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. Chop finely






2. Cook food in a sugar syrup






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






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






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






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






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






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






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






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






11. 3 _____ in 1 tablespoon






12. Cut food into small pieces with shears






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






14. Sprinkle a food with flour or confectioners' sugar






15. Cut off a very thin layer






16. Combine solid fats with dry ingredients






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






18. Measuring unit based on multiples of 10






19. US standard measurement system






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






21. Soak dry ingredients such as tea or herbs






22. Mix thoroughly and add air to foods






23. Mix thoroughly and add air to foods






24. Divide a food into four equal pieces






25. Lengths and widths of bakeware






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






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






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






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






30. Remove the center of fruit or veggies






31. Remove the tough outer coating of a food






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






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






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






35. Cut a food into very thin strips






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






37. 8 _____ in 1 cup






38. Cut food into small square pieces






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






40. Cut food into small square pieces






41. Chop finely






42. Cut food into small pieces with shears






43. 8 _____ in 1 cup






44. Amount of space an ingredient takes up






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






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






47. The amount the recipe serves






48. Remove the tough outer coating of a food






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






50. Cut food into square pieces