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: i)_____________________

ii)_______________________

7. a) 1kg = __________g b) 1 Litre= ________ml c) 1 tablespoon =________ml

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 casseroleCool oven 120c Moderate oven 180c Hot oven 220c

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

2. Blend B. An ingredient used in baking to make a dough rise 3. Beat C. To work dough with the hands to make it elastic and

smooth4. Cream D. Bake a pastry case without a filling5. Dredge E. Beat air into a mixture using a whisk6. Dough F. Crumble fat into flour using the fingertips7. Fold G. Mix quickly to introduce air8. Knead H. Any fat used in baking that produces a brittle texture9. Raising agent I. A soft or fairly stiff mixture of flour and liquid used to

make bread, scones and pastry10. Rub in J. Mix a starchy powder with a liquid so that it does not lump11. Shortening K. Sprinkle with sugar or flour12. Whisk L. Mix fat and sugar together until pale and fluffy

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13. Give one example of a dish used for the following cookery methods:Cake making method: Used for:Rubbing in methodCreaming methodAll-in-one methodWhisking methodMelting method