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37 True/False questions

  1. Other Term (Related to Cooking Methods): Cooking in Fat
    Cooking food in hot liquid, steam, or combination of the two.

          

  2. Cooking Method: Boiling
    To cook food directly UNDER intense, high heat.

          

  3. Other Technique: Brown
    To cook food for a short period of time over high heat at the beginning or end of cooking. It is done to enhance flavor and texture, and to create a nice cooked look. Can be done on stove top or with broiler.

          

  4. Cooking Method: Deep-Fat Frying
    To cook in hot fat (about 360 degrees) that is deep enough for food to float, usually a minimum of 3 inches.

          

  5. Other Term (Related to Cooking Methods): Convection
    To transfer heat by direct contact.

          

  6. Other Term (Related to Cooking Methods): Moist-Heat
    Cooking food uncovered without added liquid or fat.

          

  7. Mixing Term: Stir
    To beat quickly and vigorously with a whisk or mixer with whisk attachment to incorporate air into a mixture making it light & fluffy.

          

  8. Cooking Method: Stir-frying
    To cook in fat in a pan or on a griddle over direct heat.

          

  9. Mixing Term: Mix/Blend
    To combine two or more ingredients together.

          

  10. Cooking Method: Pan-Broiling
    To cook in an uncovered frying pan over direct heat using little or no fat.

          

  11. Cooking Method: Simmering
    To cook in a small amount of fat.

          

  12. Cooking Method: Steaming
    A method of cooking food over, but not in, boiling water. Usually food is in a basket.

          

  13. Other Technique: Mold
    To remove the center of a fruit.

          

  14. Mixing Term: Toss
    To tumble ingredients using tongs or large spoon and fork, usually for salads with dressing.

          

  15. Coating Technique: Baste
    To lightly sprinkle a food with flour or confectioners' sugar (powdered sugar). Example: Powdered doughnut

          

  16. Other Technique: Caramelize
    To add flavor by soaking it in a cold, seasoned liquid.

          

  17. Cooking Method: Frying
    To cook food directly UNDER intense, high heat.

          

  18. Other Technique: Cut In
    To separate water from solid food, usually using a colander or strainer.

          

  19. Other Technique: Drain
    To cook food for a short period of time over high heat at the beginning or end of cooking. It is done to enhance flavor and texture, and to create a nice cooked look. Can be done on stove top or with broiler.

          

  20. Mixing Term: Beat
    To mix thoroughly and add air to foods. Use a spoon and a vigorous over-and-over motion or use a mixer.

          

  21. Mixing Term: Fold/Fold In
    To gently mix a light, fluffy mixture into a heavier one.
    How: Put the lighter ingredient on top of the heavier one, use a rubber scraper or spoon, and cut down through the mixture, across the bottom, and back up to the top.

          

  22. Coating Technique: Coat
    To cover food with a "coating" that can be wet or dry.

          

  23. Other Term (Related to Cooking Methods): Radiation
    To transfer heat by direct contact.

          

  24. Mixing Term: Cream
    To mix thoroughly and add air to foods. Use a spoon and a vigorous over-and-over motion or use a mixer.

          

  25. Other Term (Related to Cooking Methods): Conduction
    To transfer heat through the movement of molecules in air or liquid.

          

  26. Cooking Method: Sauteing
    To cook in a small amount of fat.

          

  27. Mixing Term: Whip
    To beat quickly and vigorously with a whisk or mixer with whisk attachment to incorporate air into a mixture making it light & fluffy.

          

  28. Cooking Method: Broiling
    To cook food directly UNDER intense, high heat.

          

  29. Other Term (Related to Cooking Methods): Dry-Heat
    Cooking food uncovered without added liquid or fat.

          

  30. Coating Technique: Bread
    To pour liquid (sauces or pan juices) over a food as it cooks, using a baster or spoon. This adds flavor and keeps surface from drying.

          

  31. Coating Technique: Dust
    To lightly sprinkle a food with flour or confectioners' sugar (powdered sugar). Example: Powdered doughnut

          

  32. Other Technique: Knead
    To work a dough with the heels of hands in a pressing and folding motion until the dough becomes smooth and elastic.

          

  33. Cooking Method: Roasting/Baking
    To fry quickly in small amount of fat over high heat while stirring constantly.

          

  34. Other Technique: Garnish
    To decorate or embellish a food.

          

  35. Other Technique: Core
    To remove the center of a fruit.

          

  36. Other Technique: Marinate
    To add flavor by soaking it in a cold, seasoned liquid.

          

  37. Cooking Method: Grilling
    To cook food on a rack OVER a heat source, usually a charcoal fire or gas flames.