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






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






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






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






5. Remove the center of fruit or veggies






6. Make a liquid clear by removing solid particles






7. Pulverize food into crumbs






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






9. 3 _____ in 1 tablespoon






10. Chop finely






11. Lengths and widths of bakeware






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






13. Cut off a very thin layer






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






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






16. Chop finely






17. Divide a food into four equal pieces






18. Make straight - shallow cuts with a slicing knife






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






20. Soak dry ingredients such as tea or herbs






21. US standard measurement system






22. Cut off a very thin layer






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






24. Amount of space an ingredient takes up






25. Cut food into square pieces






26. Cut a food into very thin strips






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






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






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






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






31. Crush food into a smooth mixture






32. 3 _____ in 1 tablespoon






33. Sprinkle a food with flour or confectioners' sugar






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






35. Combine solid fats with dry ingredients






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






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






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






39. Heat liquid to just below the boiling point






40. The amount the recipe serves






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






44. Cut a food into very thin strips






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






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






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






48. Remove the tough outer coating of a food






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






50. Cut food into square pieces