Cookery Terms and Definitions

Question 1

Fry

Answer 1

To cook in hot fat or oil.

Question 2

Beat

Answer 2

Mix quickly with a fork, egg beater, whisk or spoon.

Question 2

Boil

Answer 2

Heat until big bubbles rise quickly to the surface of the liquid.

Question 3

Fold

Answer 3

Mix with a spatula using a cutting motion.

Question 4

Bake

Answer 4

Cook in an oven

Question 5

Cream

Answer 5

Beat butter and sugar until it looks like whipped cream.

Question 6

Glaze

Answer 6

To brush liquid to encourage browning.

Question 7

Dough

Answer 7

A flour and liquid mixture that is kneaded.

Question 8

Saute

Answer 8

To fry food for a few minutes in very little oil.

Question 8

Steam

Answer 8

Cook food over hot water so steam rises up to cook the food.

Question 8

Preheat

Answer 8

To turn on the oven so that it is ready when needed

Question 9

Simmer

Answer 9

Heat liquid until the surface moves, bubbles don’t rise

Question 10

Poach

Answer 10

Cook gently in hot liquid.

Question 10

Shortening

Answer 10

Fat such as butter, oil or margarine.

Question 10

Garnish

Answer 10

To decorate and make food look appealing.

Question 10

Roast

Answer 10

Coat with shortening and cook in the oven.

Question 10

Blend

Answer 10

Combine ingredients together.

Question 11

Stir-fry

Answer 11

Fry lightly in a little bit of butter, margarine or oil.

Question 12

Peel

Answer 12

Remove the skin of food.

Question 13

What are some types of food poisoning?

Answer 13

Salmonella, Campylobacter, E. coli, Listeria, Staphylococcus, Shigella and Botulism.

Question 14

This is useful for lifting and turning foods and must be washed after being used for raw meat.

Answer 14

Tongs

Question 14

Generally used to measure dry ingredients.

Answer 14

Measuring Cups

Question 15

Used to measure large amounts of liquids.

Answer 15

Measuring Jug

Question 16

Considered to be one of the most dangerous, yet useful tools in the kitchen.

Answer 16

Knives

Question 17

This has sharp blades and is often used to quickly chop or blend ingredients.

Answer 17

Food Processer

Question 18

This is useful when extracting the juice from citrus fruits.

Answer 18

Juicer

Question 19

The rounded base on this big spoon helps to hold food while liquid drains away.

Answer 19

Ladle/Strainer

Question 20

Wash this well after use.

Answer 20

Cutting Board

Question 21

This can be used to spread milk, egg or oil over food.

Answer 21

Pastry Brush

Question 21

This helps to aerate dry ingredients.

Answer 21

Sifter

Question 22

Use this to help make dough flat and even.

Answer 22

Rolling Pin

Question 23

These should be deep and have straight sides so that heat is maintained.

Answer 23

Saucepan

Question 23

This is large and is used to drain the liquid from foods like rice and pasta.

Answer 23

Strainer/Drainer

Question 24

This type of spoon has many purposes, including stirring hot foods in a saucepan.

Answer 24

Wooden Spoon

Question 24

These are used to measure small amounts of liquid or dry ingredients.

Answer 24

Measuring Spoons

Question 25

Used to shred ingredients up into smaller pieces.

Answer 25

Grater

Question 25

A large flat item, often with sides and about 1cm high that is often used to cook biscuits
on.

Answer 25

Oven Tray

Question 26

Used to cook food quickly, you often need to add a little bit of oil.

Answer 26

Frying Pan

Question 27

This removes skin from vegetables and fruit.

Answer 27

Peeler

Question 28

A selection of small, medium and large ones are useful for placing ingredients in.

Answer 28

Bowls

Question 29

A flexible rubber utensil used for scraping pans and bowls

Answer 29

Rubber Spatula/Spatula

Question 30

What are bacteria growth and danger zones?

Answer 30

Cooking hazardous foods in between temperatures 5°C and 60°C.

Question 31

What is cross-contamination?

Answer 31

When bacteria or another microorganism is transferred from one object/food to another.

Question 32

What is an example of cross-contamination?

Answer 32

Touching raw meats and then handling vegetables.

Using the same knife or chopping board to cut raw and ready-to-eat foods.

Question 33

What are the measurements used in cooking?

Answer 33

Teaspoons, tablespoons, millilitres, cups, litres, grams, kilograms and celsius.

Question 34

What are the measurement abbreviations in cooking?

Answer 34

Teaspoons = tsp, tablespoons = tbsp, millilitres = ml, cups = C, litres = L, grams = g, kilograms = kg and celsius = °C

Question 35

What are some cooking hygiene rules?

Answer 35

Wash your hands before you start cooking,
always wash kitchen equipment thoroughly and
store raw food and cooked meals separately.

Question 36

What is the washing dishes procedure?

Answer 36

Scrap off all food, fill the sink with hot soapy water, scrub dishes under the water, rinse off all leftover residue/suds and dry dishes using a towel.