Food Preparation worksheet
1. List four points of hygiene that should be followed while cooking:
i)_______________________________ ii)________________________________
iii)______________________________ iv)_______________________________
2. List four points of safety that should be followed while cooking:
i)_______________________________ ii)________________________________
iii)______________________________ iv)_______________________________
3. Show clearly with a red pen the following measurements:
a)
350g
b)
300ml
4. In a gas oven the ___________ shelf is always the hottest
5. A t________________ is a device used to control the temperature of an
appliance
6. Name two appliances which use:
a) a
motor:
i)
ii)___________________________
b) a
heating
element:
ii)_______________________
7. a) 1kg = __________g
=________ml
________________________
i)_____________________
b) 1 Litre= ________ml
c) 1 tablespoon
9. Briefly explain how you would clean the following utensils:
i)pyrex dish: _______________________________________________________
ii) rolling pin:________________________________________________________
iii)baking tray: ______________________________________________________
10. Place the following dishes in the correct oven temperature:
Apple tart; meringue, chicken casserole
Moderate oven 180c
Hot oven 220c
Cool oven 120c
11.
What is energy efficiency: ____________________________________________
___________________________________________________________________
List four ways to use energy efficiently in the kitchen:
i)_______________________________ ii)________________________________
iii)______________________________ iv)_______________________________
12. Match the following baking cookery terms to the correct explanations below:
1. Bake blind
A. Incorporate lightly a dry ingredient e.g. flour into a
whipped
mixture using a metal spoon
B. An ingredient used in baking to make a dough rise
C. To work dough with the hands to make it elastic and
smooth
D. Bake a pastry case without a filling
E. Beat air into a mixture using a whisk
F. Crumble fat into flour using the fingertips
G. Mix quickly to introduce air
H. Any fat used in baking that produces a brittle texture
I. A soft or fairly stiff mixture of flour and liquid used to
make bread, scones and pastry
J. Mix a starchy powder with a liquid so that it does not lump
K. Sprinkle with sugar or flour
L. Mix fat and sugar together until pale and fluffy
2. Blend
3. Beat
4.
5.
6.
7.
8.
9.
Cream
Dredge
Dough
Fold
Knead
Raising agent
10. Rub in
11. Shortening
12. Whisk
1
2
3
4
5
6
7
8
9
10
13. Give one example of a dish used for the following cookery methods:
Cake making method:
Used for:
Rubbing in method
Creaming method
All-in-one method
Whisking method
Melting method
11
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