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Worksheets

Wuiz

Total questions: 104

Worksheet time: 1hrs 28mins

Name
Class
Date
1.

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

2.

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

3.

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

4.

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.

5.

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.

6.

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.

7.

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.

8.

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.

9.

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.

10.

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

11.

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.

12.

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

13.

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.

14.

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.

15.

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.

16.
What does it mean to tumble ingredients with a spoon and a fork?
a)
flake
b)
toss
c)
sear
d)
score
17.
What does it mean to decorate a food?
a)
beat
b)
brown
c)
rehydrate
d)
garnish
18.
What does it mean to cut a food into long, thin pieces?
a)
flake
b)
rehydrate
c)
peel
d)
slice
19.
What does it mean to use high heat to brown meat?
a)
score
b)
sear
c)
peel
d)
baste
20.
What does it mean to make thin straight cuts in the surface of a food?
a)
cube
b)
pare
c)
score
d)
sear
21.
What does it mean to soak or cook dried food to restore water lost in drying?
a)
rehydrate
b)
brown
c)
reconstitute
d)
cream
22.
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
23.
What does it mean to pull off peel from a fruit?
a)
whip
b)
garnish
c)
drain
d)
peel
24.
What does it mean to cut a very thin layer of peel from fruits and vegetables?
a)
pare
b)
peel
c)
brush
d)
dice
25.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
26.
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
27.
What does it mean to sprinkle with flour and then remove the excess?
a)
flour
b)
brown
c)
dust
d)
blend
28.
What does it mean to pour off excess liquid?
a)
rehydrate
b)
brush
c)
drain
d)
reconstitute
29.
What does it mean to cut into small squares?
a)
cube
b)
blend
c)
sear
d)
score
30.
What does it mean to beat until smooth, soft, light and creamy?
a)
blend
b)
cream
c)
peel
d)
whip
31.
What does it mean to cut food into small pieces with a knife or scissors?
a)
chop
b)
mince
c)
brown
d)
flake
32.
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
33.
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
34.
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
35.
What does it mean to combine all ingredients until smooth?
a)
beat
b)
blend
c)
drain
d)
whip
36.
Name this cooking technique.
a)
sifting
b)
cutting in
c)
grating
d)
sauteing 
37.
Name this cooking technique.
a)
kneading
b)
baking
c)
searing
d)
mixing
38.
Name this cooking technique.
a)
frying
b)
peeling
c)
measuring a liquid
d)
basting
39.
Name this cooking technique.
a)
sauteing
b)
grating
c)
rolling
d)
whisking
40.
Name this cooking technique.
a)
grinding
b)
grilling
c)
peeling
d)
searing
41.
Name this cooking technique.
a)
sifting
b)
baking
c)
frying
d)
rolling
42.
Name this cooking technique.
a)
stirring 
b)
mixing
c)
dicing
d)
kneading
43.
Name this cooking technique.
a)
double boiling
b)
dredging
c)
peeling
d)
chopping
44.
Name this cooking technique.
a)
double boiling
b)
steaming
c)
sauteing
d)
frying
45.
Name this cooking technique.
a)
measuring liquids
b)
sifting
c)
leveling
d)
cutting in
46.
Name this cooking technique.
a)
basting
b)
grilling
c)
frying
d)
marinating
47.
Name this cooking technique.
a)
dicing
b)
roasting
c)
frosting
d)
slicing
48.
Name this cooking technique.
a)
kneading
b)
rolling
c)
glazing
d)
stirring
49.
Name this cooking technique.
a)
grinding
b)
blanching
c)
rolling
d)
leveling
50.
Name this cooking technique.
a)
sifting
b)
grinding
c)
pouring
d)
blending
51.
Name this cooking technique.
a)
folding
b)
kneading
c)
broiling
d)
whisking/whipping
52.
Name this cooking technique.
a)
frosting
b)
drizzling
c)
cutting in
d)
baking
53.
Name this cooking technique.
a)
scooping
b)
pouring
c)
mixing
d)
sauteing 
54.
Name this cooking technique.
a)
breading
b)
double boiling
c)
simmering
d)
drizzling
55.
Name this cooking technique.
a)
coring
b)
searing
c)
marinating
d)
scoring
56.
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
57.
What does it mean to beat until smooth, soft, light and creamy?
a)
blend
b)
cream
c)
peel
d)
whip
58.
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
59.
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
60.
What does it mean to combine all ingredients until smooth?
a)
beat
b)
blend
c)
drain
d)
whip
61.

Mixing solid shortening into a flour mixture using two knifes or a pastry blender to cut through the shortening. This mixing technique is called:

a)

blend

b)

whip

c)

cut in

d)

stir

62.

The first step in any mixing method is to...

a)

Mix together all ingredients.

b)

Accurately measure all ingredients.

c)

Count your ingredients.

d)

Make a well in the dry ingredients.

63.

