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Food prep tools and terms

Total questions: 23

Worksheet time: 30mins

Name
Class
Date
1.
Foods that are breaded or coated are usually
a)
grilled
b)
baked
c)
fried
2.
The 2 main reasons for marinating meat are
a)
precook the meat
b)
to thicken the marinade
c)
to add flavor and tenderize meat
d)
to reduce the marinade
3.
Basting food is required to
a)
marinate it
b)
add flavor and moisture
c)
cool it down
4.
Too cook food in a pan using vapor produced by boiling liquid is to:
a)
steam
b)
boil
c)
saute
5.

It is used in cutting and

choppping food.

a)

Plate

b)

Spoon

c)

Scissor

d)

Chopping Board

6.

It is used to drain

and strain food.

a)

Colander

b)

Strainer

c)

Bowl

d)

Metal Rover

7.

These are used to

rotate, flip, or pick

food.

a)

Spoon

b)

Knives

c)

Stove

d)

Food Tongs

8.

Which of the following is used for cutting bread?

a)
b)
c)
d)
9.
which of the following may be used to incorporate air into the batter while stirring?
a)
slotted spoon
b)
whisk
c)
wooden spoon
d)
rubber spatula
10.
which of the following describes a ladle?
a)
a tool with a tube connected to a rubber bulb
b)
a tool designed to open cans, jars, and bottles
c)
a deep spoon with large teeth around the edges
d)
a deep spoon with a long handle that holds and serves liquids
11.
which of the following is used to moisten foods and consists of a tube with a huge bulb on top?
a)
pasta spoon
b)
slotted spoon
c)
pastry brush
d)
turkey baster
12.
a)

mince

b)

dice

c)

slice

d)

pare

13.
a)

mix

b)

dredge

c)

flake

d)

marinate

14.

Name this food preparation technique in the picture provided.

a)

kneading

b)

rolling

c)

glazing

d)

stirring

15.

Name this food preparation technique in the picture provided.

a)

double boiling

b)

dredging

c)

peeling

d)

chopping

16.

Before preparing food you should:

a)

Wash your hands and scrub your nails clean.

b)

Ensure cuts and sores are covered with waterproof dressing.

c)

Never cough or sneeze over food.

d)

All of the above.

17.

To cut into pieces of no specified shapes.

(a)  

18.

Name this food preparation technique in the picture provided.

a)

measuring liquids

b)

sifting

c)

leveling

d)

cutting in

19.

Name this food preparation technique in the picture provided.

a)

sauteing

b)

grating

c)

rolling

d)

whisking

20.

Used to measure small amounts of an ingredient, either liquid or dry, when cooking.

a)

Measuring Cups

b)

Graduated Cylinder

c)

Measuring Spoons

d)

Kitchen Scale

21.

What tool would be use to measure ingredients like water and milk?

a)
b)
c)
d)
22.

Mix by tumbling

a)

Kneed

b)

Preheat

c)

Toss

d)

Whip

23.

Why do you need to preheat the oven?

a)

so that your dish bakes for the correct time at the correct temperature

b)

false

c)

to make the mixture airy

d)

cooking in fat

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