Cooking Terms Worksheets - 15 Worksheets Library - Free Printable

Here’s the completed worksheet with the correct cooking terms for each definition, along with explanations:

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Cooking Terms

DIRECTIONS: Write the cooking term for each definition.

✔ 1. To cook food with dry heat in an oven.
→ Bake
*Explanation:* Baking uses dry heat in an enclosed space (like an oven) to cook food evenly — common for bread, cakes, and casseroles.

✔ 2. To cook food on a roast or spit over coals.
→ Roast (or Rotisserie) — but “Roast” is the standard term here.
*Explanation:* Roasting typically means cooking meat or vegetables using dry heat, often on a rack or spit, sometimes over open flames or coals.

✔ 3. To moisten food while it is cooking in order to keep it from drying out and to add flavor.
→ Baste
*Explanation:* Basting involves spooning, brushing, or pouring pan juices, butter, or sauce over food during cooking to keep it moist and flavorful.

✔ 4. To cook in water that has reached 212 degrees F.
→ Boil
*Explanation:* Boiling occurs when water reaches its boiling point (212°F at sea level), creating bubbles and vigorous movement — used for pasta, eggs, etc.

✔ 5. To cook meat or vegetables first by browning and then by gently simmering in a small amount of liquid in a covered pan until very tender.
→ Braise
*Explanation:* Braising combines searing (browning) with slow cooking in liquid — ideal for tough cuts of meat to become fork-tender.

✔ 6. To coat with crumbs or cornmeal before cooking.
→ Dredge
*Explanation:* Dredging means coating food (often meat or fish) lightly in flour, breadcrumbs, or cornmeal before frying or baking to create a crispy crust.

✔ 7. To cook directly over or under high heat in an oven.
→ Broil
*Explanation:* Broiling uses direct, intense heat from above (in an oven) to quickly brown or char the surface of food — like steaks or casseroles.

✔ 8. To cook over a high heat, usually on the stove, in order to brown the outside of food.
→ Sear
*Explanation:* Searing creates a caramelized crust on the surface of food using high heat — locks in juices and adds flavor.

✔ 9. To loosen the brown bit from a pan by adding liquid and then scraping the bits off the pan.
→ Deglaze
*Explanation:* Deglazing involves adding wine, stock, or water to a hot pan after cooking to dissolve the flavorful browned bits (fond) stuck to the bottom — essential for making pan sauces.

✔ 10. To coat uncooked food, usually with flour, cornmeal, or bread crumbs.
→ Dredge *(same as #6)*
*Note:* This is a repeat of definition #6 — likely intentional to reinforce the term. “Dredge” is correct again.

✔ 11. To rub the inside of a cooking dish or pan with fat or oil, to prevent sticking.
→ Grease
*Explanation:* Greasing coats the surface of pans or dishes with butter, oil, or shortening to prevent food from sticking during baking or cooking.

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✔ Final Answer Key:

1. Bake
2. Roast
3. Baste
4. Boil
5. Braise
6. Dredge
7. Broil
8. Sear
9. Deglaze
10. Dredge
11. Grease

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📌 *Tip for learners:* These terms are foundational in cooking. Understanding them helps you follow recipes accurately and adapt techniques based on desired results (e.g., crispy vs. tender, moist vs. caramelized).

Let me know if you’d like flashcards or practice quizzes for these terms! 🍳