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WorksheetsRecipe Terms
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
Use a spoon to make circular or figure 8 motions.
a)
blend
b)
mix
c)
stir
d)
combine
2.
Use this technique to beat ingredients very rapidly to bring in air and increase volume, as in whipping cream
a)
whip
b)
fold
c)
cut-in
d)
stir
3.
Use a pastry blender or two knives and a cutting motion to mix solid fat with dry ingredients, like when making a pie crust
a)
cut in
b)
fold
c)
cream
d)
stir
4.
Use a rubber scraper to gently combine ingredients in a delicate mixture such as folding beaten egg whites into a mixture.
a)
cream
b)
fold-in
c)
whip
d)
cut-in
5.
To cut food into small irregular pieces.
a)
mince
b)
cube
c)
dice
d)
chop
6.
To chop food into pieces that are as small as possible.
a)
dice
b)
fold
c)
mince
d)
chop
7.
Cut into evenly shaped pieces about 1/2 inches on each side.
a)
pare
b)
cube
c)
dice
d)
grate
8.
Cut into evenly shaped pieces about 1/4 inch on each side.
a)
dice
b)
cube
c)
mince
d)
chop
9.
A decoration on food, such as a sprig of parsley
a)
season
b)
garnish
c)
drain
d)
grease
10.
To coat the surface of a pan with fat, such as butter, margarine, or oil
a)
brush
b)
garnish
c)
season
d)
grease
11.
Remove excess liquid by using a colander
a)
grease
b)
drain
c)
brush
d)
grease
12.
The amount of food or number of servings a recipe makes is called a yield.
a)
true
b)
false
13.
A substitution is replacing one ingredient for another in a recipe, such as replacing oil with applesauce to cut down on fat.
a)
true
b)
false
14.
The foods in a recipe are called
a)
Ingredients
b)
Amounts
c)
Purchases
d)
Equivalents
15.
The amount of heat used to cook food
a)
Degrees celcius
b)
Temperature
c)
Degrees fahrenheit
d)
Low, medium, high
16.
To cut a very thin layer or peel from fruits or vegetables
a)
Pare
b)
Paring knife
c)
Slice
d)
Core
17.
To cut food into long thin pieces
a)
Grate
b)
Slice
c)
Chop
d)
Shred
18.
To rub food on a grater to make very fine particles.
a)
Grate
b)
Julienne
c)
Grade
d)
Great
19.
To beat butter or shortening with sugar until soft, smooth, and creamy.
a)
Beat
b)
Cream
c)
Blend
d)
Stir
20.
To heat liquid until bubbles rise to the surface and break.
a)
Boil
b)
Simmer
c)
Steam
d)
Saute'
21.
To heat liquid just until bubbles form slowly, but do not reach the surface.
a)
Simmer
b)
Boil
c)
Steam
d)
Poach
22.
Set of directions for making food or beverages.
a)
Recipe
b)
Teamwork
c)
Timetable
d)
Work Plan
23.
Working as a group to perform a task successfully and on time.
a)
Recipe
b)
Teamwork
c)
Timetable
d)
Work Plan
24.
All of the following are elements of a recipe except?
a)
Temperature
b)
Ingredients
c)
Time
d)
Flavor profile
25.
A boiling liquid is hotter than a simmering liquid.
a)
True
b)
False
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