Worksheets2.04 Remember Measuring, Cutting/Preparation, Mixing, and Cooking
Total questions: 11
Worksheet time: 6mins
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or by the hands is to:
Cut-in
Fold
knead
stir
To cause a solid food to turn into or become part of a liquid is to:
dissolve
marinate
soak
vent
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 blend a delicate mixture into a heavier one by 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
To leave an opening in the covering of a food to allow steam to escape is to:
dissolve
marinate
soak
vent
What is an abbreviation for teaspoon?
t
teas
T
Tbsp
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 teaspoons
3 teaspoons
Which measure equals a one-half cup?
two fluid ounces
eight tablespoons
eight teaspoons
eight fluid ounces
To cook uncovered under a direct heat source is to:
braise
broil
roast
simmer
Which measure equals 1 pound?
4 ounces
8 ounces
16 ounces
32 ounces
