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Pre-Cooking Test
| Question | Answer |
|---|---|
| I am preferred by most chefs for incorporating air into foods like soufflés and for preventing lumps from forming in sauces. | Whisk |
| I keep dough from sticking to a rolling pin. | Stockinette |
| I am used to brush butter or sauces on foods. | Pastry Brush |
| I am several thin, curved pieces of metal attached to a handle, and I am used for making pie crust. | Pastry Blender |
| I am inserted into the thickest part of meat or poultry to register the internal temperature. | Meat Thermometer |
| I am a four-sided metal tool used to shred and grate foods, such as cabbage and cheese. | Grater |
| I have a variety of uses including snipping herbs; trimming vegetables; and cutting meat, dough, and pizza. | Kitchen Shears |
| I am used for scraping bowls and saucepans and for folding one ingredient into another. | Rubber Spatula or Rubber Scraper |
| I am used to remove the outer surface of fruits and vegetables. | Peeler |
| I am made of glass or plastic, and I am used for measuring ingredients such as milk and syrup. | Liquid Measures |
| I am made of glass or plastic, and I am used for measuring ingredients such as flour and sugar. | Dry Measures |
| I am used to measure small amounts of ingredients. | Measuring spoons |
| i am used to beat, blend, and incorporate air into foods. | Rotary beater |
| I am used to roll dough or pastry. | Rolling Pin |
| I am used to drain fruits, vegetables, and pasta. | Colander |
| I am used to cut, slice, and chop foods. | French Knife or Chef's Knife |
| I am used to protect counter tops when chopping foods. | Cutting Board |
| I am used to separate liquid and solid foods. | Strainer |
| I am used to blend dry ingredients and remove lumps from powdered sugar. | Sifter |
| I consist of a small pan that fits into a larger pan, and I am used to cook foods gently. | Double Boiler |
| I am used for pan broiling foods or for cooking foods in a small amount of fat. | Skillet |
| I am a skillet without sides, and I am used for grilling sandwiches and making pancakes. | Griddle |
| I am a flat sheet made of metal, and I am used for baking cookies. | Cookie Sheet |
| I am an oblong pan with round depressions. | Muffin Pan |
| I use suction to collect juices from meat and poultry. | Baster |
| A knife with a _____ blade has a saw tooth edge. | Serrated |
| The prong of a knife blade that attaches to the handle. | Tang |
| ____ ____ cookware can rust, retain food flavors, and lose its nonstick qualities unless cared for properly. | Cast Iron |
| Food and minerals can cause ____ in aluminum cookware. | Pitting |
| A strong and durable cookware material that can be taken from freezer to oven. | Glass-Ceramic |
| Used to prevent food from sticking and making cleanup easier. | Nonstick Finish |
| A one-handled utensil used for cooking foods in water or other liquids over direct surface heat. | Saucepan |
| Cooking utensils that have two handles. | Pot |
| Cooks food more quickly than conventional saucepan because increased pressure is used to increase temperature. | Pressure Saucepan |
| A round baking pan with a removable bottom that is held together with a spring or latch on the side. | Springform Pan |
| Baking dishes with high sides. | Casserole |
| True/False: Pan, pot, and skillet handles should be turned toward the center of the range. | True |
| True/False: Rugs used in the kitchen should have nonskid backings. | True |
| Which are safer: dull knives or sharp knives? | Sharp knives |
| True/False: Medicines, cleaning supplies, and other household chemicals should be kept away from food storage areas. | True |
| True/False: Frozen meat and poultry should be thawed on the counter. | False |
| t | Teaspoon |
| tsp | Teaspoon |
| T | Tablespoon |
| Tbsp | Tablespoon |
| c | Cup |
| pt | Pint |
| Qt | Quart |
| Oz | Ounce |
| lb | Pound |
| # | Pound |
| ___ teaspoons = 1 tablespoon | 3 |
| ___ tablespoons = 1 cup | 16 |
| ___ cups = 1 pint | 2 |
| ___ quarts = 1 gallon | 4 |
| ___ ounces = 1 cup | 8 |
| ___ ounces = 1 pound | 16 |
| ___ tablespoons = 1 ounce | 2 |
| A disease transmitted by food | Food-borne illness |
| An undesirable substance that unintentionally gets into food | Contaminant |
| A living being so small it can be seen only under a microscope | Microorganism |
| Single-celled microorganisms that live in soil, water, and the bodies of plants and animals | Bacteria |
| Poison | Toxin |
| An organism that lives off another organism, which is called a host | Parasite |
| A disease-causing agent that is the smallest type of life-form | Virus |
| Particles of chemical insect repellents left in food after it is prepared for consumption | Pesticide residue |
