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Worksheets

Quiz Friday

Total questions: 125

Worksheet time: 2hrs 47mins

Name
Class
Date
1.

To fold and press dough with your hands to make it smooth and stretchy.

a)

Stir

b)

Sift

c)

Knead

d)

Marinate

2.

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

a)

Broil

b)

Simmer

c)

Boil

d)

Bake

3.

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

4.

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

5.

To stir or mix an ingredient rapidly to add air.

a)

Sift

b)

Fold

c)

Knead

d)

Beat

6.

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

7.

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

8.

To whisk food rapidly to incorporate air, making the food light and fluffy

a)

Knead

b)

Stir

c)

Fry

d)

Whip

9.

To cook in the oven with intense heat coming from above, it tends to crisp and brown the food quickly.

a)

Bake

b)

Fry

c)

Broil

d)

Boil

10.

To heat a liquid until small bubbles rise from the bottom of the pot and occasionally break the surface.

a)

Simmer

b)

Broil

c)

Boil

d)

Bake

11.

To gently combine ingredients with a rubber scraper by cutting down through the center toward the bottom, and then turning up and over near the surface.

a)

Fold

b)

Whip

c)

Mash

d)

Beat

12.

To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.

a)

Blend

b)

Cut in

c)

Knead

d)

Mince

13.

To decorate or embellish food with small, colorful or savory items to enhance the presentation.

a)

Fold

b)

Sift

c)

Knead

d)

Garnish

14.

To cut food as small as possible into very fine pieces.

a)

Mince

b)

Chop

c)

Pare

d)

Slice

15.

To blend food (usually cooked fruit or vegetables) to a creamy, smooth consistency.

a)

Dice

b)

Mince

c)

Puree

d)

Sift

16.

To soak food (usually meat) in a sauce before cooking to add flavor.

a)

Marinate

b)

Season

c)

Saute

d)

Al Dente

17.

Pasta cooked just to a firm and chewy texture, not mushy. It means "to the tooth," in Italian.

a)

Al dente

b)

Mise en Place

c)

Caramelize

d)

Baste

18.

The French term for the preparation of dishes and ingredients before you start cooking.

a)

Mise en Place

b)

Caramelize

c)

Al dente

d)

Saute

19.

To use a spoon or brush to add liquid to a food.

a)

Baste

b)

Brown

c)

Sear

d)

Garnish

20.

To remove lumps and add air to an ingredient by shaking it through a mesh screen.

a)

Sift

b)

Whisk

c)

Puree

d)

Whip

21.

What is the dry 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

22.

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

23.

What is FRYING?

a)

To quickly cook food directly under a heat source.

b)

Cooking food by hot air in an oven

c)

When food is cooked in fat

24.

What is BAKING?

a)

Cooking food by hot air in an oven.

b)

Food cooked quickly above a heat source in a skillet or on a metal grate.

c)

Foods cooked by vapors from boiling water.

d)

Cooking food quickly in a hot pan with little fat.

25.

What is BOILING?

a)

To quickly cook food directly under a heat source.

b)

Food cooked in fat

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

26.

What is BRAISING?

a)

Food that is cooked slowly in a closed pot with a small amount of liquid.

b)

Cooking food by hot air in an oven.

c)

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

d)

Foods cooked by vapors from boiling water.

27.

What is BROILING?

a)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

b)

Food is completely covered in oil or fat to be cooked

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

To quickly cook food directly under a heat source.

28.

What is DEEP-FAT FRYING?

a)

Food cooked in fat

b)

Food is completely covered in oil or fat to be cooked

c)

Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

d)

To quickly cook food directly under a heat source.

29.

What is GRILLING?

a)

Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

b)

Cooking food by hot air in an oven.

c)

To quickly cook food directly under a heat source.

d)

Foods cooked by vapors from boiling water.

30.

What is MICROWAVING?

a)

To cook food in water that has reached its highest possible temperature of 212°F.

b)

Food cooked in fat

c)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

d)

Food is cooked in a skillet in a small amount of oil or fat

31.

What is PAN-FRYING?

a)

Foods cooked by vapors from boiling water.

b)

To quickly cook food directly under a heat source.

c)

Cooking food quickly in a hot pan with little fat.

d)

Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.

32.

What is ROASTING?

a)

Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.

b)

To cook food in water that has reached its highest possible temperature of 212°F.

c)

Food cooked quickly above a heat source in a skillet or on a metal grate.

d)

Food cooked in fat

33.

