2.03 Part 2: Question Preview (ID: 31634)


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

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

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

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

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

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

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 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

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

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

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

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 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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