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WorksheetsUnit 3 Mrs. Bass Cooking and Prep Terms
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
Foods that are breaded or coated are usually
a)
grilled
b)
baked
c)
fried
2.
Name 2 tools to zest fruits
a)
knife and grater
b)
microplane and zester
c)
zester and spoon
3.
Puree means
a)
to mix it
b)
to put through a blender to make a pulp
c)
to grind or grate
4.
The 2 main reasons for marinating meat are
a)
precook the meat
b)
to thicken the marinade
c)
to add flavor and tenderize meat
d)
to reduce the marinade
5.
Bacon is commonly
a)
steamed
b)
grilled
c)
rendered
6.
Render means
a)
broil fatty meats
b)
To meld solid fat from meats
c)
sauté until thickened and browned
7.
Blanching is most like
a)
grilling
b)
sauteing
c)
parboiling
d)
frying
8.
Is caramelizing a short process?
a)
yes
b)
no
9.
Basting food is required to
a)
marinate it
b)
add flavor and moisture
c)
cool it down
10.
What foods are most commonly sweated
a)
fruits
b)
meats
c)
rice
d)
onions and anything from the onion family
11.
What is the main difference between pare and peel?
a)
the spelling
b)
the tool used to do the task
c)
peeling is for vegetables and paring is for fruit
12.
What do bread, coat, and dredge all have in common?
a)
They each use flour in part of the process.
b)
They each use water in part of the prepping process.
c)
They each use each in part of the process.
13.
What term best describes how a smoothie is made?
a)
blanch
b)
marinate
c)
baste
d)
puree
14.
What foods are commonly marinated?
a)
Pastas
b)
Meats and vegetables
c)
Potatoes
d)
Fruits
15.
Once blended, ingredients can not be separated again.
a)
True.
b)
False.
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