NEW
Font size
S
M
L
XL
WorksheetsCooking
Total questions: 45
Worksheet time: 22mins
Name
Class
Date
1.
What do you do first before you can eat a carrot?
a)
peel it
b)
mix it
c)
weigh it
2.
What is this?
a)
shovel
b)
knife
c)
fork
d)
spoon
3.
What is this?
a)
shirt
b)
blouse
c)
blanket
d)
apron
4.
What is this?
a)
plate
b)
glaze
c)
bowl
d)
glass
5.
What is this?
a)
bowl
b)
sauce pan
c)
frying pan
d)
muffin pan
6.
What is this?
a)
fork
b)
spoon
c)
knife
d)
rolling pin
7.
What is this?
a)
plate
b)
cake pan
c)
bowl
d)
sauce pan
8.
What are 2 common baking ingredients?
a)
Carrots and Chips
b)
Flour and Eggs
c)
Beef and Cheese
9.
What does it mean to cut a food into long, thin pieces?
a)
flake
b)
rehydrate
c)
peel
d)
slice
10.
What is this?
a)
plate
b)
frying pan
c)
sauce pan
d)
cutting board
11.
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
12.
What is the juice in the picture served in?
a)
a pot
b)
a jug
c)
a glass
d)
a vase
13.
To rub shortening, fat, or oil, on the cooking surface of bake-ware.
a)
Dredge
b)
Marinate
c)
Grease
d)
Baste
14.
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
15.
To put dry ingredients through a sifter or a fine sieve to incorporate air.
a)
Cream
b)
Sift
c)
Blend
d)
Beat
16.
To work dough by folding, pressing, and turning, until it is smooth and elastic
a)
Cut In
b)
Fold
c)
Knead
d)
Stir
17.
Combine two or more ingredients, usually in a circular motion
a)
Stir
b)
Combine
c)
Knead
d)
Cream
18.
To beat rapidly to incorporate air and make light and fluffy
a)
Whip
b)
Cream
c)
Stir
d)
Cut In
19.
Which of the following cooking methods uses radiant heat from below and develops a smoky, intense flavored exterior?
a)
pan frying
b)
broiling
c)
grilling
d)
roasting
20.
Which of the following cooking methods uses a large amount of fat and submerges the food entirely.
a)
pan frying
b)
stir frying
c)
deep frying
d)
sauteing
21.
Overcooking food can destroy nutrients in food
a)
true
b)
false
22.
cooking food in enough hot fat to cover 1/2 way up the product
a)
pan frying
b)
deep frying
c)
poaching
d)
simmering
23.
What are the dish towels used for?
a)
Washing the counters
b)
Drying the counters
c)
Drying your hands
d)
Drying the dishes
24.
What's that?
a)
a bowl
b)
a glass
c)
a plate
25.
It's....
a)
a bowl
b)
a glass
c)
a whisk
26.
What 's this?
a)
cinnamon
b)
cinema
c)
salt
27.
Appliance for cleaning dishes.
a)
refrigerator
b)
freezer
c)
dishwasher
d)
stove
28.
You bake cakes or roast meat in it.
a)
cooker
b)
oven
c)
microwave
d)
countertops
29.
Clear the ...... and prepare salad on it.
a)
cooker
b)
oven
c)
freezer
d)
countertop
30.
What's his job?
a)
dishwasher
b)
fry cook
c)
baker
d)
chef
31.
Who is she?
a)
baker
b)
chef de cuisine
c)
vegetable cook
d)
fry cook
32.
He's the boss in the kitchen.
a)
chef de cuisine
b)
sous chef
c)
pastry chef
d)
first cook
33.
What's his position?
a)
first cook
b)
fry cook
c)
sous chef
d)
chef de cuisine
34.
It's a .......
a)
grater
b)
cutting board
c)
whisk
d)
tongs
35.
It's a .......
a)
spatula
b)
spoon
c)
ladle
d)
colander
36.
It must be a .....
a)
tongs
b)
grater
c)
ladle
d)
scoop
37.
You see .......
a)
colander
b)
tongs
c)
spatula
d)
grater
38.
Use a .......
a)
spoon
b)
spatula
c)
ladle
d)
whisk
39.
It's a ...........
a)
scoop
b)
measuring cup
c)
measuring spoons
d)
tongs
40.
You can see a ..........
a)
spatula
b)
colander
c)
measuring spoons
d)
measuring cup
41.
They are ....
a)
measuring spoons
b)
cutting boards
c)
colanders
d)
graters
42.
What does it mean to make thin straight cuts in the surface of a food?
a)
cube
b)
pare
c)
score
d)
sear
43.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
44.
What does it mean to sprinkle with flour and then remove the excess?
a)
flour
b)
brown
c)
dust
d)
blend
45.
What does it mean to pour off excess liquid?
a)
rehydrate
b)
brush
c)
drain
d)
reconstitute
Reset
