Sarah is preparing a heart-healthy salad. What should Sarah do before she determines which equipment is needed?

select, read and interpret the recipe

What are three types of hazards that make food unsafe?

Chemical, physical & biological

What should a cook do to avoid cross-contact when preparing food for a customer with allergy?

wash, rinse, and sanitize utensils between uses

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

pre-scrape, clean, rinse, sanitize, air-dry

For a person trying to lose weight, each meal in a healthy eating plan should include?

foods high in nutrition and low incalories.

One example of cross-contamination is when a food employee:

uses same ice for serving dishes & keeping bottles cold

When cleaning up broken glass pieces, how should they be safely gathered and discarded?

by sweeping with a broom, or gathering with a wet paper towel & throw away

Why should pots, pans and casseroles be washed by hand last?

They usually contain the most difficult-to-remove food residues.

Following all kitchen safety rules is essential because they:

aid in the prevention of accidents.

Which is an example of a chemical contaminant?

table sanitizer sprayed over pastries

To encourage good nutrition, ChooseMyPlate.gov recommends your plate should be filled with:

a variety of foods from each of the food groups

studbud

1.00 & 2.00 Review for FDI Exam

80 termsStudBud Administration431 plays

1.00 Relationship between food and health: Review for 1.00 Test 2.04-2.05 Cooking Terms & Recipe Parts: test review 2.02 FN1 Safe Food Handling Procedures: review for test Kitchen Safety, Kitchen Equipment & Teamwork: test review

