1. VOCABULARY EQUIVALENT MEASUREMEMENTS

2. MEASURING Tsp or “t” represents?

3. MEASURING teaspoon

4. MEASURING WHAT ARE THE TWO CATEGORIES OF MEASURING CUPS?

5. MEASURING DRY AND LIQUID

6. MEASURING WHAT ARE THE FOUR MEASURING SPOONS COMMONLY FOUND IN MOST SETS?

7. MEASURING TABLESPOON 1 TEASPOON ½ TEASPOON ¼ TEASPOON

8. MEASURING “T” OR TBS. REPRESENTS WHAT?

9. MEASURING TABLESPOON

10. MEASURING WHAT TWO INGREDIENTS ARE “PACKED” INTO A MEASURING CUP?

11. MEASURING SHORTENING (BUTTER, MARGARINE, “CRISCO”, ETC. BROWN SUGAR

12. MEASURING IF A RECIPE CALLS FOR BUTTERMILK AND ALL YOU HAVE IS REGULAR MILK, WHAT CAN YOU USE?

13. MEASURING ADD 1 TABLESPOON OF LEMON JUICE OR VINEGAR TO FOR EVERY 1 CUP OF REGULAR MILK. REMEMBER THE CAKE I MADE IN CLASS?????

14. MEASURING ONE STICK OF BUTTER OR MARGARINE IS EQUAL TO?

15. MEASURING 8 TABLESPOONS OR ½ CUP

16. MEASURING GIVEN THE REGULAR MEASURING SPOONS FOUND IN A KITCHEN, HOW WOULD YOU MEASURE ¾ TEASPOON? HINT: THERE ARE TWO WAYS TO DO THIS!

17. MEASURING USE ¼ TEASPOON 3 TIMES ¼ + ¼ + ¼ = ¾ USE ½ TEASPOON AND ¼ TEASPOON ½ + ¼ = ¾

18. MEASURING HOW MANY TABLESPOONS IN ONE CUP?

19. MEASURING 16 T IN 1 CUP

20. MEASURING HOW MANY TEASPOONS IN 1 TABLESPOON?

21. MEASURING 3 TEASPOONS = 1 TABLESPOON

22. MEASURING 1/3 C CUP IS EQUAL TO?

23. MEASURING 5 TABLESPOONS + 1 TEASPOON

24. MEASURING CUT THE FOLLOWING IN HALF: 1 T 1 C 1/3 CUP ¼ CUP ¾ CUP

25. MEASURING HOW MANY OUNCES = ONE POUND?

26. MEASURING 16 OZ. = ONE POUND

27. MEASURING HOW MANY OUNCES IN ONE CUP?

28. MEASURING 8 OZ. = 1 CUP

29. MEASURING HOW MANY CUPS = ONE PINT?

30. MEASURING 2 CUPS = ONE PINT

31. MEASURING HOW MANY PINTS IN A QUART?

32. MEASURING 2 PINTS = ONE QUART

33. MEASURING HOW MANY QUARTS IN A GALLON?

34. MEASURING 4 QUARTS = ONE GALLON

35. VOCAB TO CUT FOODS INTO THIN, MATCH- LIKE STRIPS

36. ANSWER JULIENNE

37. VOCAB TO COOK IN A SMALL AMOUNT OF FAT:

38. ANSWER SAUTE

39. VOCAB TO COOK BY DRY HEAT USUALLY IN AN OVEN:

40. ANSWER BAKE

41. VOCAB TO COOK JUST UNDER BOILING

42. ANSWER SIMMER

43. VOCAB TO MIX SHORTENING INTO FLOUR UNTIL IT IS FINE AND CRUMBLY; YOU DO THIS WHEN MAKING BISCUITS AND PIE CRUST:

44. VOCAB CUT IN

45. VOCAB TO COOK PASTA UNTIL IT IS SLIGHTLY RESISTENT TO THE BITE

46. ANSWER AL DENTE

47. VOCAB TO HEAT THE OVEN IN ADVANCE OF COOKING

48. ANSWER PREHEAT

49. VOCAB TO PARTIALLY COOK FOODS, USUALLY VEGETABLES, IN HOT WATER.

50. VOCAB BLANCH

51. VOCAB TO CHOP VERY, VERY, FINE

52. ANSWER MINCE

53. VOCAB TO SOAK FOODS IN A LIQUID BEFORE COOKING TO ADD FLAVOR AND/OR TENDERIZE

54. ANSWER MARINADE

55. VOCAB TO BEAT SUGAR AND FAT TOGETHER UNTIL SMOOTH AND CREAMY; THE FIRST STEP IN A LOT OF COOKIE RECIPES:

56. VOCAB CREAM

57. VOCAB TO ADD DECORATION, LIKE PARSLEY, TO FOOD TO MAKE IT ATTRACTIVE.

58. ANSWER GARNISH

59. VOCAB TO WORK DOUGH WITH THE HEAL OF THE HANDS USING A FOLD, PUSH, TURN MOTION; SMOOTHS DOUGH AND DEVELOPS GLUTEN:

60. ANSWER KNEAD

61. VOCAB TO BRUSH LIQUID OVER FOOD WHILE IT IS COOKING (THINK ABOUT THE THANKSGIVING TURKEY)

62. ANSWER BASTE

63. VOCAB TO COOK OVER, UNDER, OR IN FRONT OF HOT COALS OR A GAS OR ELECTRIC BURNER OR ANOTHER FORM OF DIRECT HEAT:

64. VOCAB BROIL

65. VOCAB TO COOK IN WATER IN WHICH BUBBLES RISE TO THE SURFACE:

66. ANSWER BOIL

67. VOCAB TO SPRINKLE OR COVER WITH BREAD CRUMBS OR FLOUR BEFORE COOKING (YOU DO THIS TO CHICKEN BEFORE FRYING)

68. ANSWER FLOUR OR COAT OR BREAD