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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. Leave an opening - usually small - in a container so steam can escape during cooking
core
vent
score
pit
2. Cut food into small pieces with shears
snip
glaze
shell
marinate
3. Crush food into a smooth mixture
mash
steep
flake
pit
4. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried
sliver
score
deglaze
whip
5. Measuring unit based on multiples of 10
score
mince
metric system
volume
6. Break food into course - medium - or fine particles
grind
dust
pare
baste
7. Cut off a very thin layer
pare
clarify
chop
crush
8. Mix thoroughly and add air to foods
beat
season
caramelize
whip
9. Subtract the weight of the container from the total weight in order to find the weight of the food
taring
teaspoons
cream
flake
10. The amount the recipe serves
stir
mash
yield
sliver
11. Cut food into square pieces
yield
crush
cube
tablespoons
12. Heaviness of an ingredient
weight
chop
snip
beat
13. Cut shallow lines into the bottom of a piece of meat that is going to be pan fried
vent
blanch
score
season
14. Add flavor to a food by soaking it in a cold - seasoned liquid
sliver
glaze
whip
marinate
15. Divide a food into four equal pieces
dimension
bread
mold
quarter
16. Work a dough to blend the ingredients and make it smooth and springy
mince
knead
fluid ounces
score
17. Heat sugars on the surface of foods until they liquefy and darken in color
caramelize
recipe
candy
sliver
18. Break food into course - medium - or fine particles
drain
quarter
volume
grind
19. Coat food heavily with flour - cornmeal - or breadcrumbs
fold
quarter
dredge
toss
20. Combine solid fats with dry ingredients
cut in
customary system
flake
cream
21. Shape a food by hand or by placing it in a decorative mold
mold
mince
dust
dice
22. Dip a food briefly into boiling water - then into cold water to stop the cooking process - used in canning/freezing
mince
blanch
clarify
baste
23. Heat liquid to just below the boiling point
vent
flake
scald
coating
24. Set of directions for making a food or beverage
weight
teaspoons
recipe
vent
25. Loosen the flavorful food particles in a pan after food has been browned
yield
teaspoons
fold
deglaze
26. Cut a food into very thin strips
recipe
sliver
clarify
quarter
27. Heaviness of an ingredient
scald
weight
dust
yield
28. Rubbing the food against the rough surface to create smaller pieces
dredge
core
grate
coating
29. Remove the center of fruit or veggies
fluid ounces
volume
tablespoons
core
30. Cut food into small irregular pieces
taring
clarify
chop
snip
31. 3 _____ in 1 tablespoon
steep
teaspoons
tablespoons
season
32. Cut food into small square pieces
stir
taring
dice
toss
33. Remove a stone or seed from fruit suing a sharp knife
quarter
pit
cut in
teaspoons
34. Beat ingredients until they are soft and creamy
quarter
drain
vent
cream
35. Separate water from solid food
mince
dice
glaze
drain
36. Subtract the weight of the container from the total weight in order to find the weight of the food
score
pit
baste
taring
37. Amount or the number of servings that the recipe makes
yield
mold
shell
volume
38. Remove the tough outer coating of a food
steep
shell
whip
mold
39. Break or tear off small layers of food with a fork
cut in
flake
score
shell
40. Coat food heavily with flour - cornmeal - or breadcrumbs
flake
clarify
dredge
snip
41. Make a liquid clear by removing solid particles
mince
volume
clarify
tablespoons
42. 8 _____ in 1 cup
fluid ounces
recipe
dust
drain
43. Remove the center of fruit or veggies
dimension
candy
beat
core
44. Pulverize food into crumbs
clarify
flake
fold
crush
45. Chop finely
mince
steep
cut in
recipe
46. Dip a food briefly into boiling water - then into cold water to stop the cooking process - used in canning/freezing
blanch
cube
mash
vent
47. Mix with a spoon or whisk in a circular motion
deglaze
glaze
toss
stir
48. Mix with a spoon or whisk in a circular motion
volume
recipe
fold
stir
49. Cut a food into very thin strips
bread
yield
sliver
candy
50. Remove a stone or seed from fruit suing a sharp knife
beat
pit
coating
sliver