FN41 Cooking Terminology

Which measure equals a one-half cup?

• two fluid ounces

• eight tablespoons

• eight teaspoons

• eight fluid ounces

Which measure equals 1 pound?

• 4 ounces

• 8 ounces

• 16 ounces

• 32 ounces

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

• dissolve.

• marinate.

• soak.

• vent.

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

• dissolve.

• marinate.

• soak.

• vent.

To cook uncovered under a direct heat source is to:

• braise.

• broil.

• roast.

• simmer.

To lightly brown or cook food in a small amount of hot fat is to:

• barbeque.

• boil.

• sauté.

• steam.

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