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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. Pour liquid over a food as it cooks - using a baster or spoon
mash
customary system
pit
baste
2. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried
score
core
puree
fold
3. Leave an opening - usually small - in a container so steam can escape during cooking
drain
vent
dot
quarter
4. US standard measurement system
cut in
mold
customary system
dredge
5. Coat a food with three different layers: flour - liquid - seasoned crumbs
cream
bread
tablespoons
score
6. Separate water from solid food
blanch
snip
drain
steep
7. Cut food into square pieces
season
fold
coating
cube
8. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried
cream
score
bread
teaspoons
9. Heat sugars on the surface of foods until they liquefy and darken in color
caramelize
fluid ounces
teaspoons
mold
10. Sprinkle a food with flour or confectioners' sugar
clarify
caramelize
steep
dust
11. 16 _____ in 1 cup
cube
fold
tablespoons
cut in
12. Dip a food briefly into boiling water - then into cold water to stop the cooking process - used in canning/freezing
blanch
cut in
score
mince
13. Cut food into small square pieces
glaze
grate
marinate
dice
14. Work a dough to blend the ingredients and make it smooth and springy
knead
dot
recipe
score
15. Mix with a spoon or whisk in a circular motion
dimension
dot
yield
stir
16. Subtract the weight of the container from the total weight in order to find the weight of the food
sliver
taring
drain
beat
17. Remove a stone or seed from fruit suing a sharp knife
pare
clarify
pit
glaze
18. Rubbing the food against the rough surface to create smaller pieces
toss
coating
grate
cream
19. Cut food into small irregular pieces
quarter
stir
chop
glaze
20. The amount the recipe serves
cube
caramelize
score
yield
21. Measuring unit based on multiples of 10
tablespoons
toss
metric system
mince
22. Loosen the flavorful food particles in a pan after food has been browned
metric system
coating
yield
deglaze
23. Loosen the flavorful food particles in a pan after food has been browned
fluid ounces
steep
deglaze
taring
24. Heat sugars on the surface of foods until they liquefy and darken in color
bread
mold
caramelize
beat
25. Pour liquid over a food as it cooks - using a baster or spoon
vent
baste
score
candy
26. Put small pieces of food - such as butter on the surface of another food.
baste
vent
dot
score
27. Break or tear off small layers of food with a fork
cut in
flake
blanch
grind
28. Cut a food into very thin strips
yield
cut in
sliver
cream
29. Shape a food by hand or by placing it in a decorative mold
flake
taring
mold
cut in
30. Combine solid fats with dry ingredients
cream
volume
yield
cut in
31. Crush food into a smooth mixture
sliver
mash
pare
steep
32. Coat a food with three different layers: flour - liquid - seasoned crumbs
mash
bread
teaspoons
drain
33. Heat liquid to just below the boiling point
volume
dot
scald
dimension
34. Add flavorings such as salt - pepper - herbs - and spices
mince
recipe
season
yield
35. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.
weight
beat
whip
scald
36. Chop finely
recipe
fold
mince
yield
37. Mix with a spoon or whisk in a circular motion
stir
grind
drain
score
38. Divide a food into four equal pieces
teaspoons
quarter
weight
deglaze
39. Break or tear off small layers of food with a fork
coating
flake
drain
knead
40. Pulverize food into crumbs
tablespoons
crush
cube
flake
41. Beat quickly and vigorously to incorporate air into the mixture - making it light and fluffy.
pare
stir
whip
metric system
42. Mix thoroughly and add air to foods
cream
quarter
cut in
beat
43. 16 _____ in 1 cup
glaze
chop
tablespoons
mince
44. Grind or mash cooked fruits or vegetables until they are smooth
cube
marinate
flake
puree
45. Remove the tough outer coating of a food
season
scald
shell
score
46. Divide a food into four equal pieces
core
customary system
flake
quarter
47. Remove the tough outer coating of a food
dust
fluid ounces
score
shell
48. Heaviness of an ingredient
core
caramelize
puree
weight
49. Amount of space an ingredient takes up
steep
taring
volume
taring
50. Make a liquid clear by removing solid particles
taring
dimension
cube
clarify