Flashcards80 cardsFPractice quizPHost liveL

Questions 80

Answers

1
A frozen piece of salmon can be thawed using any procedure except:
part of the cooking process
on the counter
under cold running water
in the cooler
2
Eating convenience foods because a person does NOT know how to cook is an example of?
Stages of life
Family schedules
Knowledge and skills
Peer group
3
Ground beef cooked in a microwave must reach an internal temperature of:
165 F
155 F
145 F
135 F
4
Sarah is preparing a heart-healthy salad. What should Sarah do before she determines which equipment is needed?
list the preparation tasks
evaluate the work plan
select, read and interpret the recipe
make and carry out the work plan
5
What jewelry can food handlers wear while working?
Medical ID bracelet
Diamond bracelet
Sports watch
Plain band ring
6
What are three types of hazards that make food unsafe?
Chemical, physical & biological
Biological, chemical & sanitary
Chemical, physical & environmental
Bioligical, environmental & chemical
7
A recommendation found in the Dietary Guidelines is to consume foods rich in potassium, such as
beef and pork
dinner rolls and oatmeal.
cheese and yogurt.
potatoes and bananas.
8
Which measure equals 1 tablespoon?
3 teaspoons
1 fluid ounce
2 teaspoons
2 fluid ounces
9
To leave an opening in the covering of a food to allow steam to escape is to:
dissolve
soak
vent
marinate
10
Which is used to cook vegetables, retaining their nutrients?
wok
casserole
double boiler
steamer
11
What should a cook do to avoid cross-contact when preparing food for a customer with allergy?
use only organic ingredients
cook the food to its minimum internal temperature
wipe down work surfaces with a wet cloth
wash, rinse, and sanitize utensils between uses
12
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, rinse, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, towel dry
pre-scrape, clean, rinse, sanitize, air-dry
13
Tonya, Sarah and Jane discuss recipe ideas for the class meal. This is an example of:
cooperation.
responsibility.
organization.
communication.
14
An example of food in the protein section on ChooseMyPlate.gov site is:
corn-on-the-cob.
skim milk.
sliced peaches.
black-eye peas.
15
Carrying an armful of wood uphill into one's home is an example of:
moderate activity.
very light activity.
light activity.
heavy activity.
16
How should chemicals be stored?
Above food
Away from prep areas
With kitchenware
In food storage areas
17
Which recipe part tells the number and size of servings the recipe will make?
nutrition analysis
list of ingredients and amounts
container size and type
yield
18
Which equipment is a heavy oval or rectangular pan, often comes with a wire rack, & is used to cook large cuts of meat.
roasting pan
loaf pan
baking sheet
pie pan
19
Juan chose to meet his friends for pizza instead of eating lunch at home. Which type of need?
Economy
Wellness
Entertainment
Nutrition
20
When should hand antiseptics be used?
After hand washing
Before handwashing
When gloves aren't available
Instead of hand washing
21
For a person trying to lose weight, each meal in a healthy eating plan should include?
foods with low nutrient density.
eight glasses of milk.
foods high in nutrition and low incalories.
three meals totaling 3,000 calories per day.
22
The preparation time is 36 min. & the cook time is 17 min. for a stir-fry. Class starts at 8:00 am, it would be ready??
8:53 am
8:30 am
8:58 am
8:23 am
23
One example of cross-contamination is when a food employee:
prepares hand-battered food in small batches.
washes fruits & vegetables under running water.
uses same ice for serving dishes & keeping bottles cold
uses separate cutting boards for raw and cooked meat
24
Which kitchen equipment is narrow with deep sides and is used to bake bread and pound cake?
pie pan
roasting pan
baking sheet
loaf pan
25
To lightly brown or cook food in a small amount of hot fat is to:
steam
boil
barbeque
saute
26
Jennie injured herself & was bleeding. She applied pressure to the wound. This is first aid for which kitchen hazard?
electrical issues
chemical poisoning
cuts
other issues
27
Milk and milk products are the best food sources of:
magnesium.
sodium.
iron.
calcium.
28
Which of the following nutrients build, maintain, and repair body tissues?
Carbohydrates
Proteins
Fat
Water
29
To cook uncovered under a direct heat source is to:
broil
braise
roast
simmer
30
What is an abbreviation for teaspoon?
T
t
teas
Tbsp
31
To work dough with the heels of the hands, repeating press, fold, & turn motions is to:
knead
cut-in
stir
fold
32
When constructing a timetable, which step follows listing tasks?
identify end time
determine clock time
estimate time (in minutes)
calculating the total time
33
Which is not a factor in controlling growth of microorganisms?
temperature
oxygen
moisture
color
34
Which of the following nutrients does NOT provide energy?
Fat
Vitamins
Carbohydrates
Proteins
35
How many seconds should the total handwashing process take?
15
25
20
10
36
Which kitchen equipment do you need to protect the counter top when cutting food?
grater
scraper
straightening steel
cutting board
37
To cause a solid food to turn into or become part of a liquid is to:
marinate
vent
dissolve
soak
38
When cleaning up broken glass pieces, how should they be safely gathered and discarded?
by gathering onto a piece of paper and discarding into the garbage
by gathering up with a cloth & shaking into the garbage
by sweeping in a trash container or under the cabinet until the end of lab
by sweeping with a broom, or gathering with a wet paper towel & throw away
39
Why should pots, pans and casseroles be washed by hand last?
They require the coldest water to remove grease stains.
They usually contain the most difficult-to-remove food residues.
They are the heaviest cooking equipment used.
They should be stored last because they require more space.
40
Which kitchen equipment is metal cutting tool with openings of different sizes & used to prepare cheese or cabbage?
grater/shredder
rolling pin
pastry blender
food chopper
41
Which of the following nutrients protect internal organs?
Carbohydrates
Water
Fat
Proteins
42
Which measure equals 1 pound?
8 fluid ounces
16 ounces