What is SAUTEING?

a)

Food cooked in an ungreased skillet

b)

Cooking food by hot air in an oven.

c)

Food is completely covered in oil or fat to be cooked

d)

Cooking food quickly in a hot pan with little fat.

34.

What is SIMMERING?

a)

Foods cooked by vapors from boiling water.

b)

Food cooked quickly above a heat source in a skillet or on a metal grate.

c)

Food cooked in water that is 180 degrees (just below boiling point) and the bubbles form around the edge of the pan. Food is cooked slowly and gently.

d)

To cook food in water that has reached its highest possible temperature of 212°F.

35.

What is STEAMING?

a)

Foods cooked by vapors from boiling water.

b)

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

c)

Food cooked in an ungreased skillet

d)

Cooking food by hot air in an oven.

36.
What does it mean to tumble ingredients with a spoon and a fork?
a)
flake
b)
toss
c)
sear
d)
score
37.
What does it mean to decorate a food?
a)
beat
b)
brown
c)
rehydrate
d)
garnish
38.
What does it mean to cut a food into long, thin pieces?
a)
flake
b)
rehydrate
c)
peel
d)
slice
39.
What does it mean to use high heat to brown meat?
a)
score
b)
sear
c)
peel
d)
baste
40.
What does it mean to make thin straight cuts in the surface of a food?
a)
cube
b)
pare
c)
score
d)
sear
41.
What does it mean to soak or cook dried food to restore water lost in drying?
a)
rehydrate
b)
brown
c)
reconstitute
d)
cream
42.
What does it mean to add water to a concentrated food in order to restore it to its natural state?
a)
cut in
b)
reconstitute
c)
rehydrate
d)
dice
43.
What does it mean to pull off peel from a fruit?
a)
whip
b)
garnish
c)
drain
d)
peel
44.
What does it mean to cut a very thin layer of peel from fruits and vegetables?
a)
pare
b)
peel
c)
brush
d)
dice
45.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
46.
What does it mean to combine mixtures by gently cutting down through the mixture and turning over near the surface using a rubber spatula or spoon?
a)
fold
b)
whip
c)
cut in
d)
beat
47.
What does it mean to sprinkle with flour and then remove the excess?
a)
flour
b)
brown
c)
dust
d)
blend
48.
What does it mean to pour off excess liquid?
a)
rehydrate
b)
brush
c)
drain
d)
reconstitute
49.
What does it mean to cut into small squares?
a)
cube
b)
blend
c)
sear
d)
score
50.
What does it mean to beat until smooth, soft, light and creamy?
a)
blend
b)
cream
c)
peel
d)
whip
51.
What does it mean to cut food into small pieces with a knife or scissors?
a)
chop
b)
mince
c)
brown
d)
flake
52.
What does it mean to use a spoon or brush to spread a liquid over a food?
a)
baste
b)
brown
c)
sear
d)
brush
53.
What does it mean to cook in a little hot fat until the food's surface is brown?
a)
sear
b)
pare
c)
brown
d)
score
54.
What does it mean to mix very fast using a spoon and a quick over-and-over motion?
a)
beat
b)
garnish
c)
blend
d)
sear
55.
What does it mean to combine all ingredients until smooth?
a)
beat
b)
blend
c)
drain
d)
whip
56.

Which one is better for microwave cooking?

a)

Square pan

b)

round pan

57.

Microwaves are attracted to

a)

sugar

b)

fat

c)

water

d)

all of the answers

58.

Select which type of containers are microwave safe.

a)

glass pan

b)

metal 8 x 8 inch pan

c)

cool whip container

d)

styrofoam take out container

59.

Standing time refers to:

a)

total time food is in the microwave

b)

the time spent waiting by the microwave

c)

the time the molecules continue vibrating to cook the food - might be used with lower power levels or after it is done in the microwave.

d)

the total time you spend microwaving the food

60.
How do Electromagnetic Waves cook food?
a)
The electromagnetic waves cause the molecules to become excited and vibrate.  This causes friction between molecules which generates the heat to cook the food
b)
The electromagnetic waves heat up the food molecules in a similar way as a conventional oven
c)
The electromagnetic waves create a dry heat that warms the molecules in the food
d)
The electromagnetic waves  send heat to the molecules which makes them begin to vibrate and cook
61.

