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WorksheetsCulinary Terms
Total questions: 10
Worksheet time: 6mins
To cut or chop food into very tiny pieces
Dice
Chop
Mince
Shred
What is the proper name for seasoned liquid
Roux
Marinade
Marinate
Sauce
To cook quickly in high heat to brown the outside of mean
Sear
Sauté
Render
Simmer
Cutting terms
Blend
Core
Mince
Chop
What is basting?
To pour water over the meat while it is cooking
To pour fat or juices over meat when it is done cooking to keep it moist
To pour fat or juices over meat while it is cooking to keep it moist
None of these
True or False: The boiling point is 212° F/ 100° C
True
False
What is the origin for Mise en place
English
Spanish
French
Neither of these
Which is not a mixing method?
Baste
Blend
Fold
Simmer
True or False: Steam is cooking food in boiling water
True
False
True or False: Simmer is to leave on low heat so that the food is very hot but not boiling
True
False
