WorksheetsCooking Terms
Total questions: 26
Worksheet time: 11mins
Name
Class
Date
1.
What does it mean to tumble ingredients with a spoon and a fork?
a)
flake
b)
toss
c)
sear
d)
score
2.
What does it mean to cut a food into long, thin pieces?
a)
flake
b)
rehydrate
c)
peel
d)
slice
3.
What does it mean to pull off peel from a fruit?
a)
whip
b)
garnish
c)
drain
d)
peel
4.
What does it mean to cut a very thin layer of peel from fruits and vegetables?
a)
pare
b)
peel
c)
brush
d)
dice
5.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
6.
What does it mean to combine mixtures by gently cutting down through the mixture and turning over near the surface using a rubber spatula or spoon?
a)
fold
b)
whip
c)
cut in
d)
beat
7.
What does it mean to pour off excess liquid?
a)
rehydrate
b)
brush
c)
drain
d)
reconstitute
8.
What does it mean to cut into small squares?
a)
cube
b)
blend
c)
sear
d)
score
9.
What does it mean to beat until smooth, soft, light and creamy?
a)
blend
b)
cream
c)
peel
d)
whip
10.
What does it mean to cut food into small pieces with a knife or scissors?
a)
chop
b)
mince
c)
brown
d)
flake
11.
What does it mean to cook in a little hot fat until the food's surface is brown?
a)
sear
b)
pare
c)
brown
d)
score
12.
What does it mean to mix very fast using a spoon and a quick over-and-over motion?
a)
beat
b)
garnish
c)
blend
d)
sear
13.
To cook in water in which bubbles rise to the surface and break.
a)
Broil
b)
Simmer
c)
Boil
d)
Saute
14.
To cut or chop food into very small pieces - usually onion or garlic.
a)
Dice
b)
Julienne
c)
Slice
d)
Mince
15.
To cook by dry heat usually in an oven.
a)
Broil
b)
Bake
c)
Fry
d)
Steam
16.
To cook below the boiling point to improve flavor and thicken liquid.
a)
Boil
b)
Warm
c)
Simmer
d)
Barbecue
17.
To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.
a)
Blend
b)
Cut in
c)
Knead
d)
Mince
18.
To mix using circular motion, going around and around until blended.
a)
Stir
b)
Mix
c)
Blend
d)
Beat
19.
Bake?
a)
to eat cake
b)
to rise dough out in the woods
c)
to cook with dry heat
d)
to cook little children
20.
Knead?
a)
to beat your dough rapidly to make it grow
b)
to make a pizza pie
c)
To stretch your dough out
d)
To be italian
21.
The foods in a recipe
a)
Ingredients
b)
Amounts
c)
Purchases
d)
Equivalents
22.
The amount of heat used to cook food
a)
Degrees celcius
b)
Temperature
c)
Degrees fahrenheit
d)
Low, medium, high
23.
The amount or number of servings that a recipe makes
a)
Amount
b)
Servings
c)
4
d)
Yield
24.
To rub food on a grater to make very fine particles.
a)
Grate
b)
Julienne
c)
Grade
d)
Great
25.
To coat a cooking surface in fat
a)
Grease
b)
Fat
c)
Oil
d)
Fry
26.
To incorporate air into a dry ingredient
a)
Sift
b)
Whip
c)
Whisk
d)
Beat
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