Which container is NOT safe for the microwave?

a)

Metal

b)

Micro-safe Plastics

c)

Glass

d)

Ceramic

62.

What is Cooking Time?

a)

The time food is cooking while the microwave is producing the microwaves in the magnetron tube.

b)

The total amount of time it takes to fully cook the food.

c)

The time food continues to cook after the microwave oven is turned off

d)

The time it takes to cook the food after it is take out of the microwave

63.
What is true about the amount of food you place in the microwave?
a)
Does affect the cooking time
b)
Does not affect cooking time
64.
Why should you poke holes in baked potatoes when cooking in the microwave?
a)
To allow the steam from the water molecules to escape without bursting the skin
b)
To help them cook more evenly
c)
To allow the heat to get into the potato through the holes
d)
To allow insects to escape so you don't eat them
65.
Which is NOT an advantage of microwaves? 
a)
faster
b)
retains nutrients
c)
defrosts frozen products
d)
makes foods greasier 
66.
Microwave energy enters food from the outside edges first. 
a)
true
b)
false
67.
If possible, try to arrange food like chicken nuggets in a circular shape on a plate when microwaving. 
a)
true
b)
false
68.

Hot spots form when food is not stirred. Microwaves can concentrate in one area in microwave.

a)

true

b)

false

69.
All microwaves have the same wattage. 
a)
true
b)
false
70.
Microwave ovens replace the conventional ovens (stoves/ovens) you have in your kitchens.
a)
False
b)
True
71.
Molecules within the food continue to agitate after the timer has beeped. This means food continues to cook even after the microwave is off. 
a)
true
b)
false
72.

To clean an microwave oven...

a)

buy a special cleaner

b)

boil water to produce steam then wipe out

c)

let the food buildup in the oven

73.

Power levels are used to....

a)

provide standing time during the cooking time

b)

help prevent overcooking of foods

c)

help melt/soften items

d)

used to defrost foods

74.

When first starting your microwave, all microwaves are programmed at...

a)

30%

b)

50%

c)

70%

d)

100%

75.

What are these?

a)

measuring spoons

b)

measuring cups

c)

mixing bowls

d)

spatulas

76.

What is this?

a)

mixing bowl

b)

spatula

c)

griddle

d)

grater

77.

What is this?

a)

mixing spoon

b)

mixing bowl

c)

measuring cup

d)

baking dish

78.

What is this?

a)

spatula

b)

mixing spoon

c)

measuring cup

d)

grater

79.

What is this?

a)

mixing bowl

b)

baking dish

c)

measuring cup

d)

grater

80.

What is this?

a)

mixing bowl

b)

measuring spoon

c)

whisk

d)

mixing spoon

81.

What is this?

a)

mixing spoon

b)

whisk

c)

blender

d)

toaster

82.

What is this?

a)

toaster

b)

griddle

c)

blender

d)

pot

83.

What is this?

a)

toaster

b)

griddle

c)

blender

d)

pan

84.

What are these?

a)

pan and lid

b)

pot and lid

c)

measuring cups

d)

mixing bowl and mixing spoon

85.

What is this?

a)

griddle

b)

cutting board

c)

pan

d)

blender

86.

What are these?

a)

measuring spoons

b)

measuring cups

c)

baking dishes

d)

mixing spoons

87.

What is this?

a)

pan

b)

baking dish

c)

cutting board

d)

measuring cup

88.

What is this?

a)

pan

b)

griddle

c)

grater

d)

baking dish

89.

What is this?

a)

pan

b)

cutting board

c)

griddle

d)

toaster

90.

Vocabulary


1. I've got lots of ____________ but I think Aunt Paula and Uncle Joe are my favourites.

a)

enemies

b)

partners

c)

classmates

d)

relatives

91.

Vocabulary


2. Some people say that ________ are just friends you

haven’t met yet.

a)

peers

b)

strangers

c)

coaches

d)

colleagues

92.

Vocabulary


3. You worked hard all day, Mum. Sit down and ________

while I get dinner ready.

a)

do your fair share

b)

put your feet up

c)

be sick and tired

d)

run errands

93.

Vocabulary


4. My best friend ________ me of breaking her iPod, but I

didn’t!

a)

accused

b)

argued

c)

discussed

d)

advised

94.

Vocabulary


5. I passed all my exams, so my parents are very ________

of me.

a)

proud

b)

calm

c)

ashamed

d)

cheerful

95.

