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Culinary Terms Practice Exercises

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Updated on Jul 15, 2011

Read the following study guide for a concept review:

Culinary Terms Study Guide

Activity 1: ANALOGIES

Look at the relationship of the first two words, then figure out which vocabulary word fits best in the second set.

  1. baste : brush :: soak : _____
  2. semifreddo : chilled :: _____ : rehydrate
  3. julienne : slice :: _____ : coat
  4. flambé : liquor :: knife : _____
  5. zest : skin :: stick : _____

Activity 2: WHAT AM I?

Read each question and write the appropriate answer from this lesson's vocabulary words.

  1. You can't get a rise out of me. What am I?
  2. You need to use a broiler or high heat with me. What am I?
  3. I do double duty as a noun and a verb. What am I?
  4. I'm a very healthy food for you to eat because some studies say I can fight off cancer. What am I?
  5. Watch my temperature—I need to be almost boiling, but not quite. What am I?

Activity 3: WORD MIX-UP

Unscramble each word and write it correctly.

1. isrbae
2. aflmeb
3. rbolaip
4. orxu
5. zste
6. seatb
7. cinuies
8. cnetusteroit
9. ocres
10. edfdseirom
11. atanerim
12. aesr
13. lednuevean
14. chnlba
15. edergd
16. esewkr
17. enuilnej
18. eutldi
19. pohca
20. suirrcofceu

Activity 4: WHICH ONE DOES NOT BELONG?

Read each set of words below and circle the one that doesn't fit. On the line underneath, write why it doesn't fit.

  1. parboil, roux, blanch
  2. dilute, reconstitute, dredge
  3. zest, braise, sear
  4. roux, dredge, julienne
  5. flambé, zest, julienne

Activity 5: GET CREATIVE

On the lines below, write a story using at least five of the vocabulary words in this lesson. Make sure you use the correct form of the word.

Answers

Activity 1: ANALOGIES

  1. marinade
  2. reconstitute
  3. dredge
  4. score
  5. skewer

Activity 2: WHAT AM I?

  1. unleavened
  2. sear
  3. skewer
  4. cruciferous
  5. parboil

Activity 3: WORD MIX-UP

  1. braise
  2. flambé
  3. parboil
  4. roux
  5. zest
  6. baste
  7. cuisine
  8. reconstitute
  9. score
  10. semifreddo
  11. marinate
  12. sear
  13. unleavened
  14. blanch
  15. dredge
  16. skewer
  17. julienne
  18. dilute
  19. poach
  20. cruciferous

Activity 4: WHICH ONE DOES NOT BELONG?

  1. roux; the other two are about putting food into boiling water
  2. dredge; the other two are about adding water to a substance
  3. zest; the other two are about using high heat for cooking
  4. julienne; the other two use flour
  5. flambé; the other two are prepared as garnishes

Activity 5: GET CREATIVE

There are no right or wrong answers for this activity. However, you may wish to have a family member, friend, or teacher review your response and give feedback.

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