WorksheetsCooking 1 Test #2-
Total questions: 52
Worksheet time: 26mins
Two basic types of heat used in cooking
dry
semi-dry
moist
fry
Kiwi, banana, mango are members of this category of fruit
tropical
melon
drupe
pome
Place fruit here to slow down the softening of fruit
by a window
in a drawer
in a refrigerator
in a dry sstove
what are the top two vitamins found in fruit?
Vitamin A
Vitamin B
Vitamin C
Vitamin D
Store UN-RIPENED fruit here to best ripen them sooner
in a paper bag
in a refrigerator
by a window
in a glass bowl.
Which knife would you use to cut a small piece of food such as a grape?
Chef Knife
paring kniffe
serrated knife
peeler
Which knife is curved/sloped to allow for pivoting when mincing
serrated knife
paring knife
utility knife
Chef's knife
Which knife has a wavey edge used to cut bread and cake ?
Chef's knife
paring knife
serrated knife
utility knife
Which term means to remove the center of a food?
peel
pare
slice
core
Term to cut food into wide flat pieces crosswise or lengthwise
peel
pare
slice
dice
When making a white sauce use this type of pan
skillet
saucepan
wok
double boiler
Adding flour to melted fat is the first step to making a white sauce and referred to as a....
paste
mess
roux
mirepoix
Adding flour directly to hot gravy or white sauce will cause
smooth translucent appearance
lumps in the product
smooth opaque appearance
no change to the product
An edible enhancement to a food tray is called a...
decoration
garnish
flower
fruit pizza
When making a white sauce what two utensils can you use to stir
whisk
wooden spoon
spatula
slotted spoon
Which food processor disk would you use for cutting cheese into small pieces
slicer
chopper
S - Blade
grater/shredder
The blade in a food processor used to cut onions into small pieces (choose two
Shredder/grater
slicer
S-Blade/Chopping blade
zester
This category of fruit has a single seed . Examples are peaches, apricots and nectarines
melon
citrus
drupe
pome
This category of fruit has a several seeds in the middle. Apples and Pears are an example of this category
drupe
pome
tropical
berry
This category of fruit is considered fragile and grows in multiple groupings.
Berries
pomes
citrus
melons
Fruit category with many seeds and high water content.
berries
melons
drupes
citrus
What two cooking methods combined are called stir fry (choose two)
saute
steam
deep fat fry
poach
Cooking method that entails searing meat, adding a small amount of liquid and simmering covered?
broil
braise
pan-fry
saute
What cooking method entails browning meat, covering with liquid and simmering covered?
saute
stew
simmer
pan broiling
What cooking method entails cooking in liquid below the boiling point?
stew
simmer
saute
sear
What cooking method entails cooking in a small amount of fat?
saute
sear
simmer
stew
What cooking method completely submerges food in fat?
deep fat fry
pan fry
saute
pan broiling
What cooking method exposes food to hot dry air? (choose two)
baking
roasting
searing
braising
What is the boiling point of water?
100 degrees F
200 degrees F
110-120 degrees F
212 degrees F
What happens to the temperature of the water when food is added to it?
increases
decreases
stays the same
boils
What cooking method entails cooking food an an un-greased skillet, removing the fat that accumulates during cooking?
Broil
Boil
Pan Broil
Pan Fry
What cooking method cooks meat in a small amount of fat without a cover.
deep fat fry
pan broil
pan fry
roasting
What cooking method elevates the food above the boiling water?
pan boil
poaching
boiling
steaming
Which pan has a top with holes to drain fat and a bottom to catch the fat?
sauce pan
broiler pan
wok
cake pan
What is the term for cutting into small uneven pieces
dice
slice
chop
battonet
what is the term to cut food into evenly shaped foods 1/2" on each side?
mince
chop
medium dice
battonet
What is the cutting term to cut evenly shaped pieces 1/4" on each side?
small dice
mince
chop
battonet
Roast, bake , pan fry, deep fat fry and grill are all examples of
moist heat cooking methods
dry heat cooking methods
Combination cooking methods.
Add flour to this first, when making a white sauce
potatoes
milk
fat
salt
Proportions of flour and fat in a standard roux is
1:1
1:2
1:4
1:8
When making a white sauce , add the liquid
quickly
slowly
all at once
Which foods will thicken white sauces (click all that apply)
flour
corn
butter
potatoes
What effect does heat have on a white sauce
thinks it out
thickens it up
coagulates it
REVIEW; tsp in a Tbsp
1
2
3
4
REVIEW; How many Tablespoons in a cup?
4
8
12
16
REVIEW; How many liquid ounces in a cup?
4
8
12
16
REVIEW; How many ounces in a pound?
4
8
12
16
REVIEW; How can you measure 2/3 c.?
1/2 + 1/3
1/3 + 1/3
1/2 + 1/4
1/4+ 1/3
REVIEW: How would you measure 3/4 tsp.? (choose two)
1/4 tsp + 1/2 tsp.
1 tsp + 1/2 tsp
1/4 tsp + 1/4 tsp + 1/4 tsp
1/2 tsp + 1 Tbsp.
REVIEW; How do you measure 1/2 Tablespoon with the measuring spoons we have in our lab?
1/2 tsp + 1/4 tsp.
1 tsp. + 1/4 tsp.
1 tsp. + 1/2 tsp.
1 Tbsp+ 1/2 tsp.
Squired carrot sticks would be an example of what cut?
dice
mince
chop
battonet
The formation of gel is called...
slime
white sauce
roux
gelatinization
