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. Pulverize food into crumbs






2. Make a liquid clear by removing solid particles






3. Cook food in a sugar syrup






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






5. Beat ingredients until they are soft and creamy






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






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






8. 3 _____ in 1 tablespoon






9. Cook food in a sugar syrup






10. Cut a food into very thin strips






11. Divide a food into four equal pieces






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






13. The amount the recipe serves






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






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






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






17. Lengths and widths of bakeware






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






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






20. Beat ingredients until they are soft and creamy






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






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






23. Cut food into square pieces






24. Remove the tough outer coating of a food






25. Cut food into small square pieces






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






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






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






29. Cut food into square pieces






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






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






32. Cut food into small square pieces






33. 3 _____ in 1 tablespoon






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






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






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






37. Combine solid fats with dry ingredients






38. Cut food into small pieces with shears






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






40. Coat a food with a liquid that forms a glossy finish






41. Heat liquid to just below the boiling point






42. Remove the tough outer coating of a food






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






44. Chop finely






45. US standard measurement system






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






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






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






49. Combine solid fats with dry ingredients






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