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Obj. 2.04
Test Description: MCMC terms
Instructions: Answer all questions to get your test result.
1) to blend a delicate mixture into a heavier one by using a rubber spatula or spoon in a gently up, down, and over motion so that the mixture stays light is to:
A
stir
B
knead
C
fold
D
cut in
2) To cause a solid food to turn into or become part of a liquid is to:
A
dissolve
B
vent
C
marinate
D
soak
3) To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to:
A
baste
B
season
C
grill
D
tenderize
4) Which measure equals a one-half cup?
A
8 oz
B
8T
C
8t
D
8 fl oz
5) To lightly brown or cook food in a small amount of hot fat is to:
A
saute
B
boil
C
stream
D
bbq
6) What is an abbreviation for teaspoon?
A
t
B
Tspa
C
T
D
Tbsp
7) To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands is to:
A
stir
B
fold
C
cut in
D
knead
8) To leave an opening in the covering of a food to allow steam to escape is to:
A
vent
B
marinate
C
dissolve
D
soak
9) To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:
A
cut in
B
knead
C
fold
D
soak
10) Which measure equals 1 T?
A
3 t
B
3 oz
C
2 t
D
1 fl oz
11) Which measure equals1 pound?
A
12 oz
B
16 oz
C
8 fl oz
D
8 oz
12) To cook uncovered under a direct heat source is to:
A
broil
B
simmer
C
roast
D
boil
*select an answer for all questions
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