8 ounces
16 fluid ounces
43
Group 2 is making a timetable & just estimated time for each task. What should the group do next?
identify end time
calculate start time
calculate the total time
list tasks
44
Proteins are provided by:
milk and eggs.
dried beans, peas, and nuts.
all answer choices.
meat, fish and poultry.
45
Following all kitchen safety rules is essential because they:
prevent students from burning food.
protect the teacher from lawsuits.
keep students on task during the lab.
aid in the prevention of accidents.
46
Which of the following nutrients provides dietary fiber?
Carbohydrates
Proteins
Fat
Water
47
Which is an example of a chemical contaminant?
buildup of heavy frost on frozen fruit
table sanitizer sprayed over pastries
foul odor coming from fresh seafood
caterpillar found in a case of lettuce
48
What should be used to prevent falls when reaching for equipment or ingredients on top shelves?
counter
step stool
trash can
kitchen chair
49
Which is a recipe resource?
volume measurement
magazine or newspaper
recipe yields
ingredient substitutions
50
To encourage good nutrition, ChooseMyPlate.gov recommends your plate should be filled with:
grains and vegetables.
a variety of foods from each of the food groups
fruits and vegetables
fruits and grains
51
What should be used to protect hands when handling hot utensils?
a damp towel
an article of clothing
an apron
a dry oven mitt
52
Which is the most important reason an employee should refrain from chewing gum while working?
Salavia transferred to an employee's hands & spit onto food
It prevents a food employee from tasting food.
It can be a choking hazard.
Customers may see and find it distasteful.
53
To enourage good nutrition, ChooseMyPlate.gov recommends choosing foods that are high in?
sodium and added sugars.
water and calories.
fiber and nutrients.
sodium and added fats.
54
To pour/spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to
season
baste
tenderize
grease
55
In kitchen 1, John prepared the soup by himself, the rest of the lab members cleaned. What did this group do poorly?
division of tasks among lab members equitably
collection of all equipment & ingredients
use of the recipe
application of sanitation procedures
56
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
list of ingredients and amounts
step-by-step directions
temperature and time
container size and type
57
What is an example of an essential ingredient in a recipe?
toasted almonds in a salad
green bell pepper in a casserole
salt in a loaf of bread
potatoes in a beef stew
58
Slicing meat using a meat slicer requires that:
it be cleaned & sanitized every four hours.
it be cleaned & sanitized at the end of an employee's shift.
it must be disassembled & put in the dishwasher.
it must be cleaned & sanitized when done for the day
59
Which of the following minerals is found in the greatest amount in the body?
Sodium
Calcium
Magnesium
Phosphorus
60
Tina is traveling to Japan & tries sushi for the first time. This is MOST LIKELY an example of
Enjoyment
Wellness
Entertainment
Adventure
61
Which nutrient becomes part of the bones, tissues, and body fluids?
Fat
Minerals
Vitamins
Carbohydrates
62
In a kitchen, pots with handles that are loose:
should be used to store cold foods.
are not a food sanitation issue as long as caution is used.
May lead to injuries from burns by hot food items.
Should be used with pot holders to prevent spilling.
63
Pathogens grow well between which temperatures?
41°F and 135°F
32°F and 41°F
135°F and 165°F
0°F and 32°F
64
Which person should be sure to reduce sodium intake to 1500 mg?
Female in the first trimester of pregnancy
Teenage male with hypertension
New mother breastfeeding her infant
Fourty-year-old male
65
Which is these people would be considered highly susceptible to a food-borne illness?
woman who is 15 weeks pregnant
adult on kidney dialysis
all of the above
preschooler
66
All leftovers must be reheated for 15 seconds to the minimum temperature of:
165 F
145 F
135 F
155 F
67
Food cooked for a buffet and hot held must be maintained at a minimum of what temperature?
145 F
135 F
120 F
175 F
68
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
casserole
double boiler
steamer
wok
69
A recommendation found in the Dietary Guidelines for Americans is to eat?
potatoes boiled in water for five minutes.
fewer processed and red meats.
ice creams and cheese daily.
fish or seafood every other day.
70
Which is a TCS food?
Sprouts
Bananas
Saltines
Coffee
71
Which is the best example of a high-fiber product?
Flour tortilla
Banana
Shredded whole-wheat cereal
Hamburger bun
72
Group 2 is preparing the market order. After listing the of ingredients needed & amount on-hand, what should be next?
interpret the recipe
calculate the amount needed to purchase
assemble the equipment
go to the grocery store
73
An employee has been diagnosed with Norovirus. Can he come to work?
Yes, he can as long as he is restricted to washing dishes
No, he must be excluded until cleared by a doctor
Yes, as long as he washes his hands well
No, he must be excluded but can come back tomorrow
74
To prevent food in a self-service area from becoming contaminated, an operation should:
list all of the ingredients in each menu item.
post allergen information around the self-service area.
ensure that guests use only one plate.
require food employees to monitor the self-service area
75
What is an example of a nonessential ingredient in a recipe?
mushrooms in a stir-fry
baking powder in biscuits
all-purpose flour in a cake
shortening in piecrust
76
Which are used to measure small amounts of ingredients, usually less than 1/4 cup?
measuring spoons
liquid measuring cups
dry measuring cups
scales
77
What is the maximum number of days that chicken salad prepped in house can be held at 41 F?
2
6
3
7
78
Which of the following items can be prepared ahead of time and stored in the refrigerator?
hot Rueben sandwich
garden salad
brownies
wheat crackers
79
Which kitchen equipment is shallow, round baking dish with sloping sides & used to bake quiche?
pie pan
baking sheet
loaf pan
roasting pan
80
Which measure equals a one-half cup?
eight teaspoons
eight fluid ounces
two fluid ounces
eight tablespoons

