Foods 1 2.04-2.06 Review

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 1/2 cup?

• Two fluid ounces

• 8 tablespoons

• 8 teaspoons

• 8 fluid ounces

To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, 2 forks, or the hands is to:

• Cut-in

• Fold

• Knead

• Stir

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 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 teaspooons

• 3 teaspoons

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

• Barbeque

• Boil

• Sauté

• Steam

Which measure equals 1 pound?

• 4 ounces

• 8 ounces

• 16 ounces

• 32 ounces

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

• Dissolve

• Marinate

• Soak

• Vent