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WorksheetsBasic Food Preparation Terms and Techniques
Total questions: 20
Worksheet time: 22mins
sauteing
simmering
boiling
pan-frying
What does it mean to beat ingredients very rapidly to incorporate air into the batter while stirring into a light and fluffy texture? (a)
Which of the following describes a ladle?
a tool with a tube connected to a rubber bulb
a tool designed to open cans, jars, and bottles
a deep spoon with large teeth around the edges
a deep spoon with a long handle that holds and serves liquids
To cut food into small irregular pieces. (a)
A decoration on food, such as a sprig of parsley or green onions
season
garnish
drain
grease
What does it mean to combine mixtures by gently cutting down through the mixture and turning over near the surface using a rubber spatula?
fold in
whip
cut in
beat
Pour liquid over a food as it cooks, using a baster or spoon.
Brush
Baste
Flour
Dot
What does it mean to combine all ingredients until smooth? (a)
To set an oven to the desired cooking temperature in advance of using it, so that it has time to reach that temperature before putting the food in to be cooked.
Preheat
Bake
Cook
Broil
To spread a thin layer of butter or oil on a pan to prevent food from sticking to the pan.
Cream
Grease
Broil
Bake
To stir or mix an ingredient in over and over motion until smooth is to ....
Sift
Fold
Knead
Beat
To cut food as small as possible into very fine pieces. (a)
To remove lumps and add air to an ingredient by shaking it through a mesh screen.
Sift
Whisk
Puree
Whip
What does it mean to cut a very thin layer of peel from fruits and vegetables?
peel
pare
strip
de-skin
To shred food by rubbing it against a grater so that it results in very fine particles
grate
shred
slice
mince
