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WorksheetsCooking Terms & Techniques
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
The foods in a recipe
a)
Ingredients
b)
Amounts
c)
Purchases
d)
Equivalents
2.
The amount of heat used to cook food
a)
Degrees celcius
b)
Temperature
c)
Degrees fahrenheit
d)
Low, medium, high
3.
The amount or number of servings that a recipe makes
a)
Amount
b)
Servings
c)
4
d)
Yield
4.
To cut a very thin layer or peel from fruits or vegetables
a)
Pare
b)
Paring knife
c)
Slice
d)
Core
5.
To rub food on a grater to make very fine particles.
a)
Grate
b)
Julienne
c)
Grade
d)
Great
6.
To cut food into same-size pieces about 1/2 inch on each side
a)
Dice
b)
Cube
c)
Mince
d)
Chop
7.
To cut food into same-size pieces about 1/4 inch on each side
a)
Dice
b)
Cube
c)
Mince
d)
Chop
8.
To cut food into small irregular pieces or about the same size
a)
Chop
b)
Cube
c)
Dice
d)
Mince
9.
To cut food into same-size pieces as small as possible about 1/8-1/16 inch on each side
a)
Dice
b)
Cube
c)
Mince
d)
Chop
10.
To cut food into long thin pieces
a)
Shred
b)
Slice
c)
Chop
d)
Grate
11.
To put food through a blender, food processor, food mill, or strainer so it becomes a smooth, thick mass.
a)
Puree
b)
Blend
c)
Saute'
d)
Mix
12.
Using a mixing spoon and a circular or figure-8 motion to combine ingredients
a)
Stir
b)
Fold
c)
Blend
d)
Combine
13.
To stir very quickly. May be done with a spoon, wire whisk, rotary beater or electric mixer
a)
Beat
b)
Stir
c)
Mix
d)
Blend
14.
To mix shortening or a fat and flour using a pastry blender.
a)
Cut in
b)
Fold in
c)
Mix
d)
Blend
15.
To combine 2 foods, one containing a whipped ingredient, with a very gentle motion.
a)
Fold in
b)
Cut in
c)
Beat
d)
Mix
16.
Beat fat or shortening and sugar until soft, smooth, creamy and lighter in color.
a)
Cream
b)
Beat
c)
Blend
d)
Stir
17.
To add air to a liquid ingredient and increase volume.
a)
Whip
b)
Beat
c)
Cream
d)
Blend
18.
To tumble a mixture gently
a)
Toss
b)
Fold in
c)
Cream
d)
Blend
19.
To heat liquid until bubbles rise to the surface and break.
a)
Boil
b)
Simmer
c)
Steam
d)
Saute'
20.
To heat liquid just until bubbles form slowly, but do not reach the surface.
a)
Simmer
b)
Boil
c)
Steam
d)
Poach
21.
To coat a cooking surface in fat
a)
Grease
b)
Fat
c)
Oil
d)
Fry
22.
To brush or pour liquid over food as it cooks
a)
Baste
b)
Marinate
c)
Dredge
d)
Barbeque
23.
To coat food with crumbs
a)
Bread
b)
Dredge
c)
Baste
d)
Cover
24.
To coat food with a dry ingredient
a)
Dredge
b)
Bread
c)
Baste
d)
Cover
25.
To incorporate air into a dry ingredient
a)
Sift
b)
Whip
c)
Whisk
d)
Beat
26.
To work and press dough in a folding motion.
a)
Knead
b)
Need
c)
Fold in
d)
Mix
27.
To cut food into long thin strips like a matchstick.
a)
Julienne
b)
Slice
c)
Shred
d)
Chop
28.
To cook gently in a simmering liquid
a)
Poach
b)
Simmer
c)
Boil
d)
Stew
29.
To cook slowly over coals basting often
a)
Barbeque
b)
Roast
c)
Grill
d)
Broil
30.
To quickly fry in a small amount of fat stirring often.
a)
Saute'
b)
Fry
c)
Stir-fry
d)
Deep-fat fry
31.
To cook food quickly in a small amount of hot oil while stirring and tossing constantly.
a)
Saute'
b)
Stir-fry
c)
Fry
d)
Deep-fat fry
32.
To cut food into thin, flat pieces
a)
slice
b)
dice
c)
chop
d)
julienne
33.
To turn on an appliance ahead of time so that it will be the right temperature when you cook the food
a)
Bake
b)
Pre-heat
c)
Brown
d)
Roast
34.
To cook food until the surface becomes darker in color
a)
Bake
b)
Pre-heat
c)
Brown
d)
Roast
35.
Refrigerate food until it's cold
a)
Chill
b)
Freeze
c)
Pre-heat
d)
Cold
36.
Remove excess liquid by placing food in a strainer or colander
a)
Drain
b)
Strain
c)
Baste
d)
Deliquify
37.
To decorate food with a small, colorful food.
a)
Garnish
b)
Decorate
c)
Grease
d)
Fancy
38.
To soak in a seasoned liquid to add flavor and to tenderize. Usually a mixture of an acid food and seasonings.
a)
Marinate
b)
Barbeque
c)
Baste
d)
Tenderize
39.
To remove the center of a fruit or vegetable.
a)
Core
b)
Slice
c)
Chop
d)
Decenter
40.
To cook over a boiling liquid
a)
Steam
b)
Poach
c)
Boil
d)
Simmer
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