| A | B |
|---|
| What is volume? | amount of space an ingredient takes up |
| How is an ounce measured? | by a scale |
| How is a fluid ounce measured? | by a measuring cup |
| 1 Tbsp. of fresh chopped herbs would equal this amount in dried herbs. | 1 teaspoon |
| 3 tsp = | 1 T. |
| 8 oz = | 1 cup |
| 16 T. = | 8 oz. |
| 16 oz. = | 1 lb. |
| 1 pt. = | 16 oz. |
| What is a colander? | bowl with small holes in the bottom |
| What is a colander used for? | used for draining foods |
| What is a strainer? | shaped like a bowl with a fine screen |
| What is dredging? | coating a food with a dry ingredient such as flour or crumbs. |
| What is pre-preparation | tasks done before actual recipe preparation |
| What should you think abaout when evaluating a completed foods lab? | finished product and the preparation process. |
