OCS voc. 11
Quiz by Tracy Hatcher
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14 questions
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- Q1cook by simmering in a small amount of liquidPoach30s
- Q2a pie like dish consisting of an unsweetened pastry shell dfilled with a custard or egg based filling and usually containing cheese and other ingredients, as vegetables, seafood, or hamQuiche30s
- Q3the fruit or seed of leguminous plants (as peas, lentils or beans) used for foodLegume30s
- Q4the meat of cattle less than three months of ageVeal30s
- Q5edible parts of animals other than muscle, such as liver, heart, and tongueVariety meat30s
- Q6flecks of fat found throughout the lean muscles of meat (adds to tenderness and provides flavor)Marbling30s
- Q7to put meat or fish in a sauce for a period of time to add flavor or to make the meat or fish more tenderMarinate30s
- Q8a young chicken usually under 3 monthsFryer30s
- Q9a young chicken of the cornish breed typically weighing under two pounds and suitable for roastingCornish game hen30s
- Q10fish that have fins and backbonesFinfish30s
- Q11fish that have shells instead of backbonesShellfish30s
- Q12shellfish with a segmented body that is covered by a crust like shellCrustaceans30s
- Q13squid used as foodCalamari30s
- Q14a milk flavored, custard like cake made from soybeansTofu30s