What is the best explanation of the following phrase from a recipe? “The beef must be cooked until it is done to a turn.” a) The cook must cook the beef until it is rare. b) The cook must cook the beef very lightly. c) The cook must deep fry the beef. d) The cook must cook the beef until it is perfectly cooked through. 2. What is a sieve? a) A utensil that has many small holes to let liquid drain from solids. b) A utensil that is used to stir liquids very quickly to become more solid. c) A utensil that is like a large spoon and is used to move liquid to a bowl. d) A utensil that is bowl like and is used to fry food in oriental cooking. 3. What does the following phrase from a recipe mean? “Marinade the ribs in a barbeque sauce overnight before cooking.” a) Put the ribs in a fridge to chill. b) Put the ribs in a freezer to freeze. c) Slow cook the ribs in a sauce to soften them. d) Cover the ribs in a sauce to add flavour. 4. What utensil would we use to shred cheese into many tiny strands or pieces? a) A sieve b) A grater c) A spatula d) A pair of tongs 5. Use a food processor _________ the fruit and milk to create the perfect smoothie. a) to boil b) to shred c) to peel d) to blend 6. We often use words of French origin to talk about food and cooking. Look at this example: “I often enjoy a glass of brandy as a/an _________ after a good meal.” a) digestif b) aperitif c) entrée d) hors-d'oeuvre