An amount that is less than 1/8 teaspoon or the amount that can be held between the thumb and forefinger is a:

To leave an opening in the covering of a food to allow steam to escape is to:

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:

Which measure equals a one-half cup?

To cook food in a hot liquid, 212 F, having bubbles that rise to and break on the surface of a liquid is to:

To rub fat on the surface of a food or a cooking utensil is to:

To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:

What is an abbreviation for fluid ounce?

To cause a solid food to turn into or become part of a liquid is to:

To lightly mix ingredients by tumbling them with tongs or a large fork and spoon is to:

In a recipe, C. is the abbreviation for:

To cook uncovered under a direct heat source is to:

To immerse food in a liquid for the purpose of wetting, softening, or cleaning it is to:

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:

To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:

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