Vocabulary


6. Parents should always ________ to talk to their children

about their problems.

a)

do time

b)

make chores

c)

do chores

d)

make time

96.

Vocabulary


7. My family isn’t wealthy, but if we’re careful with our

money, we’ll get ________.

a)

by

b)

along

c)

back at

d)

together with

97.

Vocabulary


8. Since Mum went on strike, the dishes have been

________ in the kitchen sink.

a)

falling out

b)

falling apart

c)

piling up

d)

piling on

98.

Vocabulary


9. When a young person does something well, you

should ________ them for it.

a)

grumble

b)

gossip

c)

praise

d)

criticise

99.

Grammar


1. Her songs about love, ________ she is very well-known,

are fantastic.

a)

which

b)

for which

c)

that

d)

for that

100.

Grammar


2. My sister ________ in a school play tonight. Do you want

to come?

a)

is appearing

b)

is appearing

c)

does appear

d)

appears

101.

Grammar


3. Feeding a big family healthy meals ________ more and

more expensive.

a)

get

b)

is getting

c)

gets

d)

getting

102.

Grammar


4. ‘Can Billy come out and play?’

‘No, he ________ his mother do the chores right now.’

a)

is always helping

b)

helps

c)

does help

d)

is helping

103.

Grammar


5. ‘________ your grandparents this summer?’

‘Yes, and I can’t wait!’

a)

Are you visiting

b)

You are visiting

c)

Do you visit

d)

You do visit

104.

Grammar


6. I’m going to the airport to get Jane. ________ at three

o’clock, so I’d better hurry.

a)

Her plane arriving

b)

Her plane arrives

c)

Is her plane arriving

d)

Her plane does arrive

105.

Grammar


7. ‘Do you know the tall man with the red hair?’

‘Yes, he’s the man ________ brother built our house.’

a)

that

b)

which

c)

whose

d)

who

106.

Grammar


8. ‘What’s the matter, Steven? ________ miserable.’

‘I’ve just had an argument with my best friend.’

a)

Are you looking

b)

Do you look

c)

You look

d)

You are always looking

107.

Grammar


9. ‘Can I go to the match with Stella?’

‘No, and the reason ________ you can’t is because you

haven’t done the washing-up.’

a)

which

b)

why

c)

when

d)

where

108.
Payment demanded for the release of a person or property is 
a)
provisions
b)
diatribe
c)
comply
d)
ransom
109.
Provisions means
a)
necessary supplies, especially food
b)
bold and disrespectful
c)
a suggested plan
d)
to act according to a command or request
110.
A story's plot centers on 
a)
resolution
b)
rising action
c)
conflict
d)
exposition
111.
To praise is to 
a)
commend
b)
comply
c)
concentrate
d)
counter
112.
A prediction is a 
a)
test
b)
guess
c)
date in history
113.
What does is mean if someone is being impudent?
a)
happy
b)
quiet
c)
bold and disrespectful
d)
unexpected
114.
Collaborate means to 
a)
think about quitting
b)
act according to a command or request
c)
attack someone verbally
d)
work together on a project
115.
Comply means to 
a)
praise
b)
act according to a command or request
c)
be bold and disrespectful
d)
work together on a project
116.
A suggested plan is a 
a)
provision
b)
proposition
c)
prop
d)
propoganda
117.
Diatribe is 
a)
Indian group
b)
verbal attack 
c)
praise
d)
sarcasm
118.
The kidnappers demanded a _____ before they returned the boy.
a)
note
b)
ransom
c)
proposition
d)
commend
119.
They had enough _____ stashed in a cave to last a week.
a)
diatribe
b)
proposition
c)
provisions
d)
ransom
120.
Since neither of them could complete the scheme alone, he kidnappers had to ______.
a)
collaborate
b)
comply
c)
commend
d)
diatribe
121.
The worst they expected was a ______ in a local paper.
a)
ransom
b)
diatribe
c)
comply
d)
proposition
122.
Red Chief was so _____, adults didn't like being around him.
a)
diatribe
b)
proposition
c)
concur
d)
impudent
123.
The father did not _____ with the terms of the letter.
a)
comply
b)
commend
c)
collaborate
d)
ransom
124.
Red Chief's father had a different ____ for the kidnappers.
a)
diatribe
b)
commend
c)
propositition
d)
ransom
125.
You can't ____ the parent's actions, but you can certainly understand them.
a)
comply
b)
commend
c)
collaborate
d)
provision

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