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. Break food into course - medium - or fine particles






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






3. 3 _____ in 1 tablespoon






4. US standard measurement system






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






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






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






8. 3 _____ in 1 tablespoon






9. Separate water from solid food






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






11. Pulverize food into crumbs






12. Set of directions for making a food or beverage






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






14. Beat ingredients until they are soft and creamy






15. Cut food into small pieces with shears






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






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






18. US standard measurement system






19. 8 _____ in 1 cup






20. Make a liquid clear by removing solid particles






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






22. Divide a food into four equal pieces






23. Cook food in a sugar syrup






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






25. Lengths and widths of bakeware






26. Cut food into small irregular pieces






27. Set of directions for making a food or beverage






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






29. Heaviness of an ingredient






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






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






32. Make straight - shallow cuts with a slicing knife






33. Cut a food into very thin strips






34. 16 _____ in 1 cup






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






36. Chop finely






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






38. Beat ingredients until they are soft and creamy






39. 16 _____ in 1 cup






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






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






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






43. Make straight - shallow cuts with a slicing knife






44. Combine solid fats with dry ingredients






45. Lengths and widths of bakeware






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






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






48. Remove the center of fruit or veggies






49. Crush food into a smooth mixture






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