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

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

to bake quiche?

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

To immerse food in a liquid for the purpose of wetting, softening, or cleaning it is to:

To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan is to:

Which measure equals one pint?

What tool is used to remove skin from fruits and vegetables?

Judy is preparing dinner for the whole family. What can she do to save cleanup time?

To lightly mix ingredients by tumbling them with tongs or a large fork and spoon is to:

An amount that is less than 1/8 teaspoon or the amount that can be held between the thumb and forefinger is a:

What type of oven cooks food using heated air that is forced through the oven by a fan?

Which is an example of an essential ingredient in a recipe?

Which kitchen appliance quickly cooks, defrosts, and reheats most foods?

Which measure equals 1/2 cup?

What tool is used to cut-in shortening (used during your biscuit lab)?

To make something easy to chew by applying a process or a substance that breaks down connective tissue of fiber is to:

Which piece of kitchen equipment should be used to cut fresh herbs?

To increase the flavor of a food by adding herbs, spices, or other ingredients or to prepare a cooking utensil for cooking is:

Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?

What utensil is BEST to use to scrape bowls and saucepans and to fold one ingredient into another?

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:

Which kitchen equipment is used to bake and serve main dishes and desserts?

To cook food in a pan using vapor produced by boiling liquid is to:

Which is a recipe resource?

Less baking powder is used and the oven temperature is increased when baking cakes:

Kim is making lasagna and the recipe calls for 1 clove of garlic. She does not have a clove of garlic but has a well-stocked herb and spice cabinet. What could she substitute?

Sarah doesn't want to spend the whole day cleaning after breakfast. To help with this, she should:

In the microwave oven, the food is cooked by:

To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:

Which part of a recipe tells how to prepare a food dish in the order it should be completed?

What tool/utensil is used to remove food and liquid from a food such as soup?

Which part of a recipe tells what type of equipment is needed to prepare a recipe?

Which is a recipe resource?

To rub fat on the surface of a food or a cooking utensil is to:

To cook meat, fish or poultry uncovered in an oven with dry, hot air is to:

What is the abbreviation for fluid ounce?

To cook uncovered under a direct heat source is to:

Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?

Which kitchen appliance is used to fry, bake, broil, or roast foods?

To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce is to:

Which measure equals one pound?

In a recipe, C is the abbreviation for:

To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor is to:

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

In a recipe, pt is the abbreviation for:

Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?

Peas should be removed from hot liquid with a:

What is an abbreviation for gallon?

The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:

Which kitchen equipment is powerful and versatile, because it has assorted disks and blades?

Judy is making frosting for cupcakes. The recipe calls for 1 ounce of unsweetened baking chocolate. What should she substitute if she does not have the unsweetened baking

chocolate?

Which is an example of a non-essential ingredient in a recipe?

Deborah is making cupcakes and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do? Use....

What basket-like container is used to cook foods to retain nutrients?

Which kitchen equipment is used to quick-fry foods in a small amount of fat?

What recipe source is passed down from previous generations?

To beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light is to:

Which is a recipe resource?

To cook food in hot liquid, 212°F, having bubbles that rise to and break on the surface of a liquid is to:

What is TRUE about a microwave oven?

Which kitchen equipment is used to measure the internal temperature of foods?