WorksheetsFood Prep Cooking Terms/Nutrition
Total questions: 31
Worksheet time: 16mins
Name
Class
Date
1.
Name
4 lines
2.
To make shallow cuts into a food such as meat.
a)
Knead
b)
Garnish
c)
Score
d)
Baste
3.
To cut into 1/4 inch cubes
a)
Dice
b)
Mince
c)
Score
d)
Cut-In
4.
To cut into 1/8 inch pieces or as small as possible.
a)
Dice
b)
Mince
c)
Score
d)
Cut-in
5.
To use a food as a decoration for visual appeal, such as a lemon peel
a)
Knead
b)
Garnish
c)
Broil
d)
Saute
6.
To work dough with the heel of your hands.
a)
Score
b)
Saute
c)
Knead
d)
Simmer
7.
To cook in a small amount of hot fat on a medium heat.
a)
Baste
b)
Broil
c)
Saute
d)
Boil
8.
To pour a liquid over a food as it cooks.
a)
Baste
b)
Marinate
c)
Dredge
d)
Cut-in
9.
To soak a food in a liquid prior to cooking to add flavor and tenderize.
a)
Baste
b)
Marinate
c)
Cut-in
d)
Knead
10.
To cook on a low heat, below the boiling point.
a)
Simmer
b)
Marinate
c)
Baste
d)
Boil
11.
To cook under a direct heat. (It is a button on your oven)
a)
Broil
b)
Boil
c)
Saute
d)
Braise
12.
To combine solid fat with flour, using a pastry blender.
a)
Baste
b)
Broil
c)
Cut-in
d)
Fold In
13.
This utensil is used to serve soups or stews.
a)
ladle
b)
Grater
c)
Rubber scraper
d)
Spatula
14.
To remove lumps and add air to flour.
a)
Ladel
b)
Sifter
c)
Grater
d)
peeler
15.
Used to level off dry ingredients.
a)
Peeler
b)
Whisk
c)
Kitchen shears
d)
spatula
16.
Used to cut solid fat into flour.
a)
Pastry Blender
b)
Peeler
c)
Rubber Scraper
d)
Whisk
17.
We use this utensil to blend dry ingredients together.
a)
Pastry Blender
b)
Whisk
c)
Grater
d)
Peeler
18.
Used to remove the skin off a fruit or vegetable.
a)
Whisk
b)
Grater
c)
Peeler
d)
Ladle
19.
Used to remove batter from a bowl.
a)
Whisk
b)
Pastry Blender
c)
Grater
d)
Rubber Scraper
20.
used to shred foods such as cheese
a)
Grater
b)
Whisk
c)
Strainer
d)
Tongs
21.
This is our most vital nutrient:
a)
Protein
b)
Fat
c)
Water
d)
Carbohydrate
22.
This nutrient is made of amino acids
a)
Carbohydrate
b)
Protein
c)
carbohydrate
d)
Water
23.
This nutrient is our most readily usable source of energy.
a)
Fat
b)
Carbohydrate
c)
Water
d)
Protein
24.
This nutrient comes in both fat and water soluble varieties.
a)
Mineral
b)
Vitamin
c)
Carbohydrate
d)
Protein
25.
This nutrient comes in macro and trace types.
a)
Vitamin
b)
Mineral
c)
Fat
d)
Carbohydrate
26.
This utensil is located in your knife block and is used to cut fresh herbs.
a)
Grater
b)
Tongs
c)
Kitchen Shears
d)
Pastry Blender
27.
Used to drain liquid from a food.
a)
Strainer
b)
Pastry blender
c)
Tongs
d)
Peeler
28.
Your body is made up of approximately 65% of this nutrient
a)
Water
b)
Protein
c)
Fat
d)
Carbohydrate
29.
Which is your good cholesterol?
a)
HDL
b)
LDL
30.
What does the yield mean in a recipe?
a)
Serving
b)
Directions
c)
Title
d)
Temperature
31.
This nutrient is our most concentrated source of energy at 9 calories per gram.
a)
Protein
b)
Carbohydrate
c)
Fat
d)
Water
100 %
