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 food into small pieces with shears






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






3. Lengths and widths of bakeware






4. Amount of space an ingredient takes up






5. Cut off a very thin layer






6. Cut food into small irregular pieces






7. 3 _____ in 1 tablespoon






8. Beat ingredients until they are soft and creamy






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






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






11. Remove the tough outer coating of a food






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






13. Crush food into a smooth mixture






14. Make straight - shallow cuts with a slicing knife






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






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






17. Beat ingredients until they are soft and creamy






18. Chop finely






19. Cut food into square pieces






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






21. Heat liquid to just below the boiling point






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






23. Separate water from solid food






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






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






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






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






28. Amount of space an ingredient takes up






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






30. Sprinkle a food with flour or confectioners' sugar






31. Crush food into a smooth mixture






32. Cut food into small square pieces






33. Make straight - shallow cuts with a slicing knife






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






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






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






37. Sprinkle a food with flour or confectioners' sugar






38. US standard measurement system






39. Combine solid fats with dry ingredients






40. Cut a food into very thin strips






41. Lengths and widths of bakeware






42. Cut food into small pieces with shears






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






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






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






46. Soak dry ingredients such as tea or herbs






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






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






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






50. Cook food in a sugar syrup