Foods 1 Obj. 2.04

To cook uncovered under a direct heat source is to:

• braise

• broil.

• roast.

• simmer.

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

• dissolve

• marinate

• soak.

• vent.

Which measure equals a one-half cup?

• two fluid ounces

• eight tablespoons

• eight teaspoons

• eight fluid ounces

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

• cut-in.

• fold.

• knead

• stir.

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

• baste.

• grease

• season

• tenderize

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

Which measure equals 1 tablespoon?

• 1 fluid ounce

• 2 fluid ounces

• 2 teaspoons

• 3 teaspoons

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

• barbeque.

• boil

• sauté

• steam.

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