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WorksheetsCooking Techniques Quiz
Total questions: 10
Worksheet time: 5mins
What does the cooking term "Beat" mean?
To mix thoroughly and add air to foods
To gently mix a light, fluffy mixture into a heavier one
To coat food heavily with flour, breadcrumbs or cornmeal
To remove the center of a fruit or vegetable
Which technique involves heating sugars on the surface of foods until they liquefy and darken in color?
Marinate
Caramelize
Scald
Blanch
What is the purpose of the "Fold" technique in cooking?
To beat ingredients until soft and creamy
To work a dough to blend ingredients
To gently mix a light, fluffy mixture into a heavier one
To pour liquid over food as it cooks
How is the "Blanch" technique performed?
By dipping food briefly into boiling water, then into cold water
By adding flavor to a food by soaking in a cold, seasoned liquid
By heating liquid to just below the boiling point
By loosening flavorful food particles in a pan
What does the "Toss" technique involve?
To beat quickly and vigorously to incorporate air
To mix ingredients, such as salad greens and dressing, by tumbling with tongs or large spoon and fork
To coat food heavily with flour, breadcrumbs or cornmeal
To remove the center of a fruit or vegetable
What does it mean to "season" food?
To add flavorings such as salt, pepper, and herbs to food before, during, and after cooking
To finish cooking blanched foods in a syrup of water, sugar, and butter
To simmer a mixture in order to evaporate the liquid and intensify the flavor
To heat liquid to just below the boiling point
Which cooking process involves finishing blanched foods in a syrup of water, sugar, and butter?
Season
Glaze
Reduce
Scald
What is the purpose of reducing a mixture in cooking?
To add flavorings such as salt, pepper, and herbs
To finish cooking blanched foods in a syrup
To simmer a mixture to evaporate the liquid and intensify the flavor
To separate solid particles from a liquid
How is "scalding" defined in cooking terms?
To add flavorings such as salt, pepper, and herbs
To heat liquid to just below the boiling point
To simmer a mixture to evaporate the liquid
To separate solid particles from a liquid
What does it mean to "strain" in cooking?
To add flavorings such as salt, pepper, and herbs
To finish cooking blanched foods in a syrup
To simmer a mixture to evaporate the liquid
To separate solid particles from a liquid by pouring mixture through a strainer or sieve
