2.04 & 2.05 Measuring, mixing,etc & Cook/Clean terms

To combine flour and solid fat by cutting the fat into tiny pieces using pastry blender, two forks, or the hands is to:

• cut-in

• fold

• knead

• stir

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

• dissolve

• marinate

• soak

• vent

To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:

• cut in

• fold

• knead

• stir

To blend a delicate mixture into a heavier one by using a rubber spatula or spoon in a gentle up, down, and over motion so that the mixture stays light is to:

• cut-in

• fold

• knead

• stir

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

• dissolve

• marinate

• soak

• vent

What is an abbreviation for teaspoon?

• t

• teas

• T

• Tbsp

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to:

• baste

• grease

• season

• tenderize

Which measure equals 1 tablespoon?

• 1 fluid ounce

• 2 fluid ounces

• 2 teaspoons

• 3 teaspoons

To cook uncovered under a direct heat source is to:

• braise

• broil

• roast

• simmer

Which measure equals one-half cup?

• two fluid ounces

• eight tablespoons

• eight teaspoons

• eight fluid ounces