WorksheetsCooking Terminology
Total questions: 25
Worksheet time: 14mins
Name
Class
Date
1.
What does it mean to decorate a food?
a)
beat
b)
brown
c)
rehydrate
d)
garnish
2.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
3.
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
4.
What does it mean to pour off excess liquid?
a)
rehydrate
b)
brush
c)
drain
d)
reconstitute
5.
To cut or chop food into very small pieces - usually onion or garlic.
a)
Dice
b)
Julienne
c)
Slice
d)
Mince
6.
To cook in a small amount of fat.
a)
Fry
b)
Simmer
c)
Saute
d)
Boil
7.
To mix ingredients by gently turning one part over another with a spatula.
a)
Cut in
b)
Fold in
c)
Stir in
d)
Cream in
8.
The abbreviation for tablespoon is
a)
t
b)
tsp
c)
tbls
d)
tbsp
9.
The abbreviation for teaspoon is
a)
ts
b)
tsp
c)
teas.
d)
tspn
10.
Boil?
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"
11.
a)
Boil
b)
Saute`
c)
Broil
d)
Cream
12.
a)
Grate
b)
Chop
c)
Dice
d)
Peel
13.
a)
Chop
b)
Grate
c)
Peel
d)
Mince
14.
a)
Grate
b)
Mince
c)
Chop
d)
Slice
15.
The purpose of zesting citrus fruits is to provide flavor from the colored skin and...
a)
to use up all of the white pith.
b)
to add color for garnish.
c)
to make the citrus fruit taste better.
16.
The steps to properly measure liquid ingredients include...
a)
Use a measuring cup and view at eye level
b)
Use a liquid measuring cup
cup and view at eye level
cup and view at eye level
c)
Use a liquid measuring cup at eye level and on a flat surface
d)
Use a liquid measuring cup and place on a flat surface
17.
What is the name of this utensil that measures small amounts of ingredients?
a)
Measuring cup
b)
teaspoon
c)
tablespoon
d)
measuring spoons
18.
When preparing food in a kitchen lab, what should you do if there is not a task for you to do at the moment?
a)
See if you can help another member
b)
Read over the lab
c)
Do your homework
d)
Wait for other lab partners to finish up
19.
I need to remove unwanted liquids from solid foods such for a can of corn. What is the best tool to use in this case? If I am draining cooked spaghetti, which is the best utensil to use?
a)
Sifter, colander
b)
Drainer, colander
c)
Strainer, colander
d)
Sifter, strainer
20.
Remove excess liquid by using a colander
a)
grease
b)
drain
c)
brush
d)
grease
21.
Addition of salt, pepper, herbs or spices to add flavor to a food
a)
season
b)
drain
c)
brush
d)
coat
22.
Tells you how to make the recipe. Written in the same order as the ingredients to make them easy to follow.
a)
Title
b)
Ingredients
c)
Directions
d)
Picture
23.
Tells you what food items are used to make the recipe. Also includes measurements.
a)
Title
b)
Ingredients
c)
Directions
d)
Picture
24.
Can help give you a better idea of what a food item will/should look like once it is finished and served.
a)
Title
b)
Ingredients
c)
Directions
d)
Picture
25.
Tell you how much of a food item is used in the recipe.
a)
Measurements
b)
Ingredients
c)
Directions
100 %
