Getting ready to cook

To moisten food during cooking with drippings or sauce to add flavor and prevent drying.

• baste

• whip

• sear

• mince

A correct sanitation practice includes...

• keeping foods in the danger zone

• use 1 spoon for tasting and stirring

• washing your hands all the time

• storing foods after they have been out for more than 8 hours

The utensil used to level off dry ingredients.

• ladle

• turner spatula

• straight edge spatula

• rubber spatula

The number of teaspoons in a Tablespoon.

• 3

• 4

• 16

• 8

This utensil cleans the sides of mixing bowls.

• ladle

• turner spatula

• flat edge spatula

• rubber spatula

To brown a food, usually meat, quickly on all sides using high heat to seal in the juices.

• simmer

• baste

• steam

• brown

To cook a food in the vapor given off by boiling water.

• simmer

• steam

• preheat

• baste

What knife do you use to cut off the skin or outer covering of a fruit or veggie?

• paring

• chef

• serrated

• butcher

To cook a food in liquid that is kept just below the boiling point. Slow moving bubbles.

• garnish

• steam

• simmer

• whip

What measuring tool would you use to measure a larger amount of rice?

• dry measuring cup

• measuring spoons

• liquid measuring cup

• scale