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2.03 Part 2
Test Description: Terms Part 2
Instructions: Answer all questions to get your test result.
1) An amount that is less than 1/8 teaspoon or the amount that can be held between the thumb and forefinger is a:
A
Level
B
Heap
C
Pinch
D
Ounce
2) To leave an opening in the covering of a food to allow steam to escape is to:
A
Vent
B
Marinate
C
Soak
D
Dissolve
3) To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan is to:
A
Simmer
B
Roast
C
Braise
D
Broil
4) Which measure equals a one-half cup?
A
Eight fluid ounces
B
Two fluid ounces
C
Eight teaspoons
D
Eight tablespoons
5) To cook food in a hot liquid, 212 F, having bubbles that rise to and break on the surface of a liquid is to:
A
Saute
B
Barbeque
C
Boil
D
Steam
6) To rub fat on the surface of a food or a cooking utensil is to:
A
Baste
B
Marinate
C
Grease
D
Tenederize
7) To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:
A
Braise
B
Roast
C
Broil
D
Simmer
8) What is an abbreviation for fluid ounce?
A
ouc.
B
fl. oz.
C
fl ouc.
D
oz.
9) To cause a solid food to turn into or become part of a liquid is to:
A
Soak
B
Dissolve
C
Fent
D
Marinate
10) To lightly mix ingredients by tumbling them with tongs or a large fork and spoon is to:
A
Cream
B
Beat
C
Sift
D
Toss
11) In a recipe, C. is the abbreviation for:
A
Cup
B
Cube
C
Chop
D
Cut
12) To cook uncovered under a direct heat source is to:
A
Roast
B
Broil
C
Braise
D
Simmer
13) To immerse food in a liquid for the purpose of wetting, softening, or cleaning it is to:
A
Soak
B
Marinate
C
Vent
D
Dissolve
14) To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce is to:
A
Steam
B
Barbeque
C
Boil
D
Saute
15) To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
A
Slice
B
Shred
C
Pare
D
Mince
*select an answer for all questions
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