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






2. Cut a food into very thin strips






3. Combine solid fats with dry ingredients






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






5. 3 _____ in 1 tablespoon






6. Cut off a very thin layer






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






8. Measuring unit based on multiples of 10






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






10. Mix thoroughly and add air to foods






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






12. Sprinkle a food with flour or confectioners' sugar






13. Heaviness of an ingredient






14. Beat ingredients until they are soft and creamy






15. Remove the center of fruit or veggies






16. Separate water from solid food






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






18. Combine solid fats with dry ingredients






19. Amount of space an ingredient takes up






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






21. 16 _____ in 1 cup






22. Remove the tough outer coating of a food






23. Heat liquid to just below the boiling point






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






25. Chop finely






26. US standard measurement system






27. US standard measurement system






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






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






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






31. The amount the recipe serves






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






33. Subtract the weight of the container from the total weight in order to find the weight of the food






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






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






36. Lengths and widths of bakeware






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






38. Lengths and widths of bakeware






39. 16 _____ in 1 cup






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






41. Shape a food by hand or by placing it in a decorative mold






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






43. Pulverize food into crumbs






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






45. Make a liquid clear by removing solid particles






46. Measuring unit based on multiples of 10






47. Make a liquid clear by removing solid particles






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






49. Cut a food into very thin strips






50. Cut food into small irregular pieces