To mix fast bringing the contents to the top of the bowl and back down again. (spoons, rotary beaters, or electric mixers are used for this). This is called:

a)

whip

b)

beat

c)

stir

64.

beat a mixture until is it light and fluffy using a spoon or electric mixer. Emphasis on LIGHT and FLUFFY.

a)

beat

b)

cream

c)

stir

65.

to heat the liquid until it gets hot enough for bubbles to appear

a)

bake

b)

drain

c)

boil

66.

to scrape food against holes of a grater making thin pieces

a)

grate

b)

blend

c)

brown

67.

to cut into small pieces

a)

brown

b)

boil

c)

chop

68.

to cook under direct heat

a)

blend

b)

broil

c)

brown

69.

to cook food in an oven

a)

grate

b)

blend

c)

bake

70.

To cook in a small amount of fat in a skillet

a)

Scallop

b)

saute

c)

fry

d)

bake

71.

To cut or chop into very small pieces, usually garlic,.

a)

chop

b)

cube

c)

mince

d)

cut

72.

To cook slowly just below the boiling point.

a)

boil

b)

bake

c)

simmer

d)

cook

73.

Meaning "firm to the bite"... used when making pasta

a)

Al Dente

b)

Well Done

c)

Almost Done

d)

Firm

74.

To make the outer crust of the pie pretty by pressing in a decorative pattern.

a)

pinch

b)

flute

c)

press

d)

pound

75.

The protein found in wheat.

a)

globs

b)

gluten

c)

wheat

d)

starch

76.

What is the green stuff on a sushi plate

a)

Avocado

b)

play doe

c)

Wasabi

d)

chocolate

77.

This dish is common in Japan

a)

chicken

b)

fries

c)

sushi

d)

steak

78.

nori

のり

a)

b)

c)

d)

79.

ni ku

にく

a)

b)

c)

d)

80.

SUSHI

a)

すし

b)

しす

c)

むし

d)

よし

81.

FISH

a)

sa ko na

さこな

b)

sa ku na

さくな

c)

sa ka na

さかな

d)

sa ki na

さきな

82.

Vegetables

a)

ni ku

にく

b)

sho u yu

しょうゆ

c)

ko me

こめ

d)

ya sa i

やさい

83.

Yummy!

a)

o i shi i

おいしい

b)

ma zu i

まずい

c)

su ki

すき

d)

su ki ja na i

すきじゃない

84.

Yucky！

a)

o i shi i

おいしい

b)

ma zu i

まずい

c)

su ki

すき

d)

su ki janai

すきじゃない

85.

O I SHI I

a)

お　こ　し　い

b)

あ　い　し　い

c)

お　し　い　し

d)

お　い　し　い

86.

さ　か　な

a)

MEAT

b)

FISH

c)

RICE

d)

VEGETABLES

87.
a)

hi shi

ひし

b)

su shi

すし

c)

ha shi

はし

d)

ho shi

ほし

88.

にく

a)

Salmon

b)

Chicken

c)

Seaweed

d)

Rice

89.

ya sa i

やさい

a)

Avocado

b)

Tuna

c)

Soy sauce

d)

Rice

90.

Who first invented sushi?

a)

Japan

b)

Southeast Asia

c)

China

d)

India

91.

Choose the Nigiri Sushi?

a)
b)
c)
d)
92.

Choose the Maki Sushi

a)
b)
c)
d)
93.

Choose the Box Sushi

a)
b)
c)
d)
94.

これはなんですか。What is this?

a)

Sashimi

b)

Sushi

c)

Tempura

d)

Gyoza

95.

これはなんですか。What is this?

a)

Tokoyaki

b)

Dorayaki

c)

Okonomiyaki

d)

Teriyaki

96.

これはなんですか。What is this?

a)

Tempura

b)

Sushi

c)

Gyoza

d)

Sashimi

97.

これはなんですか。What is this?

a)

Teriyaki

b)

Dorayaki

c)

Okonomiyaki

d)

Takoyaki

98.

これはなんですか。What is this?

a)

Udon

b)

Soba

c)

Teppanyaki

d)

Ramen

99.

これはなんですか。What is this?

a)

Udon

b)

Soba

c)

Ramen

d)

Teppanyaki

100.

これはなんですか。What is this?

a)

Sashimi

b)

Sushi

c)

Tempura

d)

Gyoza

101.

これはなんですか。What is this?

a)

Soba

b)

Udon

c)

Ramen

d)

Teppanyaki

102.

これはなんですか。What is this?

a)

Udon

b)

Teppanyaki

c)

Soba

d)

Ramen

103.

これはなんですか。What is this?

a)

Dorayaki

b)

Takoyaki

c)

Okonomiyaki

d)

Teriyaki

104.

これはなんですか。What is this?

a)

Dorayaki

b)

Okonomiyaki

c)

Takoyaki

d)

Teriyaki

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