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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
Pinch
B
Ounce
C
Level
D
Heap
2) To leave an opening in the covering of a food to allow steam to escape is to:
A
Vent
B
Dissolve
C
Marinate
D
Soak
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
Eight teaspoons
C
Eight tablespoons
D
Two fluid ounces
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
Grease
B
Tenederize
C
Baste
D
Marinate
7) To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:
A
Broil
B
Roast
C
Braise
D
Simmer
8) What is an abbreviation for fluid ounce?
A
ouc.
B
fl ouc.
C
fl. oz.
D
oz.
9) To cause a solid food to turn into or become part of a liquid is to:
A
Dissolve
B
Soak
C
Marinate
D
Fent
10) To lightly mix ingredients by tumbling them with tongs or a large fork and spoon is to:
A
Cream
B
Sift
C
Toss
D
Beat
11) In a recipe, C. is the abbreviation for:
A
Cube
B
Cut
C
Cup
D
Chop
12) To cook uncovered under a direct heat source is to:
A
Broil
B
Roast
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
Dissolve
D
Vent
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
Boil
C
Saute
D
Barbeque
15) To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
A
Shred
B
Slice
C
Pare
D
Mince
*select an answer for all questions
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