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Worksheets

Food Preparation Terms

Total questions: 50

Worksheet time: 18mins

Name
Class
Date
1.

This picture refers to what action?

a)

Fry

b)

Beat

c)

Chop

d)

Bake

2.

This picture refers to what action?

a)

Break

b)

Beat

c)

Boil

d)

Bake

3.

This picture refers to what action?

a)

Chop

b)

Peel

c)

Boil

d)

Slice

4.

This picture refers to what action?

a)

Break

b)

Broil

c)

Boil

d)

Slice

5.

This picture refers to what action?

a)

Steam

b)

Beat

c)

Simmer

d)

Chop

6.

This picture refers to what action?

a)

Fry

b)

Saute

c)

Pour

d)

Bake

7.

This picture refers to what action?

a)

Fry

b)

Saute

c)

Grill

d)

Grate

8.

This picture refers to what action?

a)

Peel

b)

Pour

c)

Grill

d)

Grate

9.

This picture refers to what action?

a)

Peel

b)

Pour

c)

Simmer

d)

Grate

10.

This picture refers to what action?

a)

Peel

b)

Stir

c)

Simmer

d)

Saute

11.

This picture refers to what action?

a)

Slice

b)

Stir

c)

Simmer

d)

Grate

12.

This picture refers to what action?

a)

Fry

b)

Saute

c)

Grill

d)

Slice

13.

This picture refers to what action?

a)

Slice

b)

Stir

c)

Broil

d)

Saute

14.

This picture refers to what action?

a)

Slice

b)

Stir

c)

Simmer

d)

Chop

15.

This picture refers to what action?

a)

Slice

b)

Stir

c)

Broil

d)

Grate

16.

Which of the following food preparation refers to cutting into evenly shaped pieces about 1/2 inches on each side.

a)

mince

b)

dice

c)

cube

d)

shread

17.

It refers to food preparation which mean to cut or tear into long thin pieces.

a)

grate

b)

thin

c)

mince

d)

chifonnade

18.

A food prepartion which mean to beat together ingredients until soft, creamy and smooth

a)

cream

b)

whip

c)

blend

d)

marinate

19.

It mean  to combine two mixtures by gently cutting down trhough the mixture, across the bottom and bringing the utensil back up to the surface along with some of the mixture from the bottom

a)

Fold

b)

Stir

c)

Baste

d)

Cool

20.

Food preparation terms for decorating a finished dish.

a)

FLAKES

b)

COOL

c)

GARNISH

d)

BLANCH

21.

Which of the following refers to thoroughly mix ingredients by stirring rapidly in a circular or over and over motion

a)

STIR

b)

POUR

c)

BLEND

d)

SLICE

22.

Which of the following is an refers to grinding or mashing of food until it is completely smooth and semi-liquid

a)

PUREE

b)

JUICE

c)

POUR

d)

KNEAD

23.

It means to make a small shallow cuts on the surce of a food

a)

SCORE

b)

SIFT

c)

WHIP

d)

SEASON

24.

It refers to beating food with a whisk or mixer to incorporate air and increase volume

a)

WHIP

b)

BEAT

c)

SCORE

d)

FOLD

25.

A food preparation which means to soak food in an acid oil seasoned liquid mixture. Foods should be covered and refrigerated  during the process.

a)

BLEND

b)

BLANCH

c)

SEASON

d)

MARINATE

26.

Choose the correct word.

a)

add

b)

boil

c)

grate

d)

stir

27.

Choose the correct word.

a)

add

b)

bake

c)

mix

d)

fry

28.

Choose the correct word.

a)

bake

b)

peel

c)

boil

d)

chop

29.

Choose the correct word.

a)

chop

b)

fry

c)

peel

d)

slice

30.

Choose the correct word.

a)

add

b)

chop

c)

grate

d)

slice

31.

You need this to make a cake.

a)
b)
c)
d)
32.

You need this to chop, peel or slice onions.

a)
b)
c)
d)
33.

This picture refers to what action?

a)

Fry

b)

Beat

c)

Chop

d)

Bake

34.

This picture refers to what action?

a)

Break

b)

Beat

c)

Boil

d)

Bake

35.

This picture refers to what action?

a)

Steam

b)

Beat

c)

Simmer

d)

Chop

36.

This picture refers to what action?

a)

Fry

b)

Saute

c)

Pour

d)

Bake

37.

This picture refers to what action?

a)

Fry

b)

Saute

c)

Grill

d)

Grate

38.

This picture refers to what action?

a)

Peel

b)

Pour

c)

Simmer

d)

Grate

39.

This picture refers to what action?

a)

Peel

b)

Stir

c)

Simmer

d)

Saute

40.

This picture refers to what action?

a)

Fry

b)

Saute

c)

Grill

d)

Slice

41.

This picture refers to what action?

a)

Slice

b)

Stir

c)

Broil

d)

Grate

42.

A food preparation which means to soak food in an acid oil seasoned liquid mixture. Foods should be covered and refrigerated  during the process.

a)

BLEND

b)

BLANCH

c)

SEASON

d)

MARINATE

43.

Which of the following is an refers to grinding or mashing of food until it is completely smooth and semi-liquid

a)

PUREE

b)

JUICE

c)

POUR

d)

KNEAD

44.

It mean  to combine two mixtures by gently cutting down trhough the mixture, across the bottom and bringing the utensil back up to the surface along with some of the mixture from the bottom

a)

Fold

b)

Stir

c)

Baste

d)

Cool

45.

Cooking prepared foods in liquid water (merebus) called

a)

Braising

b)

Boiling

c)

Frying

d)

Steaming

46.

long and slow cooking method where food is cut into pieces and mostly cooked protein food without covered pan

a)

Stewing

b)

Frying

c)

Poaching

d)

Steaming

47.

method of cooking which using small fire in a covered pan until the food will be cooked or brown

a)

Frying

b)

Baking

c)

Braising

d)

Boiling

48.

cooking prepared foods by steam (moist heat) under varying degrees of pressure

a)

Steaming

b)

Deep Frying

c)

Poaching

d)

Boiling

49.

Cooking food by dry heat in an oven for example bread

a)

Frying

b)

Microwaving

c)

Grilling

d)

Baking

50.

Fast method of cooking by radiant heat (also called broiling) such as gas, electricity and wooden.

a)

Grilling

b)

Frying

c)

Microwaving

d)

Poaching