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common cooking terms

Total questions: 121

Worksheet time: 1hrs 2mins

Name
Class
Date
1.

French term meaning ‘to put in place’

(a)  

2.

Cook in a liquid at low heat (low boil) until bubbles appear on the surface.

(a)  

3.

Saute

a)
b)
c)
4.
a)

drain

b)

sift

c)

grate

5.

To cook food without putting it directly in water, use steam (usually done with a steamer)

(a)  

6.

Cook until the surface of the meal browns or darkens over medium or high heat.

(a)  

7.

To crisply tenderize little portions of food quickly over high heat while continually swirling the meal (usually done with a wok)

(a)  

8.

A culinary technique that involves momentarily immersing food, usually vegetables, in boiling water or fat to soften, loosen, or preserve its color.

(a)  

9.

KNEAD

a)
b)
c)
d)
10.

to chop or dice into very little pieces

(a)  

11.

To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking

(a)  

12.

Julienne

a)
b)
c)
13.

BEAT

a)
b)
c)
d)
14.

a)

slice

b)

chop

c)

chiffonade

15.

To swiftly cook in a small amount of oil, butter, or margarine

(a)  

16.

This is a cutting style

a)

bain-marie

b)

consommé

c)

confit

d)

julienne

17.
a)

mince

b)

dice

c)

cube

18.

To press, fold, and stretch dough until it is smooth and homogeneous, typically using the heels of one's palms.

(a)  

19.

To combine components using a spoon, fork, whisk, or mixer in a quick, circular motion

(a)  

20.

Cooking in the oven

(a)  

21.

To cook liquid at boiling temperature

a)

boil

b)

bake

c)

simmer

d)

saute

22.

To cut into 1/4 inch cubes

a)

dice

b)

mince

c)

slice

d)

chop

23.

To cook meat of poultry by dry heat, usually in an oven

a)

roast

b)

bake

c)

broil

d)

simmer

24.

To moisten food while it's cooking to add flavor

a)

baste

b)

broil

c)

roast

d)

bake

25.

To beat rapidly to incorporate air and increase volume

a)

whip

b)

stir

c)

fold

d)

cut-in

26.

To cook in a closed pot with only enough water to generate steam

a)

steam

b)

baste

c)

braise

d)

saute

27.

To cut into square, chunky pieces, roughly the same size

a)

chop

b)

mince

c)

dice

d)

julienne

28.

To combine a dry substance with a liquid so that they merge

a)

dissolve

b)

simmer

c)

saute

d)

baste

29.

To cook in a small amount of hot fat in a skillet

a)

saute

b)

simmer

c)

broil

d)

roast

30.

To cook liquid just below the boiling point

a)

simmer

b)

saute

c)

dissolve

d)

baste

31.

To cut into thin, broad pieces, such as carrot rounds

a)

slice

b)

dice

c)

mince

d)

chop

32.

To mix gently with a spoon in a rotary motion

a)

stir

b)

whip

c)

fold

d)

cut-in

33.

What is the abbreviation for teaspoon?

(a)  

34.

How many fl oz are in a cup?

a)

4 fl oz

b)

16 fl oz

c)

8 fl oz

d)

2 fl oz

35.

What is the abbreviation for tablespoon?

(a)  

36.

What is the abbreviation for quarts?

(a)  

37.

How many tablespoons are in a cup?

a)

16 Tbsp

b)

8Tbsp

c)

20 Tbsp

d)

4 Tbsp

38.

A pinch is more than a dash?

a)

True

b)

False

39.

A dash is a little more than which measurement?

a)

1 cup

b)

1/8 of a teaspoon

c)

1/4 of a teaspoon

d)

8 fl oz

40.

What is the abbreviation for pint?

(a)  

41.

What is the abbreviation for ounce?

(a)  

42.

How many cups are in a gallon?

a)

20

b)

12

c)

4

d)

16

43.

What is the abbreviation for fluid ounces?

(a)  

44.

What is the abbreviation for pounds?

(a)  

45.

What is the abbreviation for Gallon?

(a)  

46.

If you are cutting 1 cup in half, what would the new measurement be?

a)

1/4 c

b)

1/8 c

c)

1/2 c

d)

1 c

47.

What is the abbreviation for Degrees Fahrenheit

(a)  

48.

How many teaspoons are in a tablespoon?

a)

5 t

b)

3 t

c)

2 t

d)

4 t

49.

How many ounces are in a pound?

a)

16 oz

b)

8 oz

c)

20 oz

d)

12 oz

50.

What are the correct abbreviations for tablespoon?

a)

t, Tbsp

b)

T, tsp

c)

tbsp, T

d)

tsp, tbsp

51.

