Cooking Terms Quiz

If you love cooking, you probably know these cooking terms. It is important to know them, because the outcome of your cooking can suffer if you don’t know the terms used on cookbooks or cooking manuals. Test your knowledge about cooking terminology.

1

What is a blanquette?

↓ ↓
- A blanket of smoke hovering over the kitchen
- A popular Cajun-style cooking method in which seasoned foods are cooked over high heat
- A croquette mixture made into the shape of a ball
- A stew of white meats, usually veal, without initial browning.
2

A ‘bias-slice’ is:

↓ ↓
- To cut open a food such as pork chops down the center without cutting all the way through, and then spread apart.
- To slice a food crosswise at a 45-degree angle.
- To remove the inedible center of fruits such as pineapples.
- To create a decorative edge on a piecrust.
3

To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin is called:

↓ ↓
- Crush
- Crimp
- Curd
- Curdle
4

To cut into irregular pieces is called:

↓ ↓
- Bias-slice
- Butterfly
- Chop
- Cutlet
5

When you heard you need to “bake” food, what does it mean?

↓ ↓
- A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid.
- To cook food directly under the heat source.
- To boil briefly to loosen the skin of a fruit or a vegetable.
- To cook in the oven.
6

“Boil” means?

↓ ↓
- To loosen the skin of a fruit or a vegetable.
- Food is cooked slowly with gentle heat
- To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream.
- To cook food in heated water or other liquid that is bubbling vigorously.
7

A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it.

↓ ↓
- Batter
- Baste
- Bind
- Blend
8

Bread in cooking terms means:

↓ ↓
- To evenly cover food with flour, crumbs, or a batter
- The generic name for any tube baking pan having fluted sides
- a slice of bread or pastry used in cooking
- To coat the food with crumbs
9

What kind of moth/insect is named after this procedure “To cut open a food such as pork chops down the center without cutting all the way through, and then spread apart?”

↓ ↓
- bees
- butterfly
- cricket
- grasshopper
10

You need to “crimp” means:

↓ ↓
- To create a decorative edge on a piecrust.
- To condense a food to its smallest particles
- Custard-like pie or tart filling flavored with juice and zest of citrus fruit
- To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance.
11

You need to “confit” it means:

↓ ↓
- To preserve or add flavor with an ingredient, usually salt and/or sugar.
- To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance
- To slowly cook pieces of meat in their own gently rendered fat.
- To work vegetable shortening, margarine, or butter into dry ingredients.
12

To form sugar- or honey-based syrups into crystals. The term also describes the coating also known as:

↓ ↓
- Custard
- Cure
- Crystallize
- Cream
13

To blend two or more ingredients into a single mixture is called:

↓ ↓
- Mince
- Mix
- Blend
- Combine
14

A “chiffon” is:

↓ ↓
- A mixture of beaten egg, milk, and possibly other ingredients such as sweet or savory flavorings
- Pie filling made light and fluffy with stabilized gelatin and beaten egg whites.
- To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy.
- Custard-like pie or tart filling flavored with juice and zest of citrus fruit
15

Caramelization in cooking means:

↓ ↓
- Browning sugar over a flame, with or without the addition of some water to aid the process.
- To form sugar- or honey-based syrups into crystals. The term also describes the coating.
- A quick sauteing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation
- A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it.
16

What is a curd?

↓ ↓
- To preserve or add flavor with an ingredient, usually salt and/or sugar.
- Custard-like pie or tart filling flavored with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used.
- To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy.
- To remove the inedible center of fruits such as pineapples.
17

To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven. This is called:

↓ ↓
- Crisp
- Crimp
- Chew
- Curdle
18

A small piece of meat cut from the leg or rib of veal or pork is called:

↓ ↓
- Aerate
- Baste
- Basmati
- Cutlet
19

The pasta is cooked just enough to maintain a firm, chewy texture. This term is called:

↓ ↓
- Aerate
- Baste
- Al dente
- Boil
20

To pass ingredients through a fine-mesh device to break up large pieces and to incorporate air into the ingredients to make them lighter. This is also called:

↓ ↓
- Sift
- Aerate
- Beat
- Clarify

Cooking Terms Quiz

If you love cooking, you probably know these cooking terms. It is important to know them, because the outcome of your cooking can suffer if you don’t know the terms used on cookbooks or cooking manuals. Test your knowledge about cooking terminology.

What is a blanquette?

A ‘bias-slice’ is:

To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin is called:

To cut into irregular pieces is called:

When you heard you need to “bake” food, what does it mean?

“Boil” means?

A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it.

Bread in cooking terms means:

What kind of moth/insect is named after this procedure “To cut open a food such as pork chops down the center without cutting all the way through, and then spread apart?”

You need to “crimp” means:

You need to “confit” it means:

To form sugar- or honey-based syrups into crystals. The term also describes the coating also known as:

To blend two or more ingredients into a single mixture is called:

A “chiffon” is:

Caramelization in cooking means:

What is a curd?

To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven. This is called:

A small piece of meat cut from the leg or rib of veal or pork is called:

The pasta is cooked just enough to maintain a firm, chewy texture. This term is called:

To pass ingredients through a fine-mesh device to break up large pieces and to incorporate air into the ingredients to make them lighter. This is also called:

Navigation

Quiz tags:

Quiz Category:

Quiz Author:

Creation Date:

find it

Top Ten Quizzes

Featured Categories