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: ii)_______________________ 7. a) 1kg = __________g =________ml ________________________ i)_____________________ b) 1 Litre= ________ml c) 1 tablespoon 9. Briefly explain how you would clean the following utensils: i)pyrex dish: _______________________________________________________ ii) rolling pin:________________________________________________________ iii)baking tray: ______________________________________________________ 10. Place the following dishes in the correct oven temperature: Apple tart; meringue, chicken casserole Moderate oven 180c Hot oven 220c Cool oven 120c 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 B. An ingredient used in baking to make a dough rise C. To work dough with the hands to make it elastic and smooth D. Bake a pastry case without a filling E. Beat air into a mixture using a whisk F. Crumble fat into flour using the fingertips G. Mix quickly to introduce air H. Any fat used in baking that produces a brittle texture I. A soft or fairly stiff mixture of flour and liquid used to make bread, scones and pastry J. Mix a starchy powder with a liquid so that it does not lump K. Sprinkle with sugar or flour L. Mix fat and sugar together until pale and fluffy 2. Blend 3. Beat 4. 5. 6. 7. 8. 9. Cream Dredge Dough Fold Knead Raising agent 10. Rub in 11. Shortening 12. Whisk 1 2 3 4 5 6 7 8 9 10 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 11 12