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WorksheetsBaking and Pastries Terms
Total questions: 37
Worksheet time: 19mins
Name
Class
Date
1.
Cook in oven by dry heat
a)
Bake
b)
Sear
c)
Boil
2.
Cut into pieces with knife or food chopper
a)
Chop
b)
Cube
c)
Dice
3.
To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender
a)
Broil
b)
Cut-in
c)
Dice
4.
Cut into pieces about ¼ inch in size
a)
Dice
b)
Cube
c)
Chop
5.
Cut into pieces about ½ inch in size
a)
Chop
b)
Cube
c)
Dice
6.
Remove outer skin
a)
Strain
b)
Baste
c)
Pare
7.
Turn food upside down
a)
Whip
b)
Cut-in
c)
Invert
8.
Cut into thin broad pieces
a)
Cube
b)
Slice
c)
Dice
9.
Separate solid food from liquid using a bowl-shaped fine screen
a)
Strain
b)
Dot
c)
Grate
10.
Combine ingredients vigorously with mixer, spoon or whisk
a)
Mix/ Combine/ Blend
b)
Beat
c)
Whip
11.
Beat quickly and vigorously with the purpose of incorporating air
a)
Beat
b)
Broil
c)
Whip
12.
Cook at low or medium heat until ingredient turns brown, usually to seal in moisture
a)
Brown
b)
Dash
c)
Drizzle
13.
Combine ingredients thoroughly but not vigorously as in beating
a)
Whip
b)
Cut-in
c)
Mix/ Combine/ Blend
14.
One quick shake or sprinkle
a)
Dot
b)
Dash
c)
Grate
15.
Put small pieces of an ingredient, usually butter, over the top of food
a)
Sift
b)
Simmer
c)
Dot
16.
To cut or chop food into very tiny pieces
a)
Chop
b)
Dice
c)
Mince
17.
Rub food on a grater so it breaks into fine particles
a)
Dot
b)
Grate
c)
Dash
18.
Pour a thin stream of liquid over food
a)
Dash
b)
Dot
c)
Drizzle
19.
Mix by hand in a circular motion
a)
Stir
b)
Beat
c)
Whip
20.
To heat, usually milk, just until small bubbles form around the edge of pan
a)
Broil
b)
Baste
c)
Scald
21.
Put dry ingredients through a sifter to remove lumps, add air, or mix ingredients
a)
Strain
b)
Drain
c)
Sift
22.
Cook over low heat so bubbles form slowly and rise gently to the surface
a)
Boil
b)
Simmer
c)
Scald
23.
Cook in hot oil or shortening
a)
Grease
b)
Fry
c)
Cream
24.
Make a solid into a liquid, usually by stirring
a)
Strain
b)
Baste
c)
Dissolve
25.
Mix ingredients lightly, usually by lifting them slightly in the air
a)
Fold
b)
Cream
c)
Toss
26.
A hole made in dry ingredients into which you pour a liquid
a)
Dot
b)
Well
c)
Cut-in
27.
Cook by direct heat under the heating element in the oven
a)
Simmer
b)
Sear
c)
Broil
28.
To beat a mixture, usually fats and sugars, until soft and creamy
a)
Whip
b)
Cream
c)
Baste
29.
Spread bottom/sides of pan evenly with shortening or oil to prevent sticking
a)
Grease
b)
Fry
c)
Cool
30.
Allow food to come to room temperature
a)
Cool
b)
Well
c)
Chill
31.
Cook until liquid is bubbling or steaming
a)
Cream
b)
Boil
c)
Bake
32.
Mix Ingredients gently with a rubber scraper
a)
Toss
b)
Whip
c)
Fold
33.
Heat the oven before putting in food
a)
Bake
b)
Simmer
c)
Preheat
34.
To cook or brown foods in a small amount of fat over low to medium heat
a)
Simmer
b)
Saute
c)
Fry
35.
Fold, push, and turn dough with the heel of your hand
a)
Cut-in
b)
Combine/ Mix/ Blend
c)
Knead
36.
Make liquid by heating
a)
Saute
b)
Melt
c)
Cool
37.
To place in the refrigerator
a)
Chill
b)
Fold
c)
knead
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