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. US standard measurement system






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






3. Amount of space an ingredient takes up






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






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






6. 3 _____ in 1 tablespoon






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






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






9. Remove the center of fruit or veggies






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






11. Separate water from solid food






12. 8 _____ in 1 cup






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






14. Beat ingredients until they are soft and creamy






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






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






17. 16 _____ in 1 cup






18. Pulverize food into crumbs






19. Gently mix a light - fluffy mixture into a heavier one






20. Divide a food into four equal pieces






21. Lengths and widths of bakeware






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






23. Cut food into square pieces






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






25. Gently mix a light - fluffy mixture into a heavier one






26. Cut a food into very thin strips






27. The amount the recipe serves






28. Cook food in a sugar syrup






29. Add flavor to a food by soaking it in a cold - seasoned liquid






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






31. Cut food into small square pieces






32. Cut off a very thin layer






33. Mix thoroughly and add air to foods






34. Pulverize food into crumbs






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






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






37. Heaviness of an ingredient






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






39. Combine solid fats with dry ingredients






40. Cut food into small irregular pieces






41. Add flavor to a food by soaking it in a cold - seasoned liquid






42. Remove the tough outer coating of a food






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






44. Amount of space an ingredient takes up






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






46. Measuring unit based on multiples of 10






47. Soak dry ingredients such as tea or herbs






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






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






50. Make a liquid clear by removing solid particles