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Cooking Terms (Grade 10)

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Cooking Terms

1. 
An egg that is cooked in a pan of boiling water, salt, and vinegar is:
  1. Baked
  2. Roasted
  3. Poached
  4. Braised
2. 
                       is to remove fat from the surface of a liquid such as a stock or sauce by skimming, scraping or lifting congealed fat.
3. 
To              is to combine ingredients so they are all evenly distributed.
4. 
To                    is heating a liquid to just below the boiling point, to cook in boiling liquid.
5. 
To                is to move the utensil back and forth to blend ingredients together.
6. 
To combine ingredients until soft and creamy using a spoon, beater, or mixer.
  1. Cream
  2. Stir
7. 
               to cut into pieces when uniformity of size and shape is not important.
8. 
                 to cut into very small pieces when uniformity of size and shape is not important.
9. 
To mix with an over & over motion, using a spoon or a rotary or electric beater.
  1. Beat
  2. Knead
  3. Whip
  4. Cream
10. 
To cook a food in a pan without browning over low heat until the item softens and releases moisture.
  1. Sweat
  2. Boil
  3. Roast
  4. Grill
11. 
To set the oven to cooking temperature in advance, so that it has time to reach the desired temperature by the start of cooking.
  1. Broil
  2. Preheat
  3. Bake
  4. Simmer
12. 
To cut food into neat cubes - very small - 1/4" on all sides
  1. Chop
  2. Dice
13. 
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
  1. Stew
  2. Dot
  3. Poach
  4. Boil
14. 
To cut into small squares.
  1. Mince
  2. Dice
  3. Cube
  4. Julienne
15. 
To cook under direct heat or over coals.
  1. Toast
  2. Broil
  3. Bake
  4. Roast
16. 
To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
  1. Stew
  2. Steam
  3. Simmer
  4. Steep
17. 
To cook in an uncovered skillet with a small amount of fat.
  1. Pan-broil
  2. Deep-fat Fry
  3. Stir-fry
  4. Pan-fry
18. 
To cook slowly and for a long time in liquid.
  1. Broil
  2. Stew
  3. Brown
  4. Roast
19. 
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
  1. Fry
  2. Saute
  3. Stir-fry
  4. Pan-fry
20. 
To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
  1. Whip
  2. Knead
  3. Cut In
  4. Fold In
21. 
To mix with a circular motion of a spoon or other utensil.
  1. Whip
  2. Mix
  3. Blend
  4. Stir
22. 
To cook by dry heat, uncovered, usually in the oven.
  1. broil
  2. saute
  3. roast
  4. stew
23. 
To cook in an oven or oven-type appliance in a covered or uncovered pan.
  1. bake
  2. roast
  3. braise
  4. stew
24. 
To cook in hot fat.
  1. pan-fry
  2. fry
  3. stir-fry
  4. deep-fat fry
25. 
To soak in a seasoned liquid, to add flavor and/or tenderize.
  1. bread
  2. flute
  3. marinate
  4. sift
26. 
To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
  1. steep
  2. steam
  3. simmer
  4. saute
27. 
To brown by direct heat in a toaster or in the oven.
  1. brown
  2. fry
  3. scald
  4. toast
28. 
To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white.
  1. Whip
  2. Stir
  3. Mix
  4. Beat
29. 
To cut into small pieces.
  1. Chop
  2. Cut
  3. Mince
  4. Slice
30. 
To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
  1. Grate
  2. Grind
  3. Shred
  4. Sliver
31. 
To cut into very small pieces with a sharp knife.
  1. Mince
  2. Dice
  3. Slice
  4. Sliver
32. 
To cut food into long, thin strips.
  1. Sliver
  2. Shred
  3. Julienne
  4. Trim
33. 
To                        is to cook food by covering it in hot oil until the outside is crispy.
34. 
To                  is to fry food in a small amount of oil or butter.
35. 
               To make liquid by adding heat.

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