Essential Cooking Terms Test! Trivia Quiz

1. When I making bread from scratch I usually have fun working the dough by pressing and folding until it becomes smooth and elastic this is called ____________.

When making bread from scratch, the process of working the dough by pressing and folding until it becomes smooth and elastic is called kneading. Kneading helps to develop the gluten in the dough, which gives the bread its structure and texture.

Explanation

When making bread from scratch, the process of working the dough by pressing and folding until it becomes smooth and elastic is called kneading. Kneading helps to develop the gluten in the dough, which gives the bread its structure and texture.

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2. I pour my cake batter into prepared cake pans and bake it @ 350F for about 25 to 30 minutes,. Meanwhile I prepare the frosting and _______ some chocolate using my grater to make small particles of chocolatey goodness for my cake.

The word "grate" is the correct answer because it fits logically in the sentence and completes the action of using a grater to make small particles of chocolate. The sentence describes the process of preparing frosting and using a grater to add chocolate to the cake.

Explanation

The word "grate" is the correct answer because it fits logically in the sentence and completes the action of using a grater to make small particles of chocolate. The sentence describes the process of preparing frosting and using a grater to add chocolate to the cake.

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4. When making a cake, I _______ the eggs over and over with a spoon until they are light and fluffy.

When making a cake, it is common to beat the eggs with a spoon in order to incorporate air into them, making them light and fluffy. This beating process helps to create a lighter texture in the cake and allows for better mixing of the ingredients.

Explanation

When making a cake, it is common to beat the eggs with a spoon in order to incorporate air into them, making them light and fluffy. This beating process helps to create a lighter texture in the cake and allows for better mixing of the ingredients.

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5. I ________ butter and sugar together and beat it until soft, creamy and smooth.

The correct answer is "cream". In this sentence, the speaker is describing a process of mixing butter and sugar together. The word "cream" is used as a verb here, indicating that the speaker is combining the butter and sugar until they become soft, creamy, and smooth.

Explanation

The correct answer is "cream". In this sentence, the speaker is describing a process of mixing butter and sugar together. The word "cream" is used as a verb here, indicating that the speaker is combining the butter and sugar until they become soft, creamy, and smooth.

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6. I measure all the dry ingredients for the cake and _________ them together by using a fine sieve.

The correct answer is "sift". Sifting is the process of passing dry ingredients through a fine sieve to remove any lumps or impurities. This helps to aerate the ingredients and ensure a smooth and evenly mixed batter for the cake.

Explanation

The correct answer is "sift". Sifting is the process of passing dry ingredients through a fine sieve to remove any lumps or impurities. This helps to aerate the ingredients and ensure a smooth and evenly mixed batter for the cake.

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7. I _____ the liquid and dry ingredients together, add the vanilla and flavoring by beating or stirring these two or more ingredients together.

The word "mix" is the correct answer because it accurately describes the action of combining the liquid and dry ingredients together and adding the vanilla and flavoring by beating or stirring them together.

Explanation

The word "mix" is the correct answer because it accurately describes the action of combining the liquid and dry ingredients together and adding the vanilla and flavoring by beating or stirring them together.

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8. If i am cutting a very thin layer of peel from my apple or potato I am ___________ them.

When cutting a very thin layer of peel from an apple or potato, the correct term to use is "pare." Paring refers specifically to the act of cutting off the outermost layer of the fruit or vegetable, usually using a knife or peeler. This process helps to remove any blemishes or imperfections on the surface, leaving behind a smooth and clean surface.

Explanation

When cutting a very thin layer of peel from an apple or potato, the correct term to use is "pare." Paring refers specifically to the act of cutting off the outermost layer of the fruit or vegetable, usually using a knife or peeler. This process helps to remove any blemishes or imperfections on the surface, leaving behind a smooth and clean surface.

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9. Then I pour in the liquid and oil and ________ them together using a circular motion, usually with a mixing spoon.

To combine the liquid and oil together, the most appropriate action would be to stir them. Stirring involves using a circular motion, typically with a mixing spoon, to mix the ingredients thoroughly.

Explanation

To combine the liquid and oil together, the most appropriate action would be to stir them. Stirring involves using a circular motion, typically with a mixing spoon, to mix the ingredients thoroughly.

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10. I am now ready to ______ __ the eggs, combining them to the cake mixture by gently cutting down through the mixture, across the bottom and turning over near the surface.

To "fold in" means to gently incorporate one ingredient into another by using a cutting and turning motion. In this context, the eggs are being added to the cake mixture by cutting down through the mixture, across the bottom, and turning over near the surface. This technique is used to ensure that the eggs are evenly distributed throughout the mixture without causing it to become overly mixed or deflated.

Explanation

To "fold in" means to gently incorporate one ingredient into another by using a cutting and turning motion. In this context, the eggs are being added to the cake mixture by cutting down through the mixture, across the bottom, and turning over near the surface. This technique is used to ensure that the eggs are evenly distributed throughout the mixture without causing it to become overly mixed or deflated.

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