1. Abbreviations & Equivalents in Measuring Your Ingredients c.------------------------------------------------------cup pt.-----------------------------------------------------pint gal.-------------------------------------------------gallon T. (Tbs.)------------------------------------Tablespoon

2. t. (tsp.)-----------------------------------------teaspoon doz.------------------------------------------------dozen F.-------------------------------------------------degrees Fahrenheit oz.--------------------------------------------------ounce lb.--------------------------------------------------pound f.g.--------------------------------------------few grains

3. Measurements & Equivalents 1 Tbs. -----------------------------3 teaspoons 1 c.-------------------------------16 tablespoons 1 pt.----------------------------------------2 cups 1 qt.----------------------------------------2 pints

4. 1 gal.-------------------------------------4 quarts 1 c.--------------------------------------8 ounces 1 lb.------------------------------------16 ounces

5. Degrees Fahrenheit Very Low Heat……………………250-275 Low Heat……………………….....300-325 Moderate Heat…………………….350-375 Hot...………………………………400-425 Very Hot…..………………………450-475

6. Tests for doneness… Cake…………………..toothpick touch, cake pulls away from the pan Pancakes……….........................................bubbles pop

7. Rice………………….soft, not crunchy & no water in the pan Spaghetti…………….soft, not crunchy, al dente, no hardness

8. Bread Dough…………..ripe test, tastes a little sour Baked Bread…………………pound lightly, sounds hollow

9. Baked Potatoes –Soft if touched with a fork Rolls –Color should be tan