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WorksheetsACP: Culinary Vocab & Equipment Review
Total questions: 35
Worksheet time: 20mins
Name
Class
Date
1.
To cut a food until it is as small as possible, almost a powder
a)
Chop
b)
Mince
c)
Slice
d)
Pare
2.
To cut a food into bite-sized, irregular pieces
a)
Chop
b)
Mince
c)
Slice
d)
Pare
3.
To remove the peel from a fruit or vegetable
a)
Chop
b)
Mince
c)
Slice
d)
Pare
4.
To reduce solid foods into liquids with multiple sharp blades.
a)
Grate
b)
Beat
c)
Whip
d)
Puree
5.
To combine ingredients with an over and over motion at a medium-high intensity to incorporate air to the mixture
a)
Grate
b)
Beat
c)
Whip
d)
Puree
6.
To combine ingredients with an over and over motion at a high intensity to incorporate air to the mixture, stand mixer must be used.
a)
Grate
b)
Beat
c)
Whip
d)
Puree
7.
To shred or zest a food into small pieces
a)
Grate
b)
Beat
c)
Whip
d)
Puree
8.
To combine fat and sugar with a high intensity until smooth. First step in making frosting or cookie dough.
a)
Cut In
b)
Fold In
c)
Cream
d)
Mash
9.
To combine fat and flour until the fat is pea-sized. First step in making pastries.
a)
Cut In
b)
Fold In
c)
Cream
d)
Mash
10.
To gently incorporate a delicate ingredient into a heavier mixture.
a)
Cut In
b)
Fold In
c)
Cream
d)
Mash
11.
To heat a liquid to the point where bubbles constantly rise to the surface and burst
a)
Boil
b)
Simmer
c)
Saute
d)
Steam
12.
A moist heat method where food is cooked OVER boiling water, so that only the steam touches the food.
a)
Boil
b)
Simmer
c)
Saute
d)
Steam
13.
To heat a liquid to the point where small bubbles rise to the surface but do not burst. Used to thicken soups and sauces.
a)
Boil
b)
Simmer
c)
Saute
d)
Steam
14.
To cook a food in a skillet with a small amount of fat over high heat, stirring only occasionally.
a)
Boil
b)
Simmer
c)
Saute
d)
Steam
15.
A dry-heat method where food is cooked by hot air in the oven.
a)
Bake
b)
Broil
c)
Deep Fry
d)
Stir Fry
16.
A dry heat method where food is completely submerged in hot oil.
a)
Bake
b)
Broil
c)
Deep Fry
d)
Stir Fry
17.
This item can chop, mince, slice, and dice.
a)
Chef Knife
b)
Paring Knife
c)
Serrated Knife
d)
Butter Knife
18.
This item can remove the peel from fruits and vegetables as well as perform cuts on very small items like grapes or berries.
a)
Chef Knife
b)
Paring Knife
c)
Serrated Knife
d)
Butter Knife
19.
This item should be used any time your recipe asks you to stir, mix, or combine.
a)
Rubber Scraper
b)
Turner
c)
Whisk
d)
Wooden Spoon
20.
This item should be used any time your recipe asks you to gently fold a delicate ingredient into a heavier mixture.
a)
Rubber Scraper
b)
Turner
c)
Whisk
d)
Wooden Spoon
21.
This item should be used any time your recipe asks you to beat ingredients together by hand, in order to incorporate air into the mixture.
a)
Rubber Scraper
b)
Turner
c)
Whisk
d)
Wooden Spoon
22.
This item should be used any time your recipe asks you to flip a flat item from one side to another, such as a pancake or a burger patty.
a)
Rubber Scraper
b)
Turner
c)
Whisk
d)
Wooden Spoon
23.
This pot is used for large amounts of liquids, such as soups, or to boil water for pasta.
a)
Skillet
b)
Sauté pan
c)
Sauce pot
d)
Stock pot
24.
This pot is used for sautéing OR to stir fry.
a)
Skillet
b)
Sauté pan
c)
Sauce pot
d)
Stock pot
25.
This pot can be used for boiling, but is intended for thickening mixtures like a sauce or rice.
a)
Skillet
b)
Sauté pan
c)
Sauce pot
d)
Stock pot
26.
This pan is for sautéing and small amounts of liquids.
a)
Skillet
b)
Sauté pan
c)
Sauce pot
d)
Stock pot
27.
This is used to drain liquid from large food objects like pasta.
a)
Mesh Strainer
b)
Colander
c)
Double Boiler
d)
Steamer Basket
28.
This is used to drain liquid from small food objects like rice.
a)
Mesh Strainer
b)
Colander
c)
Double Boiler
d)
Steamer Basket
29.
This is used to melt chocolate.
a)
Mesh Strainer
b)
Colander
c)
Double Boiler
d)
Steamer Basket
30.
This is used to steam vegetables and is placed on top of a pot of boiling water.
a)
Mesh Strainer
b)
Colander
c)
Double Boiler
d)
Steamer Basket
31.
Match the photo to the correct pan preparation term.
a)
1.
Grease
b)
2.
Grease and Flour
c)
3.
Parchment
d)
4.
Grease and Parchment
32.
Match the photo to the correct type of frosting.
a)
1.
Buttercream
b)
2.
Ganache
c)
3.
Royal Icing
33.
What are the 3 steps in kneading?
a)
Stir, Toss, Whip
b)
Boil, Simmer, Chill
c)
Dust, Glaze, Drizzle
d)
Fold, Press, Turn
34.
What is the chemical process that causes sugars and starches to turn brown when heat is applied?
a)
Gelatinzation
b)
Caramelization
c)
Realization
d)
Normalization
35.
Drizzling a sauce onto a dessert is the same thing as glazing a dessert.
a)
True
b)
False
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