Which tool is recommended to measure 1 cup of milk?

a)
b)
c)
d)
52.

Which tool is recommended to measure 1 cup of sugar?

a)
b)
c)
d)
53.

Which tool is recommended to measure very small amounts of liquids and dry ingredients?

a)
b)
c)
d)
54.

The most accurate method of measuring is using a kitchen scale.

a)

True

b)

False

55.

How will I measure 3/4 teaspoon?

a)

1/4 t. + 1/3 t.

b)

1/4 t. + 1/2 t.

c)

1/4 t. + 1 t.

d)

None of the above

56.

Name this object

a)

Measuring spoons

b)

scoopers

c)

steel spoons

d)

liquid measuring spoons

57.

Name the object shown

a)

measuring spoons

b)

measuring cups

c)

scoopers

d)

pint cups

58.
What is the boiling point of water?
a)
0 o C
b)
20 o C
c)
50 o C
d)
100 o C
59.

A triple beam balance or digital scale can be used to measure the ________ of an object.

a)

temperature

b)

mass

c)

volume

d)

length

60.

Which of the following is a METRIC unit of measure for MASS?

a)

mL

b)

oz.

c)

g

d)

cm

61.

The leaves, stem, or flower of an aromatic plant is a(n)

a)

herb

b)

spice

c)

seasoning

d)

garnish

62.

The bark, seed, or root of an aromatic plant is a(n)

a)

herb

b)

spice

c)

essential oil

d)

garnish

63.

Check all that are spices

a)
b)
c)
d)
e)
64.

Check all that are herbs

a)
b)
c)
d)
e)
65.

Which is the root of a plant?

a)

Paprika

b)

Cinnamon

c)

Ginger

d)

Parsley

66.

Which comes from the bark of a plant?

a)

Paprika

b)

Ginger

c)

Cinnamon

d)

Parsley

67.

What herb is used for flavor and then taken out before eating?

a)

Basil

b)

Chilves

c)

Bay

d)

Oregano

68.

Which is the most expensive spice?

a)

Rosemary

b)

Saffron

c)

Thyme

d)

Cloves

69.

The berries on this plant are used to make...

a)

ginger

b)

cloves

c)

pepper

d)

sage

70.

What is the name of the picture?

a)

Chili Powder

b)

Spanish Paprika

c)

Cayenne Pepper

d)

Chili Flakes

71.

Which is the cinnamon in the following pictures?

a)
b)
c)
d)
72.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

a)

Glaze

b)

Sauce

c)

Stock

d)

Water

73.

1. Which of the following stocks uses veal bone as its main ingredient?

a)

Brown Stock

b)

Ham Stock

c)

Prawn Stock

d)

White Stock

74.

Which of the following vegetables is not used in creating a mirepoix?

a)

Celery

b)

Carrots

c)

Garlic

d)

Onion

75.

Which of the following helps dissolve tissues, and extract flavor and body from bones?

a)

Acid

b)

Bones

c)

Mirepoix

d)

Scraps

76.

What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

a)

Bouquet Chou-fluer

b)

Bouquet Garni

c)

Bouquet les courges

d)

Bouquet Lepinard

77.

Which of the following stocks is the fastest to cook?

a)

Brown Stock

b)

Fish Stock

c)

Vegetable Stock

d)

White Stock

78.

It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

a)

Broth

b)

Consommé‘

c)

Vegetable Soup

d)

None of the above

79.

It enhances the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.

a)

Stock

b)

Soups

c)

Sauces

d)

None of the above

80.

What is the most commonly used thickeners for sauce making?

a)

Egg

b)

Flour

c)

Margarine

d)

None of the above

81.

Which of the following fats results to finest sauces because of its flavor?

a)

Clarified Butter

b)

Lard

c)

Margarine

d)

Shortening

82.

In sauce making it considered a very important step in order to produce a smooth, lump free sauce, what is it?

a)

Deglazing

b)

Reduction

c)

Reformation

d)

Straining

83.

What should you do to the scum that rises on the surface during stock making?

a)

Mixed

b)

Skimmed

c)

Just let it stay there.

d)

None of the above

84.
panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
85.
poaching, simmering, and boiling are all examples of ___method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
86.
Which of the following is the BEST description of simmering food?
a)
Cooking in liquid just below boiling
b)
cooking in liquid at a very low temperature
c)
cooking in liquid at boiling point
d)
cooking with pressurized steam
87.
cooking food in enough hot fat to cover 1/2 way up the product
a)
pan frying
b)
deep frying 
c)
poaching
d)
simmering
88.
a combination cooking method that first browns the whole piece of food on all sides and the simmers in a liquid
a)
baking
b)
boiling
c)
braising
d)
stewing
89.

