( COOKERY )

Name: _________________________________ Date: ______________________

Gr. and Sec: ____________________________ Score: _____________________

I. Fill in the blanks with the correct answer. Cooking terms

1. _________ to cut into small pieces with a knife.

2. If I am cutting a very thin layer of peel from my apple or potato.

I am ___________ them.

3. I ________ butter and sugar together and beat it until soft, creamy and
smooth.

4. When I making bread from scratch I usually have fun working the dough
by pressing and folding until it becomes smooth and elastic this is called
____________.

5. When making a cake, I _______ the eggs over and over with a spoon
until they are light and fluffy.

6. Then I pour in the liquid and oil and ________ them together using
a circular motion, usually with a mixing spoon.

7. I measure all the dry ingredients for the cake and _________ them
together by using a fine sieve.

8. I _____ the liquid and dry ingredients together, add the vanilla and
flavoring by beating or stirring these two or more ingredients together.

9. I am now ready to __________ the eggs, combining them to the cake

mixture by gently cutting down through the mixture, across the bottom
and turning over near the surface.

10. I pour my cake batter into prepared cake pans and bake it @ 350F for
about 25 to 30 minutes. Meanwhile I prepare the frosting and _______
some chocolate using my grater to make small particles of chocolatey
goodness for my cake.

II. Write letter T if the statement is TRUE and write F if the statement is FALSE.
The storage of washed utensils.

11. They should be stored in a dirty wet place adequately protected against vermin

and other sources of contamination

12. Cups, bowls, and glasses shall be in an upright position for storage.

13. When not stored in opened cupboards or lockers, utensils and containers shall

be covered or inverted whenever practicable. Utensils shall be stored on the

bottom shelves of open cabinets below the working top level.

14. Racks, trays and shelves shall be made of materials that are imperious,

corrosive resistant, toxic, smooth, breakable and resistant to chipping.

15. Drawers shall be made of the same materials and kept clean. Full-lined

drawers are acceptable, but the use of clean and removable towels for lining

drawers are not acceptable.

Cutting, Soaking and Peeling of Vegetables

16. Root vegetables that are not peeled, such as potatoes

for baking, should be soaked very well with a stiff vegetable brush.

17. With a few exceptions, soak vegetables for long periods.

18. Limp vegetables can be soaked briefly in cold water to restore crispiness.

19. Peel most vegetables as thinly as possible. Many nutrients lie just under the skin.

20. Cut vegetables into different pieces for even cooking.

21. Peel and cut vegetables as close to cooking time as possible to prevent drying and
loss of vitamins through oxidation.

22. Treat vegetables that brown easily (potatoes, eggplant, artichokes, sweet potatoes)
with an acid, such as lemon juice, or an antioxidant solution, or hold under water until
ready to use (some vitamins and minerals will be lost).

III. Arrange the basic steps in preparing the ingredients. Write the
numbers 1-6 only.

_____23. prepare spreads

_____24. separate lettuce leaves

_____25. prepare garnishes

_____26. mix fillings

_____27. slice tomatoes

_____28. slice sandwiches meats and cheeses

IV. Identify the following.

Basic Techniques in Preparing Sandwiches

__________29. The application of spread of some form into the loaded sandwich.
The piped sauce or condiment becomes part of the overall appeal of the sandwich.

__________30. The process of cutting the prepared sandwiches like cutting the
crust off for some sandwiches of preparation purposes.

__________31. It refers to the process of cutting and the method of cutting the
sandwiches into different shapes and sizes. Example is wrapped sandwiches.

__________32. The technique of stacking of the sandwich with requested fillings.

__________33. It is the spreading of the bread with the required spread.

__________34. It may feature a hot or grilled filling. In some cases, a

hot filling is mounted on the bread and the sandwich is topped with a hot sauce on

top.

__________35. This are delicate items made on fine-grained bread, trimmed

Of their crusts and precisely cut into shapes and sizes that can be eaten in about
two average bites.

Cutting Techniques of Vegetables

_____36. A cut into long, thin strips leaves are folded or stacked.

_____37. A flat, square, round or triangular, cut with dimensions of 1/2” x ½” x

1/8” size of a penny.

_____38. A cut in which the food items is cut into long thin strips, similar to
matchsticks.

_____39. A basic knife cut measuring 1/8” x 1/8” x 1/8”.

_____40. A basic knife cut measuring ½” x ½” x 2 ½ “-3 inches.

VI. Illustrate and label the proper lay out for sandwich artist. 5pts.

(41-45).