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. Amount or the number of servings that the recipe makes






2. Cut food into square pieces






3. Divide a food into four equal pieces






4. Combine solid fats with dry ingredients






5. Chop finely






6. Separate water from solid food






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






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






9. 8 _____ in 1 cup






10. Lengths and widths of bakeware






11. The amount the recipe serves






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






13. Remove the tough outer coating of a food






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






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






16. Separate water from solid food






17. Cook food in a sugar syrup






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






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






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






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






22. Heaviness of an ingredient






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






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






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






26. Beat ingredients until they are soft and creamy






27. Beat ingredients until they are soft and creamy






28. 8 _____ in 1 cup






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






30. Cut food into small square pieces






31. Pulverize food into crumbs






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






33. Cut food into small pieces with shears






34. Make a liquid clear by removing solid particles






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






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






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






38. Soak dry ingredients such as tea or herbs






39. Make straight - shallow cuts with a slicing knife






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






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






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






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






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






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






46. Crush food into a smooth mixture






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






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






49. Make straight - shallow cuts with a slicing knife






50. 3 _____ in 1 tablespoon