WorksheetsPrep / Cooking Techniques Nat 5
Total questions: 10
Worksheet time: 5mins
What would we use to measure small amounts of liquids or dry ingredients?
Measuring Spoons
Measuring Jug
Scales
Table Spoon
What is the technique of adding air into a batter or mixture?
Folding
Blending
Whisking
Creaming
When blanching vegetables, what should you do immediately after removing them from boiling water?
Leave them to cool naturally on a plate
Place them directly into ice water
Cover them with a cloth
Season them immediately
When a recipe calls for “creaming” butter and sugar, what does this mean?
Melting the butter and sugar together
Stirring butter and sugar gently until dissolved
Heating butter and sugar until caramelized
Mixing butter and sugar together until light and fluffy
Which of the following is the most appropriate knife for cutting bread?
Paring Knife
Chef's knife
Serrated knife
boning knife
What knife should we use to carry out the technique of 'Chopping' ?
Serrated knife
Vegetable knife
Paring knife
Chef's knife
What knife would we use to cut food precisely?
Chef's knife
Vegetable Knife
Paring Knife
Serrated Knife
What is the best cooking method to preserve the nutrients in vegetables?
Boiling
Steaming
Frying
Roasting
What is "simmering" in cooking?
Cooking food at a temperature just below boiling point
Cooking food at a rapid, rolling boil
Cooking food over high heat with oil
Cooking food in a dry oven at low temperature
Which of the following is a dry-heat cooking method?
Poaching
Braising
Grilling
Stewing