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

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 use less than 1/8 teaspoon or the amount of an ingredient that can be held between the thumb and forefinger is:

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

To cook uncovered under a direct heat source is:

To press against a grater and shred:

Which measure equals one pound?

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

To kill or drastically reduce the amount of contaminants on food-contact surfaces by using chemicals or high temperatures is:

To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands is:

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

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

To cut into ¼ inch squares

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

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

To cut into the smallest uneven pieces.

Which recipe resource would include cooking tips and helpful information?

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

What recipe resource is the quickest and easiest way to research recipes by ingredient, type, or time available for preparation is:

Which recipe part is NOT necessary, but is useful when planning foods to fit into an eating plan

Which kitchen equipment do I use to cut in fat with flour

Which recipe part tells how to prepare a recipe, and needs to be in the order it should be completed?

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

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

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

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

Which is a recipe resource?

What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?

What recipe resource is passed down from previous generations?

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

Which recipe part tells the number and size of servings the recipe will make?

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

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?

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

I am baking chocolate chocolate chip cookies. I do not have 1 oz. of baking chocolate. What can I substitute?

What should be done to all fresh fruits before eating or cooking?

What change occurs whenever vegetables are cooked?

What is a benefit of buying frozen fruit instead of fresh fruit?

Which cooking method for vegetables retains the most nutrients?

Which vegetable can be baked effectively at any temperature between 300 and 450 degrees?

What is true about fruit purchased during its off season, such as strawberries in December?

Cut fruits

Which indicates that a fruit is ripe?

If vegetables require washing before storage, why should they be thoroughly dried?

Fruit is ready to eat when

What would be the goal of putting lemon juice on freshly cut fruit?

Water used to simmer vegetables

What effect does refrigeration have on fruits?

Canned, frozen, and dried fruits are

Which method of cooking vegetables helps retain the most nutrients, color, texture, and flavor while using a small amount of water?

The edible skins of fruits such as apples and pears provide what for the body?

Rinsing fresh fruit in cool water

Why might edible skin of some vegetables such as cucumbers be pared away?