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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. Heat liquid to just below the boiling point
weight
stir
scald
drain
2. Cut food into small square pieces
chop
dice
teaspoons
cut in
3. 16 _____ in 1 cup
puree
metric system
tablespoons
weight
4. Soak dry ingredients such as tea or herbs
taring
knead
grate
steep
5. Cut a food into very thin strips
sliver
customary system
knead
grate
6. Add flavor to a food by soaking it in a cold - seasoned liquid
marinate
taring
vent
glaze
7. Mix with a spoon or whisk in a circular motion
cut in
stir
deglaze
mince
8. Dip a food briefly into boiling water - then into cold water to stop the cooking process - used in canning/freezing
blanch
mash
score
yield
9. Heat sugars on the surface of foods until they liquefy and darken in color
cube
score
metric system
caramelize
10. Set of directions for making a food or beverage
yield
clarify
recipe
tablespoons
11. Make straight - shallow cuts with a slicing knife
cut in
toss
mince
score
12. Make straight - shallow cuts with a slicing knife
chop
dredge
mold
score
13. Loosen the flavorful food particles in a pan after food has been browned
deglaze
grind
crush
yield
14. Divide a food into four equal pieces
marinate
mold
quarter
recipe
15. Separate water from solid food
drain
customary system
coating
pit
16. 8 _____ in 1 cup
stir
score
tablespoons
fluid ounces
17. Lengths and widths of bakeware
dimension
dot
taring
core
18. Grind or mash cooked fruits or vegetables until they are smooth
cut in
yield
puree
whip
19. The amount the recipe serves
dimension
mold
grate
yield
20. Cut food into square pieces
cut in
score
cube
grind
21. Set of directions for making a food or beverage
recipe
volume
candy
coating
22. Gently mix a light - fluffy mixture into a heavier one
cut in
dice
sliver
fold
23. Amount of space an ingredient takes up
fluid ounces
puree
volume
core
24. Cut food into small pieces with shears
vent
dice
snip
blanch
25. Grind or mash cooked fruits or vegetables until they are smooth
candy
drain
mold
puree
26. Coat a food with a liquid that forms a glossy finish
yield
glaze
candy
dimension
27. Pulverize food into crumbs
crush
coating
cube
bread
28. Break food into course - medium - or fine particles
deglaze
cut in
candy
grind
29. Coat a food with a liquid that forms a glossy finish
grate
steep
weight
glaze
30. Add flavor to a food by soaking it in a cold - seasoned liquid
marinate
tablespoons
fluid ounces
toss
31. Chop finely
recipe
mince
taring
glaze
32. Coat a food with three different layers: flour - liquid - seasoned crumbs
bread
quarter
fluid ounces
pit
33. Heat sugars on the surface of foods until they liquefy and darken in color
score
drain
caramelize
beat
34. Add flavorings such as salt - pepper - herbs - and spices
season
candy
caramelize
beat
35. Work a dough to blend the ingredients and make it smooth and springy
knead
grate
baste
metric system
36. Rubbing the food against the rough surface to create smaller pieces
vent
yield
mash
grate
37. Coat a food with three different layers: flour - liquid - seasoned crumbs
cube
glaze
bread
score
38. Beat ingredients until they are soft and creamy
customary system
coating
bread
cream
39. Cut food into square pieces
chop
volume
steep
cube
40. Make a liquid clear by removing solid particles
clarify
metric system
steep
taring
41. Work a dough to blend the ingredients and make it smooth and springy
metric system
puree
knead
grate
42. Cut food into small irregular pieces
toss
grind
dust
chop
43. Rubbing the food against the rough surface to create smaller pieces
mince
cube
yield
grate
44. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried
flake
glaze
score
dimension
45. The amount the recipe serves
yield
puree
score
recipe
46. Sprinkle a food with flour or confectioners' sugar
vent
blanch
dust
stir
47. Amount or the number of servings that the recipe makes
yield
season
beat
pit
48. Shape a food by hand or by placing it in a decorative mold
shell
score
chop
mold
49. Cut off a very thin layer
dimension
crush
pare
crush
50. Subtract the weight of the container from the total weight in order to find the weight of the food
fold
customary system
grate
taring