| Maintaining clean conditions to help prevent disease | Sanitation |
| Practices that promote good health | Hygiene |
| True/False: Food poisoning is often mistaken for stomach flu. | True |
| True/False: Foods that contain illness-causing bacteria can usually be detected by changes in appearance, odor, and flavor. | True |
| True/False: If mold is removed from liquids or soft foods, the foods will still be safe to eat. | False |
| True/False: Large fish are likely to have stored more environmental contaminants than small fish. | True |
| True/False: Outwitting food contaminators is nearly impossible for consumers. | False |
| True/False: Buying food in dented cans that have been reduced in price is a good way to save money at the grocery store. | False |
| True/False: It is a good idea to cool leftover meatloaf at room temperature for 2 to 3 hours before refrigerating it. | False |
| True/False: Most leftover stored foods can stay in the refrigerator at least a week. | False |
| True/False: Using the same unwashed knife to cut uncooked chicken and a head of lettuce is safe. | False |
| True/False: Eating raw or undercooked eggs poses no risks for healthy people. | False |
| The physical need for food | Hunger |
| A psychological desire to eat | Appetite |
| A state of being in overall good physical, mental, and social health. | Wellness |
| Mental tension caused by change | Stress |
| The way a person usually lives | Lifestyle |
| Influence that comes from people in a person's social group | Peer pressure |
| A practice that is very popular for a time | Fad |
| A mistaken belief | Fallacy |
| Interrelated factors, including air, water, and soil, that ultimately affect the survival of life on earth. | Environment |
| The use of knowledge to develop improved methods for doing tasks | Technology |
| To cook with dry heat, usually in an oven | Bake |
| To heat a liquid until bubbles rise constantly to the surface | Boil |
| To cook by direct heat, as in a broiler | Broil |
| To cook in hot fat, such as grease | Fry |
| To heat a solid food until it becomes a liquid | Melt |
| To cook meat or poultry in the oven by dry heat | Roast |
| To cook in a small amount of fat | Saute |
| To cook in liquid that is just below the boiling point | Simmer |
| To cook over boiling water | Steam |
| To cut into small pieces | Chop |
| To break food into small pieces by rubbing it against a grater | Grate |
| To cut into long, thin strips | Julienne |
| To cut into very small pieces | Mince |
| To remove a thin layer of skin or peeling from fruits and vegetables | Pare |
| To mix ingredients with an over-and-over motion | Beat |
| To mix two or more ingredients together | Blend |
| To blend ingredients until soft and smooth | Cream |
| To combine shortening and dry ingredients with a pastry blender or two knives | Cut in |
| To press and fold dough with the hands until it is smooth | Knead |
| To combine two or more ingredients by beating or stirring | Mix |
| To put dry ingredients through a sifter to break up particles and mix thoroughly | Sift |
| To mix ingredients lightly | Toss |
| To beat rapidly until the mixture is fluffy | Whip |
| To place a coating over a food, such as bread crumbs | Bread |
| To refrigerate a food until it is completely cold | Chill |
| To lower the temperature of a food, usually to room temperature | Cool |
| To rub a surface with fat, such as shortening, oil, or butter | Grease |
| To soak food in a sauce before cooking to make it more tender or more flavorful | Marinate |
| To bring a heating unit to a certain temperature before using it | Preheat |
| To add salt, pepper, herbs, and other seasonings to a food | Season |
| How do you measure flour? | Spoon into a dry measuring cup and level. |
| How do you measure margarine? | Cut on the printed lines of the wrapper if in stick form. Pack into a dry measuring cup and level if wrapper does not have measurement lines. |
| How do you measure confectioner's sugar? | Sift to remove lumps. Spoon lightly into a dry measuring cup and level. |
| How do you measure one-half egg? | Beat. Measure with a tablespoon. |
| How do you measure vanilla? | Hold the measuring spoon over a bowl to catch any that may spill over. Pour into the measuring spoon. |
| How do you measure brown sugar? | Pack into a dry measuring cup so no air bubbles remain. Level and remove using a rubber scraper. |
| How do you measure milk? | Set liquid measuring cup on a level surface. Pour in liquid and check measurement at eye level. |
| How do you measure molasses? | Pour into a liquid measuring cup that is on a level surface. Bend down and check at eye level. Use a rubber scraper to remove. |
Created by:
mrs_dees
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