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