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WorksheetsKitchen Terms
Total questions: 40
Worksheet time: 37mins
Name
Class
Date
1.
What does it mean to combine mixtures by gently cutting down through the mixture and turning over near the surface using a rubber spatula?
a)
fold
b)
whip
c)
cut in
d)
beat
2.
What does it mean to cut into small squares?
a)
cube
b)
blend
c)
sear
d)
score
3.
To correctly measure brown sugar you must pac it down firmly so that it retains the shape if the cup.
a)
true
b)
false
4.
A recipe is a set of directions that tell you how to prepare certain food
a)
True
b)
False
5.
1 tablespoon equals
a)
1 ounce
b)
2 teaspoons
c)
1/8 cup
d)
3 teaspoons
6.
1/4 cup equals
a)
2 tablespoons
b)
4 tablespoons
c)
6 tablespoons
d)
None of the above
7.
The abbreviation for tablespoon is
a)
t
b)
tsp
c)
tbls
d)
tbsp
8.
The abbreviation for teaspoon is
a)
ts
b)
tsp
c)
teas.
d)
tspn
9.
What is the abbreviation for pound?
a)
lb
b)
lub
c)
pd
d)
po
10.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour
liquids in then read the measurement
at eye level.
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
11.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
12.
16 tablespoons= ___________ cup
a)
1/2
b)
1/4
c)
1
13.
To rub food on a grater to make very fine particles.
a)
Grate
b)
Julienne
c)
Grade
d)
Great
14.
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
15.
Oil, water and milk would be measured using a
a)
plastic or metal measuring cup
b)
glass measuring cup
16.
Yield means
a)
to slow down during a recipe
b)
The number of people a recipe serves
c)
cooking time
d)
amount of each ingredient
17.
To mix shortening (fat) into flour by cutting the shortening into small pieces until the mixture resembles crumbs
a)
Cut In
b)
Fold
c)
Toss
d)
Stir
18.
Using the mixer at high speed to make the product light and fluffy
a)
whip
b)
beat
c)
blend
d)
mix
19.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
20.
What equipment should you use to measure the following:
1 cup peanut butter
1 cup peanut butter
a)
A
b)
B
c)
C
21.
What does it mean to cut food into small pieces with a knife?
a)
chop
b)
mince
c)
brown
d)
flake
22.
To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.
a)
Preheat
b)
Dredge
c)
Grease
d)
Baste
23.
What does to word Simmer mean?
a)
to cook food right at the boil point
b)
to cook food right below the boil point
c)
to bake food in the oven
d)
to bake food in the oven on low
24.
What does the word Boil mean?
a)
To heat a liquid until it starts bubbling
b)
to brush food
c)
to stir food
d)
to yell into to a pot "Boil already"
25.
What does the word Stir-Fry involve?
a)
Low heat, and a pot
b)
Medium heat in the oven
c)
Stir foods while frying
d)
to cook small pieces of food quickly at high heat in a small amount of fat
26.
What does the word Dice mean?
a)
to fry food
b)
to cut pieces of food into slices
c)
To cut into small evenly pieces
d)
to grate cheese
27.
Which involves using a spoon to stir two or more ingredients together thoroughly?
a)
blend
b)
mix
c)
combine
d)
all of the above
28.
Which term means to chop food into pieces that are as small as possible.
a)
dice
b)
fold
c)
mince
d)
chop
29.
1 cup equals
a)
8 ounces
b)
4 ounces
c)
16 ounces
d)
12 ounces
30.
To pare or peel food
a)
cut into cubes
b)
remove the center
c)
remove the skin
d)
mince
31.
It is important to read all of the directions of a recipe before beginning to cook
a)
True
b)
False
32.
To Bake means....
a)
Cook in the oven (heats from the top)
b)
cook in the oven (heats from the bottom)
c)
Cook on direct heat on stove top
d)
none of the above
33.
To SAUTE means...
a)
To cook and/or brown food in a small amount of hot fat.
b)
To run cold water over food that has been parboiled, to stop the cooking process quickly.
c)
To preserve meats, vegetables, and fruits in brine.
d)
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
34.
To SCALD means....
a)
To soak dried fruits in liquid until they swell.
b)
To bring to a temperature just below the boiling point.
c)
To make solid fat into liquid by melting it slowly.
d)
Cooked on a thick hardwood plank.
35.
What is the cooking term to mix fats and sugars until smooth and fluffy?
a)
Fluff
b)
Cream
c)
Whip
d)
Stir
36.
Spread butter or spray cooking spray on a bakiing pan
a)
grease
b)
butter
c)
prepare
d)
puree
37.
Pushing dough with the heels of your hands
a)
knead
b)
wrestle
c)
work in out
d)
slap
38.
To cook uncovered under a direct heat source is to:
a)
braise.
b)
broil.
c)
roast.
d)
simmer.
39.
What is half of 1/2 cup of sugar?
a)
2 Tablespoons
b)
1/4 cup
c)
1 cup
d)
1/8 cup
40.
What is double 2 1/4 c. of flour?
a)
4 cups
b)
5 cups
c)
4 1/2 cups
d)
5 1/2 cups
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