Foods 1 - 2.04 Cooking Terms

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 cook food in a pan using vapor produced by a boiling liquid

• steam

• simmer

• boil

• saute

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

• barbeque

• boil

• sauté

• steam

The abbreviation for pound is:

• pd

• pt

• lb

• lt

To cook food in liquid that is just below the boiling point

• steam

• simmer

• boil

• saute

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

• dissolve

• marinate

• soak

• vent

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

• baste

• grease

• season

• tenderize

How many tablespoons are in 1 cup?

• 4

• 8

• 12

• 16

How many cups are in 2 quarts?

• 4

• 8

• 12

• 16

Which measure equals a one-half cup?

• two fluid ounces

• eight tablespoons

• eight teaspoons

• eight fluid ounces