| A | B |
|---|
| By understanding how to measure ________you take the guesswork out of cooking. | ingredients, time and temperature, |
| The two scales for temperature are ___________. | Fahrenheit and Celsuis. |
| The three times to wash when cooking are: | before cooking, during cooking, after handling of food |
| The three kinds of measurement are | estimated, ratio. calibrated measurement |
| Estimated measurement is great for foods such as_____. | soup |
| Ratio cooking compares the amount of one ingredient to_____. | another ingredient |
| The most common kind of kitchen measurement in America is the _____ system. | English |
| One quart is almost a______. | liter |
| The metric system is based on____. | tens |
| Measuring tools you find in almost every kitchen are_____, | timers, thermometers and measuring containers |
| Water freezes at ________and 0° Celsius. | 32° Fahrenheit |
| Water boils at ________and 100° Celsius. | 212° Fahrenheit |
| When measuring dry ingredients, you want to___________. | dip, scoop and scrape |
| If your recipe calls for sifted flour, sift it _______you measure. | before |
| Brown sugar, cooked rice and chopped parsley need to be ________in measuring cups. | packed down |
| When measuring liquids, get down at________. | eye level |
| Measuring spoons are used for both ______ingredients | liquid and dry |
| Use a narrow metal spatula OR the back of a _____to scrape (level) off dry ingredients when using a measuring spoon or dry measuring cup. | knife |
| _______is when you allow for the weight of a container or wrapper. | Taring |
| _______ ingredients do not weigh the same as wet ingredients. | Dry |
| A large egg weighs about_________. | 2 ounces |
| Turn pancakes when you see_________. | bubbles on the top |
| Pancakes take about____ to cook on the second side. | 1 minute |
