Obj. 2.04 Question Preview (ID: 59656)


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

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) fold
b) cut in
c) stir
d) knead

To cause a solid food to turn into or become part of a liquid is to:
a) dissolve
b) vent
c) soak
d) marinate

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

Which measure equals a one-half cup?
a) 8T
b) 8t
c) 8 fl oz
d) 8 oz

To lightly brown or cook food in a small amount of hot fat is to:
a) saute
b) bbq
c) stream
d) boil

What is an abbreviation for teaspoon?
a) t
b) T
c) Tspa
d) Tbsp

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) cut in
b) fold
c) stir
d) knead

To leave an opening in the covering of a food to allow steam to escape is to:
a) vent
b) dissolve
c) soak
d) marinate

To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:
a) knead
b) fold
c) cut in
d) soak

Which measure equals 1 T?
a) 3 t
b) 1 fl oz
c) 3 oz
d) 2 t

Which measure equals1 pound?
a) 16 oz
b) 8 oz
c) 8 fl oz
d) 12 oz

To cook uncovered under a direct heat source is to:
a) broil
b) roast
c) boil
d) simmer

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