FN1 Unit 2 Test

Front

Which kitchen equipment is used to quick-fry foods in a small amount of fat?

Back

Wok

Front

What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?

Back

Strainer

Front

Which measure equals one half cup? Options: two fluid ounces, eight tablespoons, eight teaspoons, eight fluid ounces

Back

eight tablespoons

Front

To increase the flavor of a food by adding herbs, spices, or other ingredients or to prepare a cooking utensil for cooking is:

Back

season

Front

To leave an opening in the covering of a food to allow steam to escape is to:

Back

vent

Front

To beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light is to:

Back

cream

Front

To cook uncovered under a direct heat source is to:

Back

broil

Front

To cook food in hot liquid, 212 F, having bubbles that rise to and break on the surface of a liquid is to:

Back

boil

Front

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

Back

temperature and time

Front

Which is a recipe resource? Options: container size and type, equivalent measurement, ingredients and amounts, magazine or newspaper

Back

magazine or newspaper