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Test your basic knowledge |
Recipe And Preparation Techniques
Start Test
Study First
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
candy
snip
weight
marinate
2. Amount or the number of servings that the recipe makes
yield
mash
quarter
caramelize
3. Lengths and widths of bakeware
sliver
cube
crush
dimension
4. Amount of space an ingredient takes up
volume
cube
taring
sliver
5. Cut off a very thin layer
quarter
core
dust
pare
6. Cut food into small irregular pieces
dot
shell
chop
teaspoons
7. 3 _____ in 1 tablespoon
teaspoons
dimension
drain
score
8. Beat ingredients until they are soft and creamy
grate
season
cream
candy
9. Heat sugars on the surface of foods until they liquefy and darken in color
vent
steep
snip
caramelize
10. Leave an opening - usually small - in a container so steam can escape during cooking
blanch
knead
vent
score
11. Remove the tough outer coating of a food
pit
volume
shell
cream
12. Break food into course - medium - or fine particles
grind
mash
dust
puree
13. Crush food into a smooth mixture
mash
chop
marinate
cut in
14. Make straight - shallow cuts with a slicing knife
coating
mash
score
vent
15. Loosen the flavorful food particles in a pan after food has been browned
deglaze
teaspoons
season
cream
16. Grind or mash cooked fruits or vegetables until they are smooth
puree
season
sliver
cut in
17. Beat ingredients until they are soft and creamy
fluid ounces
recipe
teaspoons
cream
18. Chop finely
drain
mince
yield
dimension
19. Cut food into square pieces
blanch
snip
cube
shell
20. Adding a thin layer of food on top of another food.
puree
grind
coating
blanch
21. Heat liquid to just below the boiling point
volume
metric system
snip
scald
22. Mix ingredients by tumbling them with tongs or a large spoon and fork
metric system
teaspoons
toss
drain
23. Separate water from solid food
drain
recipe
dice
clarify
24. Heat sugars on the surface of foods until they liquefy and darken in color
crush
taring
caramelize
chop
25. Remove a stone or seed from fruit suing a sharp knife
baste
pit
dredge
toss
26. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried
score
candy
tablespoons
tablespoons
27. Coat a food with three different layers: flour - liquid - seasoned crumbs
bread
puree
caramelize
flake
28. Amount of space an ingredient takes up
coating
volume
taring
marinate
29. Rubbing the food against the rough surface to create smaller pieces
yield
knead
dust
grate
30. Sprinkle a food with flour or confectioners' sugar
fluid ounces
dredge
vent
dust
31. Crush food into a smooth mixture
mash
baste
weight
beat
32. Cut food into small square pieces
candy
dice
coating
puree
33. Make straight - shallow cuts with a slicing knife
puree
yield
score
snip
34. Break or tear off small layers of food with a fork
mash
volume
caramelize
flake
35. Coat food heavily with flour - cornmeal - or breadcrumbs
dredge
marinate
whip
volume
36. Leave an opening - usually small - in a container so steam can escape during cooking
chop
pit
vent
bread
37. Sprinkle a food with flour or confectioners' sugar
marinate
dust
dredge
caramelize
38. US standard measurement system
customary system
drain
mash
crush
39. Combine solid fats with dry ingredients
whip
cut in
crush
shell
40. Cut a food into very thin strips
sliver
mash
clarify
toss
41. Lengths and widths of bakeware
cream
puree
whip
dimension
42. Cut food into small pieces with shears
dredge
snip
pit
metric system
43. Break food into course - medium - or fine particles
snip
grate
grind
marinate
44. Mix with a spoon or whisk in a circular motion
grind
stir
pit
chop
45. Subtract the weight of the container from the total weight in order to find the weight of the food
whip
metric system
quarter
taring
46. Soak dry ingredients such as tea or herbs
steep
mold
candy
grate
47. Gently mix a light - fluffy mixture into a heavier one
cube
whip
fold
vent
48. Put small pieces of food - such as butter on the surface of another food.
stir
dot
teaspoons
quarter
49. Rubbing the food against the rough surface to create smaller pieces
dredge
crush
dust
grate
50. Cook food in a sugar syrup
candy
flake
crush
whip