End Of Year Part 2 Question Preview (ID: 59534)
Final Exam Review.
TEACHERS: click here for quick copy question ID numbers.
A small “t” represents this measurement.
a) teaspoon
b) tea pot
c) tablespoon
d) tt spoon
The number of ounces in one pound.
a) 16
b) 14
c) 18
d) 12
The number of cups in 2 quarts.
a) 8
b) 6
c) 4
d) 10
These are used to measure products less than ¼ cup.
a) measuring spoons
b) mixing spoons
c) mixing cups
d) spoons
This measurement is the number of teaspoons equivalent to 1 tablespoon
a) 3 t
b) 6 t
c) 4 t
d) 2 t
The term used for cooking items under direct heat.
a) broil
b) boil
c) sear
d) pan saute
To cut into very small pieces.
a) mince
b) dice
c) cube
d) cut
A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides (typically in an oven).
a) roast
b) braise
c) baste
d) sear
A cooking method that means to lightly brown or cook food in a small amount of hot fat
a) saute
b) braise
c) baste
d) roasting
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking.
a) baste
b) braise
c) saute
d) stir fry
A cooking method that uses water surrounding a dish inside a pan. Used to tenderize tough cuts of meat.
a) braise
b) baste
c) roasting
d) grilling
How many T are in a stick of butter?
a) 8
b) 6
c) 4
d) 10
to blend a delicate mixture into a heavy one using a gentle down, up, over motion
a) fold
b) toss
c) stir
d) combine
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