2.03 Part 2 Question Preview (ID: 31634)


Terms Part 2. TEACHERS: click here for quick copy question ID numbers.

An amount that is less than 1/8 teaspoon or the amount that can be held between the thumb and forefinger is a:
a) Heap
b) Level
c) Ounce
d) Pinch

To leave an opening in the covering of a food to allow steam to escape is to:
a) Dissolve
b) Marinate
c) Soak
d) Vent

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:
a) Braise
b) Broil
c) Roast
d) Simmer

Which measure equals a one-half cup?
a) Two fluid ounces
b) Eight tablespoons
c) Eight teaspoons
d) Eight fluid ounces

To cook food in a hot liquid, 212 F, having bubbles that rise to and break on the surface of a liquid is to:
a) Barbeque
b) Boil
c) Saute
d) Steam

To rub fat on the surface of a food or a cooking utensil is to:
a) Baste
b) Grease
c) Marinate
d) Tenederize

To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:
a) Braise
b) Broil
c) Roast
d) Simmer

What is an abbreviation for fluid ounce?
a) fl ouc.
b) fl. oz.
c) ouc.
d) oz.

To cause a solid food to turn into or become part of a liquid is to:
a) Dissolve
b) Marinate
c) Soak
d) Fent

To lightly mix ingredients by tumbling them with tongs or a large fork and spoon is to:
a) Beat
b) Cream
c) Sift
d) Toss

In a recipe, C. is the abbreviation for:
a) Chop
b) Cube
c) Cup
d) Cut

To cook uncovered under a direct heat source is to:
a) Braise
b) Broil
c) Roast
d) Simmer

To immerse food in a liquid for the purpose of wetting, softening, or cleaning it is to:
a) Dissolve
b) Marinate
c) Soak
d) Vent

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:
a) Barbeque
b) Boil
c) Saute
d) Steam

To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
a) Mince
b) Pare
c) Shred
d) Slice

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