Foods I Review: 2.03-2.05

Which are used to measure small amounts of ingredients, usually less than 1/4 cup?

• dry measuring cups

• liquid measuring cups

• measuring spoons

• scales

Which kitchen equipment is narrow with deep sides and is used to bake bread and pound cake?

• baking sheet

• loaf pan

• pie pan

• roasting pan

Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?

• baking sheet

• loaf pan

• pie pan

• roasting pan

Which is used to cook vegetables, retaining their nutrients?

• casserole

• double boiler

• Steamer

• wok

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

• dissolve

• marinate

• soak

• vent

To cook uncovered under a direct heat source is to:

• braise

• broil

• roast

• simmer

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