Printable worksheet designed to test students' knowledge of essential cooking vocabulary through definition matching.

Let's solve this step by step. We are given a list of cooking terms in the word bank and need to match each definition with the correct cooking term.

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🔤 Word Bank:

- Fry
- Cream
- Cut in
- Baste
- Preheat
- Brown
- Cube
- Blanch
- Julienne
- Pare
- Blend
- Grate
- Slice
- Decorate
- Bake
- Stir
- Mince
- Garnish
- Marinate
- Fold

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Now, let’s go through each definition one by one and find the matching term.

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1. To mix two or more ingredients in together.
→ This is a general mixing action. The best fit is Blend.
✔ Blend

2. To gently lift a mixture in an overlapping motion.
→ This describes folding, often used when incorporating egg whites into batter.
✔ Fold

3. To submerge a food into boiling water for a brief time before being removed to an ice bath.
→ This is the definition of blanching.
✔ Blanch

4. To cut a food item into thin strips.
→ This is julienne (a French term for cutting into thin strips).
✔ Julienne

5. To enhance the appearance of a dish using another food item.
→ This is garnish.
✔ Garnish

6. To cut into very fine irregular pieces.
→ This is mince.
✔ Mince

7. To mix sugar and butter until light and fluffy.
→ This is cream (as in creaming butter and sugar).
✔ Cream

8. To turn on an appliance ahead of time so that it will be at the right temperature when you put in the food.
→ This is preheat.
✔ Preheat

9. To cut into thin flat, uniform piece.
→ This is slice.
✔ Slice

10. To cook an ingredient over very high heat for a brief period of time to brown the surface.
→ This is sear or brown, but "Brown" is in the word bank.
✔ Brown

11. To use a wooden spoon in a circular motion.
→ This is stir.
✔ Stir

12. Using a liquid mixture or combination of herbs or spices to add flavor or moisture to food.
→ This is marinate.
✔ Marinate

13. To remove a very thin layer of skin from fruit or vegetable.
→ This is pare.
✔ Pare

14. To moisten food as it cooks; typically to prevent drying.
→ This is baste (e.g., basting a roast with juices).
✔ Baste

15. To cut ingredients into square-shaped pieces.
→ This is cube.
✔ Cube

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✔ Final Answers:

| DEFINITION | WORD |
|-----------|------|
| To mix two or more ingredients in together. | Blend |
| To gently lift a mixture in an overlapping motion. | Fold |
| To submerge a food into boiling water for a brief time before being removed to an ice bath. | Blanch |
| To cut a food item into thin strips. | Julienne |
| To enhance the appearance of a dish using another food item. | Garnish |
| To cut into very fine irregular pieces. | Mince |
| To mix sugar and butter until light and fluffy. | Cream |
| To turn on an appliance ahead of time so that it will be at the right temperature when you put in the food. | Preheat |
| To cut into thin flat, uniform piece. | Slice |
| To cook an ingredient over very high heat for a brief period of time to brown the surface. | Brown |
| To use a wooden spoon in a circular motion. | Stir |
| Using a liquid mixture or combination of herbs or spices to add flavor or moisture to food. | Marinate |
| To remove a very thin layer of skin from fruit or vegetable. | Pare |
| To moisten food as it cooks; typically to prevent drying. | Baste |
| To cut ingredients into square-shaped pieces. | Cube |

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