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Year 8 Food revision - 2025 > Cook > Flashcards

Cook Flashcards

(72 cards)

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1
Q

What is the primary function of a cook?

A

To prepare and cook food.

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2
Q

True or False: A chef is a type of cook.

A

True.

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3
Q

Fill in the blank: A __________ is a professional cook who is in charge of a kitchen.

A

chef

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4
Q

What are the main types of cooking methods?

A

Boiling, baking, frying, steaming, grilling, and roasting.

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5
Q

What is mise en place?

A

A French term meaning ‘everything in its place,’ referring to the preparation and organization of ingredients before cooking.

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6
Q

Multiple Choice: Which of the following is not a cooking technique? A) Sautéing B) Grilling C) Arranging D) Baking

A

C) Arranging

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7
Q

What is the purpose of seasoning food?

A

To enhance the flavor of the dish.

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8
Q

True or False: Cooking at high temperatures always makes food healthier.

A

False.

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9
Q

What does al dente mean in cooking pasta?

A

Cooked until firm to the bite.

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10
Q

Fill in the blank: The __________ is the main ingredient in a recipe.

A

base

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11
Q

What is the significance of food safety in cooking?

A

To prevent foodborne illnesses and ensure safe consumption.

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12
Q

Multiple Choice: Which of the following is a common herb used in cooking? A) Basil B) Sugar C) Flour D) Salt

A

A) Basil

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13
Q

What is a soufflé?

A

A light, fluffy dish made with beaten egg whites and flavored base.

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14
Q

True or False: A cook can also be responsible for menu planning.

A

True.

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15
Q

What does it mean to ‘sauté’ food?

A

To cook food quickly in a small amount of oil or fat over high heat.

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16
Q

Fill in the blank: __________ is the process of heating food to a temperature that kills harmful bacteria.

A

Pasteurization

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17
Q

What is the role of a sous chef?

A

To assist the head chef and manage kitchen operations.

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18
Q

Multiple Choice: Which of the following is a baking technique? A) Blanching B) Roasting C) Kneading D) Poaching

A

C) Kneading

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19
Q

What is the purpose of marinating food?

A

To enhance flavor and tenderness.

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20
Q

True or False: All cooking oils have the same smoke point.

A

False.

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21
Q

What does ‘braising’ involve?

A

Cooking food slowly in a small amount of liquid after browning it.

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22
Q

Fill in the blank: A __________ knife is used for chopping vegetables.

A

chef’s

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23
Q

What is a common thickening agent used in cooking?

A

Cornstarch.

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24
Q

Multiple Choice: What is the primary ingredient in guacamole? A) Tomato B) Avocado C) Cucumber D) Pepper

A

B) Avocado

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25
What is the purpose of a food processor in cooking?
To chop, slice, shred, and puree ingredients quickly.
26
True or False: Cooking times are the same for all types of meat.
False.
27
What is the function of a pastry chef?
To create desserts, pastries, and baked goods.
28
Fill in the blank: __________ refers to cooking food in its own juices.
Braising
29
What is a common method for cooking vegetables to retain their nutrients?
Steaming.
30
Multiple Choice: Which of these is not a type of pasta? A) Penne B) Fettuccine C) Risotto D) Spaghetti
C) Risotto
31
What does it mean to 'deglaze' a pan?
To add liquid to a hot pan to loosen browned bits of food.
32
True or False: A grill is used only for cooking meat.
False.
33
What is a common ingredient in a vinaigrette?
Oil and vinegar.
34
Fill in the blank: __________ is a cooking technique that involves cooking food in a water bath.
Sous vide
35
What is the purpose of blanching vegetables?
To preserve color and nutrients before freezing or further cooking.
36
Multiple Choice: Which of the following is a common spice? A) Cinnamon B) Lettuce C) Rice D) Bread
A) Cinnamon
37
What does it mean to 'reduce' a sauce?
To simmer it until it thickens and the flavors concentrate.
38
True or False: All cooking methods require the same amount of time.
False.
39
What is the purpose of a food thermometer?
To ensure food is cooked to a safe internal temperature.
40
Fill in the blank: __________ cooking involves using dry heat, typically in an oven.
Baking
41
What is a common use for a slow cooker?
To prepare stews and soups slowly over several hours.
42
Multiple Choice: Which of the following is a type of fish? A) Quinoa B) Salmon C) Cabbage D) Potato
B) Salmon
43
What cooking technique involves cooking food in a small amount of fat over medium heat?
Sautéing.
44
True or False: Sous vide cooking requires precise temperature control.
True.
45
What is a common tool used to measure ingredients accurately?
Measuring cups.
46
Fill in the blank: __________ is the process of cooking food in water at 212°F (100°C).
Boiling
47
What does 'seasoning' typically include?
Salt, pepper, herbs, and spices.
48
Multiple Choice: Which of the following is a dairy product? A) Olive oil B) Butter C) Vinegar D) Soy sauce
B) Butter
49
What is the purpose of a cutting board?
To provide a surface for cutting and preparing food.
50
True or False: You should always wash your hands before cooking.
True.
51
What is the main difference between baking and roasting?
Baking is typically for bread and pastries, while roasting is for meats and vegetables.
52
Fill in the blank: A __________ is a mixture of flour, fat, and liquid used for baking.
dough
53
What is a common use for a whisk in cooking?
To beat eggs or mix ingredients.
54
Multiple Choice: Which of the following is a common source of protein? A) Bread B) Chicken C) Potato D) Lettuce
B) Chicken
55
What does it mean to 'fold' ingredients?
To combine gently without deflating air.
56
True or False: All fruits are sweet.
False.
57
What is a standard temperature for cooking poultry?
165°F (75°C).
58
Fill in the blank: __________ is a cooking method that uses steam to cook food.
Steaming
59
What is the purpose of a timer in cooking?
To track cooking times and prevent overcooking.
60
Multiple Choice: Which of the following is a type of grain? A) Almond B) Rice C) Carrot D) Chicken
B) Rice
61
What does 'caramelizing' refer to in cooking?
Cooking sugar until it turns brown and develops a rich flavor.
62
True or False: A sous chef is less skilled than a head chef.
False.
63
What is a common use for parchment paper in cooking?
To line baking sheets and prevent sticking.
64
Fill in the blank: __________ is a technique used to cook food in a liquid at a low temperature for a long time.
Braising
65
What is the purpose of a blender in cooking?
To puree or mix ingredients smoothly.
66
Multiple Choice: Which of the following is a type of cheese? A) Gouda B) Wheat C) Celery D) Lentil
A) Gouda
67
What does 'zesting' refer to?
Removing the outer skin of citrus fruits for flavor.
68
True or False: Cooking with fresh ingredients is always better than frozen.
False.
69
What is a common way to serve sauces?
Drizzled over or on the side of the dish.
70
Fill in the blank: __________ is the process of cooking food in a small amount of water or broth until it is tender.
Simmering
71
What is the purpose of a food scale?
To measure ingredient weight accurately.
72
Multiple Choice: Which of the following is not a vegetable? A) Spinach B) Tomato C) Grapefruit D) Carrot
C) Grapefruit

Year 8 Food revision - 2025 (15 decks)

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