US standard measurement system






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






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






14. US standard measurement system






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






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






17. Soak dry ingredients such as tea or herbs






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






19. Cut a food into very thin strips






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






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






22. 8 _____ in 1 cup






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






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






25. Remove the center of fruit or veggies






26. Cut food into small irregular pieces






27. Make straight - shallow cuts with a slicing knife






28. Beat ingredients until they are soft and creamy






29. Cut food into small square pieces






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






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






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






33. Chop finely






34. Combine solid fats with dry ingredients






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






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






37. Heat liquid to just below the boiling point






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






39. Make straight - shallow cuts with a slicing knife






40. Cut food into small pieces with shears






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






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






43. Cut food into small irregular pieces






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






45. Heaviness of an ingredient






46. Cut a food into very thin strips






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






48. Divide a food into four equal pieces






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






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