| A | B |
|---|
| not necessary for preparing dish | nutrition analysis |
| how to prepare dish in order | step-by-step |
| how to cook in conventional ovens | temperatuire and time |
| what type of equipment is needed | container size and type |
| recipe resource | family member |
| 2nd recipe resource | cookbooks |
| 3rd recipe resource | package label |
| quickest recipe resource | internet |
| recipe resource passed down from generation to generation | family recipes |
| defrosts and reheats | microwave |
| bake, broil or roast foods | range |
| measures large amts of ingredients | scales |
| measure internal temp | thermometer |
| made of mesh - used to remove pieces of meat from liquid | strainer |
| assorted disc blades | food processor |
| fry foods in a small amt. of fat | wok |
| equipment can serve main dishes and also desserts | casserole dish |
| round dish used to bake quiche | pie pan |
| has deep sides - can use to bake cake or fish | baking sheet |