1.00 & 2.00 Review for FDI Exam Flashcards | StudBud

1.00 & 2.00 Review for FDI Exam

80 termsStudBud Administration431 plays

Flashcards80 cardsFPractice quizPHost liveL

Questions 80

Answers

1
A frozen piece of salmon can be thawed using any procedure except:
part of the cooking process
on the counter
under cold running water
in the cooler
2
Eating convenience foods because a person does NOT know how to cook is an example of?
Stages of life
Family schedules
Knowledge and skills
Peer group
3
Ground beef cooked in a microwave must reach an internal temperature of:
165 F
155 F
145 F
135 F
4
Sarah is preparing a heart-healthy salad. What should Sarah do before she determines which equipment is needed?
list the preparation tasks
evaluate the work plan
select, read and interpret the recipe
make and carry out the work plan
5
What jewelry can food handlers wear while working?
Medical ID bracelet
Diamond bracelet
Sports watch
Plain band ring
6
What are three types of hazards that make food unsafe?
Chemical, physical & biological
Biological, chemical & sanitary
Chemical, physical & environmental
Bioligical, environmental & chemical
7
A recommendation found in the Dietary Guidelines is to consume foods rich in potassium, such as
beef and pork
dinner rolls and oatmeal.
cheese and yogurt.
potatoes and bananas.
8
Which measure equals 1 tablespoon?
3 teaspoons
1 fluid ounce
2 teaspoons
2 fluid ounces
9
To leave an opening in the covering of a food to allow steam to escape is to:
dissolve
soak
vent
marinate
10
Which is used to cook vegetables, retaining their nutrients?
wok
casserole
double boiler
steamer
11
What should a cook do to avoid cross-contact when preparing food for a customer with allergy?
use only organic ingredients
cook the food to its minimum internal temperature
wipe down work surfaces with a wet cloth
wash, rinse, and sanitize utensils between uses
12
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, rinse, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, towel dry
pre-scrape, clean, rinse, sanitize, air-dry
13
Tonya, Sarah and Jane discuss recipe ideas for the class meal. This is an example of:
cooperation.
responsibility.
organization.
communication.
14
An example of food in the protein section on ChooseMyPlate.gov site is:
corn-on-the-cob.
skim milk.
sliced peaches.
black-eye peas.
15
Carrying an armful of wood uphill into one's home is an example of:
moderate activity.
very light activity.
light activity.
heavy activity.
16
How should chemicals be stored?
Above food
Away from prep areas
With kitchenware
In food storage areas
17
Which recipe part tells the number and size of servings the recipe will make?
nutrition analysis
list of ingredients and amounts
container size and type
yield
18
Which equipment is a heavy oval or rectangular pan, often comes with a wire rack, & is used to cook large cuts of meat.
roasting pan
loaf pan
baking sheet
pie pan
19
Juan chose to meet his friends for pizza instead of eating lunch at home. Which type of need?
Economy
Wellness
Entertainment
Nutrition
20
When should hand antiseptics be used?
After hand washing
Before handwashing
When gloves aren't available
Instead of hand washing
21
For a person trying to lose weight, each meal in a healthy eating plan should include?
foods with low nutrient density.
eight glasses of milk.
foods high in nutrition and low incalories.
three meals totaling 3,000 calories per day.
22
The preparation time is 36 min. & the cook time is 17 min. for a stir-fry. Class starts at 8:00 am, it would be ready??
8:53 am
8:30 am
8:58 am
8:23 am
23
One example of cross-contamination is when a food employee:
prepares hand-battered food in small batches.
washes fruits & vegetables under running water.
uses same ice for serving dishes & keeping bottles cold
uses separate cutting boards for raw and cooked meat
24
Which kitchen equipment is narrow with deep sides and is used to bake bread and pound cake?
pie pan
roasting pan
baking sheet
loaf pan
25
To lightly brown or cook food in a small amount of hot fat is to:
steam
boil
barbeque
saute
26
Jennie injured herself & was bleeding. She applied pressure to the wound. This is first aid for which kitchen hazard?
