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Food Terms Test-N&W2

Quiz by Amy Johnson

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44 questions
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  • Q1
    beat
    mix ingredients together with a circular up & down motion
    120s
  • Q2
    boil
    to cook liquid at 212 degrees F
    120s
  • Q3
    bread
    coat with dry bread or cracker crumbs
    120s
  • Q4
    broil
    cook uncovered under a direct source of heat
    120s
  • Q5
    brown
    to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
    120s
  • Q6
    brush
    to apply sauce, melted fat, or other liquid with a basting or pastry brush
    120s
  • Q7
    chop
    to cut into small, irregular pieces
    120s
  • Q8
    cream
    soften solid fats by adding an ingredient such as sugar and working with a spoon or mixer until it is creamy
    120s
  • Q9
    cube
    to cut into small, 1/2" squares
    120s
  • Q10
    cut in
    to combine solid fat with flour using a pastry blender, forks, or the fingers
    120s
  • Q11
    deep-fry
    to cook in a large or deep amount of hot fat
    120s
  • Q12
    dice
    to cut into small, 1/4" squares
    120s
  • Q13
    dissolve
    to cause a solid food to turn into or become part of a liquid
    120s
  • Q14
    dot
    to place small pieces of butter or another food over the surface of a food (such as butter on a pie)
    120s
  • Q15
    drain
    to remove liquid from a food product
    120s

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