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Worksheets

COOKING

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

Which one is the whisk?

a)
b)
c)
2.

What is the name of this tool?

a)

Table

b)

Chopping board

c)

cut board

3.

What is the name of this tool?

a)

Cup

b)

Jar

c)

Measuring cup

d)

Teapot

4.

Which one is the spoon?

a)
b)
c)
d)
5.

This tool is used to measure cups of the dry ingridients.

a)
b)
c)
6.

My Mom cook the pancakes on the _____________________.

a)

Frying pan

b)

Cooker

c)

Pot

d)

Casserole

7.

My sister gave a ___________________ for my birthday.

a)

Pot

b)

Jar

c)

Teapot

d)

Cup

8.

What is the name of this tool?

a)

Mixer

b)

Blender

c)

Electric juicer

d)

Food processor

9.

What is the name of this tool and what does it do?

a)

Blender: Extract juice

b)

Blender: Blend food

c)

Electric juicer: Extract juice

10.

My father use the ___________ to serve the soup.

a)

Spoon

b)

Mesh skimmer

c)

Wooden spoon

d)

Ladle

11.

Today is my niece´s birthday and we forgot to bring the ________________ to cut the cake.

a)

Knife

b)

Cake slicer

c)

Spatula

d)

Fork

12.

It is used to put the food when we eat.

a)

Cup

b)

Pan

c)

Plate

d)

Bowl

13.

My sister forgot to wear a_________________ and she dirty her blouse.

a)

Towel

b)

Apron

c)

Sweater

14.

This tool is used to roll out the dough.

a)

Mixer

b)

Whisk

c)

Rolling pin

15.

My father used the measuring cup for the milk.

a)
b)
c)
16.

My mother forgot to preheat the ________________.

a)

Stove

b)

Toaster

c)

Microwave

d)

Oven

17.

What is the name of this tool?

a)

Spicers

b)

Spice Containers

c)

Salt and pepper containers

18.

Which one is the whisk?

a)
b)
c)
19.

Which one is the whisk?

a)
b)
c)
20.

Which of these cut were food ingredients is finely divided into uniform usually for onions and garlic?

a)

chop

b)

mince

c)

paysanne

d)

brunnoise

21.

What cutting technique that makes a diagonal cut by rolling the long cylindrical vegetables?

a)

bias cut

b)

rondelle cut

c)

oblique cut

d)

chop

22.

How is julienne cut prepared?

a)

By long thin strips

b)

short rectangular cuts

c)

long uneven cuts

d)

none of the above

23.

Why is vegetable cutting important in preparing dishes?

a)

to have a uniform shapes and sizes of vegetables

b)

to enhance the appearance and taste of the dish

c)

to ensure proper cooking process

d)

All of the above

24.

Which of these cut were food ingredients is finely divided into uniform usually for onions and garlic?

a)

chop

b)

mince

c)

paysanne

d)

brunnoise

25.

It is also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents.

a)

Dredger

b)

Sifter

c)

Spatula

d)

Colander