electrical issues
chemical poisoning
cuts
other issues
27
Milk and milk products are the best food sources of:
magnesium.
sodium.
iron.
calcium.
28
Which of the following nutrients build, maintain, and repair body tissues?
Carbohydrates
Proteins
Fat
Water
29
To cook uncovered under a direct heat source is to:
broil
braise
roast
simmer
30
What is an abbreviation for teaspoon?
T
t
teas
Tbsp
31
To work dough with the heels of the hands, repeating press, fold, & turn motions is to:
knead
cut-in
stir
fold
32
When constructing a timetable, which step follows listing tasks?
identify end time
determine clock time
estimate time (in minutes)
calculating the total time
33
Which is not a factor in controlling growth of microorganisms?
temperature
oxygen
moisture
color
34
Which of the following nutrients does NOT provide energy?
Fat
Vitamins
Carbohydrates
Proteins
35
How many seconds should the total handwashing process take?
15
25
20
10
36
Which kitchen equipment do you need to protect the counter top when cutting food?
grater
scraper
straightening steel
cutting board
37
To cause a solid food to turn into or become part of a liquid is to:
marinate
vent
dissolve
soak
38
When cleaning up broken glass pieces, how should they be safely gathered and discarded?
by gathering onto a piece of paper and discarding into the garbage
by gathering up with a cloth & shaking into the garbage
by sweeping in a trash container or under the cabinet until the end of lab
by sweeping with a broom, or gathering with a wet paper towel & throw away
39
Why should pots, pans and casseroles be washed by hand last?
They require the coldest water to remove grease stains.
They usually contain the most difficult-to-remove food residues.
They are the heaviest cooking equipment used.
They should be stored last because they require more space.
40
Which kitchen equipment is metal cutting tool with openings of different sizes & used to prepare cheese or cabbage?
grater/shredder
rolling pin
pastry blender
food chopper
41
Which of the following nutrients protect internal organs?
Carbohydrates
Water
Fat
Proteins
42
Which measure equals 1 pound?
8 fluid ounces
16 ounces
8 ounces
16 fluid ounces
43
Group 2 is making a timetable & just estimated time for each task. What should the group do next?
identify end time
calculate start time
calculate the total time
list tasks
44
Proteins are provided by:
milk and eggs.
dried beans, peas, and nuts.
all answer choices.
meat, fish and poultry.
45
Following all kitchen safety rules is essential because they:
prevent students from burning food.
protect the teacher from lawsuits.
keep students on task during the lab.
aid in the prevention of accidents.
46
Which of the following nutrients provides dietary fiber?
Carbohydrates
Proteins
Fat
Water
47
Which is an example of a chemical contaminant?
buildup of heavy frost on frozen fruit
table sanitizer sprayed over pastries
foul odor coming from fresh seafood
caterpillar found in a case of lettuce
48
What should be used to prevent falls when reaching for equipment or ingredients on top shelves?
counter
step stool
trash can
kitchen chair
49
Which is a recipe resource?
volume measurement
magazine or newspaper
recipe yields
ingredient substitutions
50
To encourage good nutrition, ChooseMyPlate.gov recommends your plate should be filled with:
grains and vegetables.
a variety of foods from each of the food groups
fruits and vegetables
fruits and grains
51
What should be used to protect hands when handling hot utensils?
a damp towel
an article of clothing
an apron
a dry oven mitt
52
Which is the most important reason an employee should refrain from chewing gum while working?
Salavia transferred to an employee's hands & spit onto food
It prevents a food employee from tasting food.
It can be a choking hazard.
Customers may see and find it distasteful.
53
To enourage good nutrition, ChooseMyPlate.gov recommends choosing foods that are high in?
sodium and added sugars.
water and calories.
fiber and nutrients.
sodium and added fats.
54
To pour/spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to
season
baste
tenderize
grease
55
In kitchen 1, John prepared the soup by himself, the rest of the lab members cleaned. What did this group do poorly?
