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. Pulverize food into crumbs






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






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






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






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






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






7. Heat liquid to just below the boiling point






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






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






10. Lengths and widths of bakeware






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






12. Soak dry ingredients such as tea or herbs






13. US standard measurement system






14. Cut food into small irregular pieces






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






16. Separate water from solid food






17. Cut a food into very thin strips






18. Heaviness of an ingredient






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






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






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






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






23. Divide a food into four equal pieces






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






25. Cut off a very thin layer






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






27. Amount of space an ingredient takes up






28. Remove the tough outer coating of a food






29. Cut food into small square pieces






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






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






32. Combine solid fats with dry ingredients






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






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






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






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






37. Set of directions for making a food or beverage






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






39. Measuring unit based on multiples of 10






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






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






42. Make straight - shallow cuts with a slicing knife






43. Remove the tough outer coating of a food






44. Mix thoroughly and add air to foods






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






46. US standard measurement system






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






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






49. Remove the center of fruit or veggies






50. Beat ingredients until they are soft and creamy