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:

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

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:

4) Which measure equals a one-half cup?

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:

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

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

8) What is an abbreviation for fluid ounce?

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

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

11) In a recipe, C. is the abbreviation for:

12) To cook uncovered under a direct heat source is to:

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

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:

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


*select an answer for all questions

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