division of tasks among lab members equitably
collection of all equipment & ingredients
use of the recipe
application of sanitation procedures
56
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
list of ingredients and amounts
step-by-step directions
temperature and time
container size and type
57
What is an example of an essential ingredient in a recipe?
toasted almonds in a salad
green bell pepper in a casserole
salt in a loaf of bread
potatoes in a beef stew
58
Slicing meat using a meat slicer requires that:
it be cleaned & sanitized every four hours.
it be cleaned & sanitized at the end of an employee's shift.
it must be disassembled & put in the dishwasher.
it must be cleaned & sanitized when done for the day
59
Which of the following minerals is found in the greatest amount in the body?
Sodium
Calcium
Magnesium
Phosphorus
60
Tina is traveling to Japan & tries sushi for the first time. This is MOST LIKELY an example of
Enjoyment
Wellness
Entertainment
Adventure
61
Which nutrient becomes part of the bones, tissues, and body fluids?
Fat
Minerals
Vitamins
Carbohydrates
62
In a kitchen, pots with handles that are loose:
should be used to store cold foods.
are not a food sanitation issue as long as caution is used.
May lead to injuries from burns by hot food items.
Should be used with pot holders to prevent spilling.
63
Pathogens grow well between which temperatures?
41°F and 135°F
32°F and 41°F
135°F and 165°F
0°F and 32°F
64
Which person should be sure to reduce sodium intake to 1500 mg?
Female in the first trimester of pregnancy
Teenage male with hypertension
New mother breastfeeding her infant
Fourty-year-old male
65
Which is these people would be considered highly susceptible to a food-borne illness?
woman who is 15 weeks pregnant
adult on kidney dialysis
all of the above
preschooler
66
All leftovers must be reheated for 15 seconds to the minimum temperature of:
165 F
145 F
135 F
155 F
67
Food cooked for a buffet and hot held must be maintained at a minimum of what temperature?
145 F
135 F
120 F
175 F
68
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
casserole
double boiler
steamer
wok
69
A recommendation found in the Dietary Guidelines for Americans is to eat?
potatoes boiled in water for five minutes.
fewer processed and red meats.
ice creams and cheese daily.
fish or seafood every other day.
70
Which is a TCS food?
Sprouts
Bananas
Saltines
Coffee
71
Which is the best example of a high-fiber product?
Flour tortilla
Banana
Shredded whole-wheat cereal
Hamburger bun
72
Group 2 is preparing the market order. After listing the of ingredients needed & amount on-hand, what should be next?
interpret the recipe
calculate the amount needed to purchase
assemble the equipment
go to the grocery store
73
An employee has been diagnosed with Norovirus. Can he come to work?
Yes, he can as long as he is restricted to washing dishes
No, he must be excluded until cleared by a doctor
Yes, as long as he washes his hands well
No, he must be excluded but can come back tomorrow
74
To prevent food in a self-service area from becoming contaminated, an operation should:
list all of the ingredients in each menu item.
post allergen information around the self-service area.
ensure that guests use only one plate.
require food employees to monitor the self-service area
75
What is an example of a nonessential ingredient in a recipe?
mushrooms in a stir-fry
baking powder in biscuits
all-purpose flour in a cake
shortening in piecrust
76
Which are used to measure small amounts of ingredients, usually less than 1/4 cup?
measuring spoons
liquid measuring cups
dry measuring cups
scales
77
What is the maximum number of days that chicken salad prepped in house can be held at 41 F?
2
6
3
7
78
Which of the following items can be prepared ahead of time and stored in the refrigerator?
hot Rueben sandwich
garden salad
brownies
wheat crackers
79
Which kitchen equipment is shallow, round baking dish with sloping sides & used to bake quiche?
pie pan
baking sheet
loaf pan
roasting pan
80
Which measure equals a one-half cup?
eight teaspoons
eight fluid ounces
two fluid ounces
eight tablespoons