Foods 1 - 2.04 Cooking Terms

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

• dissolve

• marinate

• soak

• vent

To blend a delicate mixture into a heavier one, using a rubber spatula or spoon in a gentle up, down, and over motion so that the mixture stays light is to:

• cut-in

• fold

• knead

• stir

Which measure equals one pound?

• eight ounces

• eight fluid ounces

• sixteen ounces

• sixteen fluid ounces

How many cups are in 2 quarts?

• 4

• 8

• 12

• 16

3 quarts = ______ pints

• 1

• 3

• 6

• 9

How many tablespoons are in 1 cup?

• 4

• 8

• 12

• 16

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 a one-half cup?

• two fluid ounces

• eight tablespoons

• eight teaspoons

• eight fluid ounces

Which measure equals 1 tablespoon?

• 1 fluid ounce

• 2 fluid ounces

• 2 teaspoons

• 3 teaspoons