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End Of Year Part 2
Test Description: Final exam review
Instructions: Answer all questions to get your test result.
1) A small “t” represents this measurement.
A
tablespoon
B
teaspoon
C
tea pot
D
tt spoon
2) The number of ounces in one pound.
A
14
B
12
C
18
D
16
3) The number of cups in 2 quarts.
A
4
B
6
C
10
D
8
4) These are used to measure products less than ¼ cup.
A
mixing cups
B
mixing spoons
C
measuring spoons
D
spoons
5) This measurement is the number of teaspoons equivalent to 1 tablespoon
A
2 t
B
6 t
C
3 t
D
4 t
6) The term used for cooking items under direct heat.
A
boil
B
broil
C
pan saute
D
sear
7) To cut into very small pieces.
A
mince
B
cube
C
cut
D
dice
8) A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides (typically in an oven).
A
sear
B
baste
C
braise
D
roast
9) A cooking method that means to lightly brown or cook food in a small amount of hot fat
A
baste
B
saute
C
braise
D
roasting
10) To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking.
A
braise
B
stir fry
C
baste
D
saute
11) A cooking method that uses water surrounding a dish inside a pan. Used to tenderize tough cuts of meat.
A
roasting
B
grilling
C
baste
D
braise
12) How many T are in a stick of butter?
A
6
B
4
C
8
D
10
13) to blend a delicate mixture into a heavy one using a gentle down, up, over motion
A
combine
B
toss
C
fold
D
stir
*select an answer for all questions
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