placeholder image to represent content

Food and Nutrition Chapter 3 Vocabulary

Quiz by Tiffany McCallister

Our brand new solo games combine with your quiz, on the same screen

Correct quiz answers unlock more play!

New Quizalize solo game modes
12 questions
Show answers
  • Q1
    A mixture
    alloy
    30s
  • Q2
    A versatile kitchen knife with a long, smooth blade for slicing, dicing, and mincing fresh fruits, vegetables, and herbs; also known as a French knife
    chef's knife
    30s
  • Q3
    A perforated bowl used to drain fruits, vegetables, and pasta
    colander
    30s
  • Q4
    A small pan that fits into a larger pan containing simmering water. Food is placed in the smaller pan for gentle cooking.
    double boiler
    30s
  • Q5
    joined
    fused
    30s
  • Q6
    A coating applied to both the inside and outside of cookware and bakeware that prevents foods from sticking.
    non-stick finish
    30s
  • Q7
    A marking with tiny indentations.
    pitting
    30s
  • Q8
    A piece of cookware with two handles used for cooking foods in liquid over direct heat.
    pot
    30s
  • Q9
    A piece of cookware with one handle used for cooking foods in liquid over direct heat
    saucepan
    30s
  • Q10
    A knife blade with a sawtooth edge
    serrated blade
    30s
  • Q11
    poisonous
    toxic
    30s
  • Q12
    A mixing tool made of loops of wire attached to a handle, used to incorporate air into foods.
    whisk
    30s

Teachers give this quiz to your class