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New England and Cooking Terms

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Which states are located in New England? Check all that apply.

a)

Maine

b)

Georgia

c)

Rhode Island

d)

Ohio

e)

New Hampshire

2.

Which states are located in New England? Check all that apply.

a)

Florida

b)

Indiana

c)

Vermont

d)

Connecticut

e)

Massachusetts

3.

True/False: Maple syrup is a big part of New England culture and cuisine?

a)

True

b)

False

4.

Which of the following is a popular local dish found only in New England?

a)

"Hot Dish"

b)

Clam Chowder

c)

Sushi

d)

Peach Cobbler

5.

What major city is home to baked beans, the Red Sox, and famous for a historical "Tea Party?"

a)

New York

b)

Philadelphia

c)

Boston

d)

Chicago

6.

What are some examples of popular seafood that people eat in the New England area? Check all that apply. (Hint: 3 need to be checked)

a)

Lobster (Lobster Rolls)

b)

Clams (Clam Chowdah)

c)

Crabby Patty (Sponge Bob)

d)

Crab Cakes

e)

Alaskan Salmon

7.

What THREE dishes are popular in the New England region?

a)

Brisket

b)

New England Boiled Dinner

c)

Clam Chowder

d)

Enchiladas

e)

Johnnycakes

8.

What two groups of people settled in New England

a)

Native American and Scottish

b)

Native American and British

c)

British and Scottish

d)

Scottish and Italian

9.

One-pot dishes, dishes where all ingredients cook in one pot, are popular in which region?

a)

Pacific

b)

Southeast

c)

Southwest

d)

New England

10.

To cook food using dry heat, usually in an oven.

a)

Broil

b)

Simmer

c)

Boil

d)

Bake

11.

To spread a thin layer of butter or oil on a pan to prevent food from sticking to the pan.

a)

Cream

b)

Grease

c)

Broil

d)

Bake

12.

To cook food in a small amount of fat over medium high heat. The word comes from the French term meaning "to jump."

a)

Broil

b)

Saute

c)

Al dente

d)

Baste

13.

To heat a liquid until large bubbles form at the bottom of the pot and then vigorously rise to continually break the surface.

a)

Simmer

b)

Broil

c)

Boil

d)

Combine

14.

To heat a liquid until small bubbles rise from the bottom of the pot and occasionally break the surface. (HINT: We did this with the potato soup)

a)

Simmer

b)

Broil

c)

Boil

d)

Bake

15.

To cut food as small as possible into very fine pieces. (HINT: We did this with the garlic)

a)

Mince

b)

Chop

c)

Pare

d)

Slice

16.

When using the muffin method, your fat ingredient should be what before mixing?

a)

Cold

b)

Liquid or melted

c)

Frozen

d)

Browned

17.

When filling your muffin sheet, or baking cups, how full should you make them in order to allow room for expansion during cooking?

a)

1/2

b)

1/4

c)

2/3

d)

1/3

18.

What is to "fold"?

(HINT: We did this with our muffins to mix wet and dry ingredients)

a)
Gently lift ingredients from the bottom to the top.
b)
Stir all ingredients quickly
c)
Beat the ingredients
d)
Whip the ingredients
19.

What does roux do to a sauce?

(HINT: We did this with our potato soup)

a)

Makes it thicker

b)

Makes it thinner

c)

Makes it greasy

d)

Makes it good

20.

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.

a)

Preheat

b)

Bake

c)

Cook

d)

Broil