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Match it! Select the correct answer from the pull down...Good luck!
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:
Roast
Braise
Boil
Pinch
Grease
Dissolve
Cup
Slice
To rub fat on the surface of a food or a cooking utensil is to:
Roast
Braise
Boil
Pinch
Grease
Dissolve
Cup
Slice
To cook food in a hot liquid, 212 F, having bubbles that rise to and break on the surface of a liquid is to:
Roast
Braise
Boil
Pinch
Grease
Dissolve
Cup
Slice
To cause a solid food to turn into or become part of a liquid is to:
Roast
Braise
Boil
Pinch
Grease
Dissolve
Cup
Slice
An amount that is less than 1/8 teaspoon or the amount that can be held between the thumb and forefinger is a:
Roast
Braise
Boil
Pinch
Grease
Dissolve
Cup
Slice
In a recipe, C. is the abbreviation for:
Roast
Braise
Boil
Pinch
Grease
Dissolve
Cup
Slice
To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:
Roast
Braise
Boil
Pinch
Grease
Dissolve
Cup
Slice
To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
Roast
Braise
Boil
Pinch
Grease
Dissolve
Cup
Slice
Check it!