Foods 1 Kitchen Equipment, Terms and Recipes review

The amount of servings that a recipe makes.

• Yield
• Recipe
• Total
• Final Ammount(FA)

To cause a solid food to turn into or become part of a liquid is to:

• dissolve

• vent

• marinate

• soak

Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used

to bake quiche?

• Loaf pan

• Pie pan

• Baking sheet

• Roasting pan

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

• Temperature and time

• List of ingredients & amounts

• Step-by-step directions

• Container size & type

To immerse food in a liquid for the purpose of wetting, softening, or cleaning it is to:

• dissolve

• marinate

• soak

• 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:

• broil

• braise

• simmer

• roast

Which measure equals one pint?

• 16 fluid ounces

• 16 teaspoons

• 4 cups

• 12 tablespoons

What tool is used to remove skin from fruits and vegetables?

• Measureing spoon

• Peeler

• Rotary beater

• Pastry blender

An amount that is less than 1/8 teaspoon or the amount that can be held between the thumb and forefinger is a:

• pinch

• ounce

• heap

• level

Which is an example of an essential ingredient in a recipe?

• Salt in a loaf of bread

• Green pepper in a casserole

• Nuts in a quick bread

• Toasted almonds in a salad