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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. Break food into course - medium - or fine particles






2. Lengths and widths of bakeware






3. Soak dry ingredients such as tea or herbs






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






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






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






7. Crush food into a smooth mixture






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






9. Remove the tough outer coating of a food






10. Beat ingredients until they are soft and creamy






11. Lengths and widths of bakeware






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






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






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






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






16. Separate water from solid food






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






18. Combine solid fats with dry ingredients






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






20. Set of directions for making a food or beverage






21. Cut food into small pieces with shears






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






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






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






25. 3 _____ in 1 tablespoon






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






27. US standard measurement system






28. Cut food into small irregular pieces






29. Heaviness of an ingredient






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






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






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






33. Measuring unit based on multiples of 10






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






35. Heaviness of an ingredient






36. Set of directions for making a food or beverage






37. Pulverize food into crumbs






38. Divide a food into four equal pieces






39. 3 _____ in 1 tablespoon






40. Cut food into small irregular pieces






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






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






43. The amount the recipe serves






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






45. Cut food into square pieces






46. 16 _____ in 1 cup






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






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






49. Make straight - shallow cuts with a slicing knife






50. Remove the center of fruit or veggies






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