Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Cooking 1 Test #2-

Total questions: 52

Worksheet time: 26mins

Name
Class
Date
1.

Two basic types of heat used in cooking

a)

dry

b)

semi-dry

c)

moist

d)

fry

2.

Kiwi, banana, mango are members of this category of fruit

a)

tropical

b)

melon

c)

drupe

d)

pome

3.

Place fruit here to slow down the softening of fruit

a)

by a window

b)

in a drawer

c)

in a refrigerator

d)

in a dry sstove

4.

what are the top two vitamins found in fruit?

a)

Vitamin A

b)

Vitamin B

c)

Vitamin C

d)

Vitamin D

5.

Store UN-RIPENED fruit here to best ripen them sooner

a)

in a paper bag

b)

in a refrigerator

c)

by a window

d)

in a glass bowl.

6.

Which knife would you use to cut a small piece of food such as a grape?

a)

Chef Knife

b)

paring kniffe

c)

serrated knife

d)

peeler

7.

Which knife is curved/sloped to allow for pivoting when mincing

a)

serrated knife

b)

paring knife

c)

utility knife

d)

Chef's knife

8.

Which knife has a wavey edge used to cut bread and cake ?

a)

Chef's knife

b)

paring knife

c)

serrated knife

d)

utility knife

9.

Which term means to remove the center of a food?

a)

peel

b)

pare

c)

slice

d)

core

10.

Term to cut food into wide flat pieces crosswise or lengthwise

a)

peel

b)

pare

c)

slice

d)

dice

11.

When making a white sauce use this type of pan

a)

skillet

b)

saucepan

c)

wok

d)

double boiler

12.

Adding flour to melted fat is the first step to making a white sauce and referred to as a....

a)

paste

b)

mess

c)

roux

d)

mirepoix

13.

Adding flour directly to hot gravy or white sauce will cause

a)

smooth translucent appearance

b)

lumps in the product

c)

smooth opaque appearance

d)

no change to the product

14.

An edible enhancement to a food tray is called a...

a)

decoration

b)

garnish

c)

flower

d)

fruit pizza

15.

When making a white sauce what two utensils can you use to stir

a)

whisk

b)

wooden spoon

c)

spatula

d)

slotted spoon

16.

Which food processor disk would you use for cutting cheese into small pieces

a)

slicer

b)

chopper

c)

S - Blade

d)

grater/shredder

17.

The blade in a food processor used to cut onions into small pieces (choose two

a)

Shredder/grater

b)

slicer

c)

S-Blade/Chopping blade

d)

zester

18.

This category of fruit has a single seed . Examples are peaches, apricots and nectarines

a)

melon

b)

citrus

c)

drupe

d)

pome

19.

This category of fruit has a several seeds in the middle. Apples and Pears are an example of this category

a)

drupe

b)

pome

c)

tropical

d)

berry

20.

This category of fruit is considered fragile and grows in multiple groupings.

a)

Berries

b)

pomes

c)

citrus

d)

melons

21.

Fruit category with many seeds and high water content.

a)

berries

b)

melons

c)

drupes

d)

citrus

22.

What two cooking methods combined are called stir fry (choose two)

a)

saute

b)

steam

c)

deep fat fry

d)

poach

23.

Cooking method that entails searing meat, adding a small amount of liquid and simmering covered?

a)

broil

b)

braise

c)

pan-fry

d)

saute

24.

What cooking method entails browning meat, covering with liquid and simmering covered?

a)

saute

b)

stew

c)

simmer

d)

pan broiling

25.

What cooking method entails cooking in liquid below the boiling point?

a)

stew

b)

simmer

c)

saute

d)

sear

26.

What cooking method entails cooking in a small amount of fat?

a)

saute

b)

sear

c)

simmer

d)

stew

27.

What cooking method completely submerges food in fat?

a)

deep fat fry

b)

pan fry

c)

saute

d)

pan broiling

28.

What cooking method exposes food to hot dry air? (choose two)

a)

baking

b)

roasting

c)

searing

d)

braising

29.

What is the boiling point of water?

a)

100 degrees F

b)

200 degrees F

c)

110-120 degrees F

d)

212 degrees F

30.

What happens to the temperature of the water when food is added to it?

a)

increases

b)

decreases

c)

stays the same

d)

boils

31.

What cooking method entails cooking food an an un-greased skillet, removing the fat that accumulates during cooking?

a)

Broil

b)

Boil

c)

Pan Broil

d)

Pan Fry

32.

What cooking method cooks meat in a small amount of fat without a cover.

a)

deep fat fry

b)

pan broil

c)

pan fry

d)

roasting

33.

What cooking method elevates the food above the boiling water?

a)

pan boil

b)

poaching

c)

boiling

d)

steaming

34.

Which pan has a top with holes to drain fat and a bottom to catch the fat?

a)

sauce pan

b)

broiler pan

c)

wok

d)

cake pan

35.

What is the term for cutting into small uneven pieces

a)

dice

b)

slice

c)

chop

d)

battonet

36.

what is the term to cut food into evenly shaped foods 1/2" on each side?

a)

mince

b)

chop

c)

medium dice

d)

battonet

37.

What is the cutting term to cut evenly shaped pieces 1/4" on each side?

a)

small dice

b)

mince

c)

chop

d)

battonet

38.

Roast, bake , pan fry, deep fat fry and grill are all examples of

a)

moist heat cooking methods

b)

dry heat cooking methods

c)

Combination cooking methods.

39.

Add flour to this first, when making a white sauce

a)

potatoes

b)

milk

c)

fat

d)

salt

40.

Proportions of flour and fat in a standard roux is

a)

1:1

b)

1:2

c)

1:4

d)

1:8

41.

When making a white sauce , add the liquid

a)

quickly

b)

slowly

c)

all at once

42.

Which foods will thicken white sauces (click all that apply)

a)

flour

b)

corn

c)

butter

d)

potatoes

43.

What effect does heat have on a white sauce

a)

thinks it out

b)

thickens it up

c)

coagulates it

44.

REVIEW; tsp in a Tbsp

a)

1

b)

2

c)

3

d)

4

45.

REVIEW; How many Tablespoons in a cup?

a)

4

b)

8

c)

12

d)

16

46.

REVIEW; How many liquid ounces in a cup?

a)

4

b)

8

c)

12

d)

16

47.

REVIEW; How many ounces in a pound?

a)

4

b)

8

c)

12

d)

16

48.

REVIEW; How can you measure 2/3 c.?

a)

1/2 + 1/3

b)

1/3 + 1/3

c)

1/2 + 1/4

d)

1/4+ 1/3

49.

REVIEW: How would you measure 3/4 tsp.? (choose two)

a)

1/4 tsp + 1/2 tsp.

b)

1 tsp + 1/2 tsp

c)

1/4 tsp + 1/4 tsp + 1/4 tsp

d)

1/2 tsp + 1 Tbsp.

50.

REVIEW; How do you measure 1/2 Tablespoon with the measuring spoons we have in our lab?

a)

1/2 tsp + 1/4 tsp.

b)

1 tsp. + 1/4 tsp.

c)

1 tsp. + 1/2 tsp.

d)

1 Tbsp+ 1/2 tsp.

51.

Squired carrot sticks would be an example of what cut?

a)

dice

b)

mince

c)

chop

d)

battonet

52.

The formation of gel is called...

a)

slime

b)

white sauce

c)

roux

d)

gelatinization