Cooking Terms Worksheets - 15 Worksheets Library - Free Printable

Let's solve the "Cooking Terms" worksheet step by step. The task is to match each definition with the correct cooking term.

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Here are the definitions and their corresponding cooking terms:

1. To cook food with dry heat in an oven.
→ Bake
*Explanation:* Baking involves using dry heat in an oven to cook food, such as bread, cakes, or casseroles.

2. To cook food on a roast or spit over coals.
→ Roast
*Explanation:* Roasting typically means cooking food (like meat or vegetables) slowly in an oven or over an open fire, often on a spit.

3. To moisten food while it is cooking in order to keep it from drying out and to add flavor.
→ Baste
*Explanation:* Basting involves periodically pouring liquid (like juices or butter) over food during cooking to keep it moist and flavorful.

4. To cook in water that has reached 212 degrees F.
→ Boil
*Explanation:* Water boils at 212°F (100°C), so cooking food in boiling water is called boiling.

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 involves searing food first, then slow-cooking it in a little liquid in a covered pot.

6. To coat with crumbs or cornmeal before cooking.
→ Crumb
*Explanation:* This refers to coating food (like chicken or fish) with breadcrumbs or cornmeal before frying or baking.

7. To cook directly over or under high heat in an oven.
→ Broil
*Explanation:* Broiling uses intense direct heat from above or below in the oven, often used for meats or vegetables.

8. To cook over a high heat, usually on the stove, in order to brown the outside of food.
→ Sear
*Explanation:* Searing creates a browned crust on the surface of food by cooking it quickly at high heat.

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 liquid (like wine or broth) to a hot pan to dissolve the flavorful browned bits (fond) left after searing.

10. To coat uncooked food, usually with flour, cornmeal, or bread crumbs.
→ Dredge
*Explanation:* Dredging means coating food in dry ingredients like flour or crumbs before cooking.

11. To rub the inside of a cooking dish or pan with fat or oil, to prevent sticking.
→ Grease
*Explanation:* Greasing a pan helps prevent food from sticking during cooking.

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Final Answer Key:

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

✔ These are standard cooking terms commonly used in recipes and culinary contexts.

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