WorksheetsVegetable Preparation
Total questions: 25
Worksheet time: 19mins
Which part?
Stem
Leaf
Fruit
Root
Which part?
Fruit
Root
Stem
Leaf
Which part?
Root
Tuber
Fruit
Stem
Which part?
Fruit
Stem
Leaf
Root
Which part?
Leaf
Flower
Root
Tuber
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
What is BOILING?
To quickly cook food directly under a heat source.
Food cooked in fat
To cook food in water that has reached its highest possible temperature of 212°F.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
What is BROILING?
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is completely covered in oil or fat to be cooked
To cook food in water that has reached its highest possible temperature of 212°F.
To quickly cook food directly under a heat source.
What is GRILLING?
Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.
Cooking food by hot air in an oven.
To quickly cook food directly under a heat source.
Foods cooked by vapors from boiling water.
What is ROASTING?
Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in fat
What is SAUTEING?
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Food is completely covered in oil or fat to be cooked
Cooking food quickly in a hot pan with little fat.
What is STEAMING?
Foods cooked by vapors from boiling water.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Steaming is which type of cooking method?
dry heat method
moist heat method
combination method
What is the dry heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is the moist heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
Cook vegetables in small amount of liquid as possible
TRUE
FALSE
Cook vegetables in the longest amount of time possible
TRUE
FALSE
If vegetables must be peeled, make sure that it is peeled cleanly as possible
TRUE
FALSE
Make sure that pieces are uniformly cut to allow even cooking
TRUE
FALSE
Adding too much salt can make the vegetables tastier.
TRUE
FALSE
An indication of an overcooked vegetable is its bright green color
TRUE
FALSE
Adding baking soda to boiled vegetables destroys its vitamins
TRUE
FALSE
Canned vegetables only needed to be reheated
TRUE
FALSE
An overcooked vegetable develops a strong flavor
TRUE
FALSE
Cover the boiled vegetable with its lid to make the cooking process faster
TRUE
FALSE
