Multiple choice
Melt
A) to make or become liquefied by heat.
B) to open out (something) so as to extend its surface area, width, or length.
C) to roll out to make something flat by pushing something over it
A) to make or become liquified by heat
to separate or cause to separate into pieces as a result of a blow, shock, or strain.
A) Melt
B) Break
C) Spread
B) Break
roll out - to make something _______ by pushing something over it
flat
Layer - a sheet, quantity, or thickness of material, typically one of several, covering a surface or body.
Name a food or dish that is typically layered
Lasagna
Pancakes
Tiramasu
Cakes
Name the cooking method to make a cake, pie, or bread
A) Baking
B)Basting
C) Roasting
A)Baking
Spread
A) To open out (something) so as to extend its surface area, width, or length.
B) To combine or put together to form one substance or mass.
C) To beat (cream, eggs, or other food) into a froth.
A) To open out (something) so as to extend its surface area, width, or length
To cook (food) in hot fat or oil, typically in a shallow pan.
A) Peel
B) Whip
C) Fry
D) Mix
C) Fry
Mix - ________ or put together to form one substance or mass.
Combine
Peel - remove the outer covering or skin from (a fruit or vegetable).
Name as many fruit or vegetables that you have to peel before cooking or eating
Apples oranges kiwifruit banana mango avocado
zucchini/courgettes potatoes beets tomatoes
Roasting - Cooking food like meat or poultry with some fat in a hot oven between
A) 120 - 240 degrees centigrade
B) 200 - 240
C) 240 - 400
B) 200 - 240
Taste
A) to beat into a froth.
B) the sensation of flavor perceived in the mouth and throat on contact with a substance.
C) to divide into pieces with a knife or other sharp implement.
B) the sensation of flavor perceived in the mouth and throat on contact with a substance.
To divide into pieces with a knife or other sharp implement.
A) saute
B) cut
C) chop
B) Cut
Whip - to _______ (cream, eggs, or other food) into a froth.
beat
Saute fry quickly in a little hot fat.
Name 2 out of three food groups that you would saute
A) Fruit and vegetables
B) Meat and Vegetables
C) Bread and Meat
B) Meat and vegetables
Cooking food in its own juices with a little additional liquid, in a covered pan, at simmering point is called
A) Souping
B) Poking
C) Stewing
C) Stewing