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Test your basic knowledge |
Recipe And Preparation Techniques
Start Test
Study First
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
pit
vent
grind
season
2. Coat a food with three different layers: flour - liquid - seasoned crumbs
taring
season
bread
yield
3. 3 _____ in 1 tablespoon
dot
steep
teaspoons
clarify
4. US standard measurement system
dice
teaspoons
marinate
customary system
5. Heat sugars on the surface of foods until they liquefy and darken in color
mash
glaze
caramelize
toss
6. Pour liquid over a food as it cooks - using a baster or spoon
whip
baste
cube
snip
7. Amount or the number of servings that the recipe makes
score
cube
teaspoons
yield
8. 3 _____ in 1 tablespoon
teaspoons
beat
dust
blanch
9. Separate water from solid food
drain
dimension
glaze
vent
10. Adding a thin layer of food on top of another food.
tablespoons
cube
coating
dot
11. Pulverize food into crumbs
coating
puree
crush
cream
12. Set of directions for making a food or beverage
fold
weight
recipe
toss
13. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried
knead
volume
score
volume
14. Beat ingredients until they are soft and creamy
drain
coating
cream
steep
15. Cut food into small pieces with shears
chop
glaze
bread
snip
16. Work a dough to blend the ingredients and make it smooth and springy
yield
deglaze
pare
knead
17. Pour liquid over a food as it cooks - using a baster or spoon
baste
flake
score
steep
18. US standard measurement system
customary system
vent
bread
dimension
19. 8 _____ in 1 cup
yield
clarify
fluid ounces
mince
20. Make a liquid clear by removing solid particles
clarify
coating
bread
grind
21. Coat food heavily with flour - cornmeal - or breadcrumbs
dredge
mold
toss
weight
22. Divide a food into four equal pieces
score
deglaze
quarter
toss
23. Cook food in a sugar syrup
quarter
stir
candy
glaze
24. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.
whip
drain
crush
candy
25. Lengths and widths of bakeware
coating
recipe
beat
dimension
26. Cut food into small irregular pieces
dice
chop
clarify
taring
27. Set of directions for making a food or beverage
quarter
shell
recipe
shell
28. Mix ingredients by tumbling them with tongs or a large spoon and fork
toss
core
mold
blanch
29. Heaviness of an ingredient
dimension
fold
stir
weight
30. Mix with a spoon or whisk in a circular motion
bread
stir
flake
caramelize
31. Rubbing the food against the rough surface to create smaller pieces
puree
grate
volume
metric system
32. Make straight - shallow cuts with a slicing knife
glaze
pit
drain
score
33. Cut a food into very thin strips
score
score
score
sliver
34. 16 _____ in 1 cup
tablespoons
weight
shell
mold
35. Grind or mash cooked fruits or vegetables until they are smooth
glaze
puree
vent
caramelize
36. Chop finely
mash
cube
dredge
mince
37. Break or tear off small layers of food with a fork
mash
quarter
dice
flake
38. Beat ingredients until they are soft and creamy
dredge
metric system
cream
chop
39. 16 _____ in 1 cup
taring
mash
grind
tablespoons
40. Remove a stone or seed from fruit suing a sharp knife
baste
snip
pare
pit
41. Leave an opening - usually small - in a container so steam can escape during cooking
sliver
dimension
snip
vent
42. Put small pieces of food - such as butter on the surface of another food.
marinate
dot
candy
toss
43. Make straight - shallow cuts with a slicing knife
vent
recipe
tablespoons
score
44. Combine solid fats with dry ingredients
mold
pare
fluid ounces
cut in
45. Lengths and widths of bakeware
recipe
beat
dimension
knead
46. Mix with a spoon or whisk in a circular motion
stir
grate
baste
chop
47. Loosen the flavorful food particles in a pan after food has been browned
fluid ounces
core
deglaze
shell
48. Remove the center of fruit or veggies
core
puree
taring
candy
49. Crush food into a smooth mixture
dredge
metric system
mash
puree
50. Work a dough to blend the ingredients and make it smooth and springy
knead
steep
score
bread