JC HE worksheets

1. 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: ______________________________________________________

2. 10. Place the following dishes in the correct oven temperature:
Apple tart; meringue, chicken casserole
Cool 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
smooth
4. Cream D. Bake a pastry case without a filling
5. Dredge E. Beat air into a mixture using a whisk
6. Dough F. Crumble fat into flour using the fingertips
7. Fold G. Mix quickly to introduce air
8. Knead H. Any fat used in baking that produces a brittle texture
9. Raising agent I. A soft or fairly stiff mixture of flour and liquid used to
make bread, scones and pastry
10. Rub in J. Mix a starchy powder with a liquid so that it does not lump
11. Shortening K. Sprinkle with sugar or flour
12. Whisk L. Mix fat and sugar together until pale and fluffy
1 2 3 4 5 6 7 8 9 10 11 12
13. Give one example of a dish used for the following cookery methods:
Cake making method: Used for:
Rubbing in method
Creaming method
All-in-one method
Whisking method
Melting method