To cook food rapidly in a small amount of fat over high heat.

a)

Pan Fry

b)

Deep Fry

c)

Broil

d)

Saute

90.

When frying foods, items are usually coated in ________.

a)

Breading/ Batter

b)

Seasonings/Salt

c)

Oil

91.

A cooking method where foods are completely submerged in hot fat or oil.

a)

Saute

b)

Pan Fry

c)

Deep Fry

d)

Broil

92.

A cooking method that uses dry heat with a basting/cooking liquid.

a)

Grilling/Broiling

b)

Saute

c)

Pan Fry

d)

Baking/Roasting

93.

What is steaming?

a)

Cooking food in a little bit of water

b)

Cooking food in the vapors from boiling water

c)

Boiling food for a short amount of time

d)

Cooking in oil

94.
Gentle bubbles rising to surface of the liquid is known as 
a)
poaching
b)
simmering
c)
boiling 
d)
steaming
95.
Commonly used to cook fish, liquid with no bubbles and showing some motion 
a)
Poaching 
b)
Simmering
c)
Blanching 
d)
Steaming
96.
Which cooking method would retain the most vitamins 
a)
Poaching 
b)
Simmering 
c)
Boiling 
d)
Steaming 
97.
When shallow poaching the equipment needed is 
a)
Wok 
b)
Saute Pan 
c)
Sauce Pan & Lid 
d)
Sauce Pan & Colinder 
98.

What is the moist heat cooking method?

a)

Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

b)

Food is cooked using a hot liquid, steam, or a combination of both.

c)

Food cooked in fat

99.
Overcooking food can destroy nutrients in food
a)
true
b)
false
100.

Also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents

a)

Colander

b)

Baster

c)

Cutting board

d)

Funnel

101.

Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.

a)

knives

b)

shredder

c)

serving spoon

d)

grater

102.

A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey often referred to as cook's or chef's tools.

a)

Potato Masher

b)

Measuring Cup

c)

Kitchen Shear

d)

Kitchen Knives

103.

It is used to measure solids and dry ingredients.

a)

Measuring Cups

b)

Portion Scale

c)

Spoon

d)

Dippers

104.

A rubber or silicone tools to blend or scrape the food from the bowl.

a)

Serving Spoons

b)

Spatula

c)

Serving Tongs

d)

Peeler

105.

1. Used for peeling, trimming, slicing, chopping, and dicing.

a)

cleaver

b)

boning knife

c)

salad knife

d)

Chef Knife

106.

2. Used to separate raw meat from the bone.

a)

boning knife

b)

paring knife

c)

fillet knife

d)

cleaver

107.

3. A heavy, broad blade knife used for heavy chopping and for cutting through bones

a)

boning knife

b)

Cleaver

c)

paring knife

d)

Chef's knife

108.

4. A knife used for food carving

a)

steak knife

b)

Channel knife

c)

Paring knife

d)

Che's knife

109.

5. Which kitchen tool is meant to protect countertops from damage?

a)

Kitchen shears

b)

Bread Knife

c)

Cutting Board

d)

Baking Dishes

110.

6. What type of knife is pictured?

a)

Steak knife

b)

Bread knife

c)

Fluted knife

d)

Channel knife

111.

8. It is used to measure large amount of liquid.

a)

Scoop

b)

Measuring spoon

c)

Urn cup

d)

Measuring Cup

112.

10. A long handled perforated slightly cupped disk, used to remove surface layers of fat and scum from simmering stock.

a)

Slotted/ Perforated spoon

b)

Solid spoon

c)

Cooks fork

d)

Skimmer

113.

12. An equipment used for food storage.

(a)  

114.

14. An equipment used to thaw or heat food.

(a)  

115.

16. Knife can be used as a can opener.

a)

TRUE

b)

FALSE

116.

17. If a knife falls DO NOT try to grab or catch it.

a)

TRUE

b)

FALSE

117.

18. It is safe to use a dull knife in chopping or cutting.

a)

TRUE

b)

FALSE

118.

19. Cut in a direction that moves away from your body and away from fellow workers.

a)

TRUE

b)

FALSE

119.

20. A flat, smooth heat surface used for cooking pancakes, burgers, meats, and eggs requiring less oil

a)

Griddle

b)

Roaster

c)

Hibachi

d)

skimmer

120.

These are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food

a)

Blenders

b)

Refrigerator

c)

Oven

d)

Freezer

121.

It is a device used to open steel cans.

a)

Kitchen Shears

b)

Kitchen Knives

c)

Can Opener

d)

Cutting Boards

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