Cooking methods Worksheet - WordMint - Free Printable

Let's solve this matching exercise by carefully reading each cooking method description and matching it with the correct term from the list on the right.

---

Step-by-step Matching:

We'll go through each numbered description and find the best match from options A–O.

---

1. Cook in the oven on a tray or in a tin e.g. bread, cakes
→ This is baking.
✔ C. Baking

---

2. Cook over hot water in container with holes in the base e.g. vegetables, suet pudding
→ This describes steaming, where food is cooked using steam above boiling water.
✔ F. Steaming

---

3. Cook in the oven with added fat at high temperatures e.g. potatoes, chicken
→ Cooking with fat in the oven → roasting
✔ H. Roasting

---

4. Cook under heat on a rack e.g. bacon, sausages
→ This is grilling, where food is placed on a rack over direct heat (like a grill).
✔ B. Grilling

---

5. Cook a liquid in a pan over a low heat e.g. gravy, custard
→ Cooking a liquid slowly → simmering (not boiling)
✔ K. Simmering

---

6. Cook in a pan of hot water over a medium heat e.g. vegetables, pasta
→ This is boiling – cooking food in boiling water.
✔ M. Boiling

---

7. Cook in liquid in a lidded pot in the oven e.g. beef, rice
→ Cooking in liquid in the oven → braising (often used for tough cuts of meat)
✔ J. Braising

---

8. Cook in a low pan with a little oil over a medium heat e.g. eggs, steak
→ Shallow frying with a little oil → shallow frying
✔ L. Shallow frying

---

9. Cook in deep fat at a high temperature e.g. chips, battered fish
→ Deep frying uses a lot of oil and high heat.
✔ E. Deep frying

---

10. Cook on a rack over a flame e.g. burgers, chops
→ This is barbecue (BBQ), which involves grilling over an open flame.
✔ A. BBQ

---

11. Cook in a wok over high heat e.g. chow mein, noodles
→ Stir-frying is done quickly in a wok with high heat and constant stirring.
✔ O. Stir-frying

---

12. Cook in a shallow pan in gently moving hot liquid e.g. eggs, fruit
→ This is poaching, where food is gently cooked in simmering liquid.
✔ I. Poaching

---

13. Cook in a ridged pan with a little oil to get brown lines e.g. steak, gammon
→ This is griddling, which gives characteristic grill marks.
✔ N. Griddling

---

14. Cook in a non-metal container using heat waves e.g. ready meals, baked beans
→ This is microwaving, which uses electromagnetic waves.
✔ G. Microwaving

---

15. Cook with some liquid in a lidded pan over a low heat e.g. curry, bolognese
→ This is stewing, where food is cooked slowly in liquid with a lid.
✔ D. Stewing

---

✔ Final Answer Key:

| Number | Description | Match |
|-------|-------------|-------|
| 1 | Bake in oven on tray/tin | C. Baking |
| 2 | Over hot water with holes | F. Steaming |
| 3 | Oven with fat, high temp | H. Roasting |
| 4 | Under heat on rack | B. Grilling |
| 5 | Liquid in pan, low heat | K. Simmering |
| 6 | In hot water, medium heat | M. Boiling |
| 7 | In liquid, lidded, oven | J. Braising |
| 8 | Low pan, little oil, medium heat | L. Shallow frying |
| 9 | Deep fat, high temp | E. Deep frying |
| 10 | On rack over flame | A. BBQ |
| 11 | Wok, high heat | O. Stir-frying |
| 12 | Gently moving liquid | I. Poaching |
| 13 | Ridged pan, brown lines | N. Griddling |
| 14 | Non-metal, heat waves | G. Microwaving |
| 15 | With liquid, lidded, low heat | D. Stewing |

---

🟩 Summary of Matches:

1-C, 2-F, 3-H, 4-B, 5-K, 6-M, 7-J, 8-L, 9-E, 10-A, 11-O, 12-I, 13-N, 14-G, 15-D

This completes the matching task! Let me know if you'd like this formatted as a printable answer sheet.