Post on 01-Jan-2016
transcript
VOCABULARY
EQUIVALENT MEASUREMEMENTS
MEASURING
• Tsp or “t” represents?
MEASURING
• teaspoon
MEASURING
• WHAT ARE THE TWO CATEGORIES OF MEASURING CUPS?
MEASURING
• DRY AND LIQUID
MEASURING
• WHAT ARE THE FOUR MEASURING SPOONS COMMONLY FOUND IN MOST SETS?
MEASURING
• TABLESPOON• 1 TEASPOON• ½ TEASPOON• ¼ TEASPOON
MEASURING
• “T” OR TBS. REPRESENTS WHAT?
MEASURING
• TABLESPOON
MEASURING
• WHAT TWO INGREDIENTS ARE “PACKED” INTO A MEASURING CUP?
MEASURING
• SHORTENING (BUTTER,
MARGARINE, “CRISCO”, ETC.
• BROWN SUGAR
MEASURING
• IF A RECIPE CALLS FOR BUTTERMILK AND ALL YOU HAVE IS REGULAR MILK, WHAT CAN YOU USE?
MEASURING
• ADD 1 TABLESPOON OF LEMON JUICE OR VINEGAR TO FOR EVERY 1 CUP OF REGULAR MILK.
• REMEMBER THE CAKE I MADE IN CLASS?????
MEASURING
• ONE STICK OF BUTTER OR MARGARINE IS EQUAL TO?
MEASURING
• GIVEN THE REGULAR MEASURING SPOONS FOUND IN A KITCHEN, HOW WOULD YOU MEASURE ¾ TEASPOON?
• HINT: THERE ARE TWO WAYS TO DO THIS!
MEASURING
• USE ¼ TEASPOON 3 TIMES
• ¼ + ¼ + ¼ = ¾
• USE ½ TEASPOON AND ¼ TEASPOON
• ½ + ¼ = ¾
MEASURING
• HOW MANY TABLESPOONS IN ONE CUP?
MEASURING
• 16 T IN 1 CUP
MEASURING
• HOW MANY TEASPOONS IN 1 TABLESPOON?
MEASURING
3 TEASPOONS
= 1 TABLESPOON
MEASURING
• 1/3 C CUP IS EQUAL TO?
MEASURING
• 5 TABLESPOONS
+ 1 TEASPOON
MEASURING
• CUT THE FOLLOWING IN HALF:
• 1 T
• 1 C
• 1/3 CUP
• ¼ CUP
• ¾ CUP
MEASURING
• HOW MANY OUNCES = ONE POUND?
MEASURING
• 16 OZ. = ONE POUND
MEASURING
• HOW MANY OUNCES IN ONE CUP?
MEASURING
• 8 OZ. = 1 CUP
MEASURING
• HOW MANY CUPS = ONE PINT?
MEASURING
• 2 CUPS = ONE PINT
MEASURING
• HOW MANY PINTS IN A QUART?
MEASURING
• 2 PINTS = ONE QUART
MEASURING
• HOW MANY QUARTS IN A GALLON?
MEASURING
• 4 QUARTS = ONE GALLON
VOCAB
• TO CUT FOODS INTO THIN, MATCH-LIKE STRIPS
VOCAB
• TO COOK IN A SMALL AMOUNT OF FAT:
VOCAB
• TO COOK BY DRY HEAT USUALLY IN AN OVEN:
VOCAB
• TO COOK JUST UNDER BOILING
VOCAB
• TO MIX SHORTENING INTO FLOUR UNTIL IT IS FINE AND CRUMBLY; YOU DO THIS WHEN MAKING BISCUITS AND PIE CRUST:
VOCAB
• TO COOK PASTA UNTIL IT IS SLIGHTLY RESISTENT TO THE BITE
VOCAB
• TO HEAT THE OVEN IN ADVANCE OF COOKING
VOCAB
• TO PARTIALLY COOK FOODS, USUALLY VEGETABLES, IN HOT WATER.
VOCAB
• TO CHOP VERY, VERY, FINE
VOCAB
• TO SOAK FOODS IN A LIQUID BEFORE COOKING TO ADD FLAVOR AND/OR TENDERIZE
ANSWER
• MARINADE
VOCAB
• TO BEAT SUGAR AND FAT TOGETHER UNTIL SMOOTH AND CREAMY; THE FIRST STEP IN A LOT OF COOKIE RECIPES:
VOCAB
• CREAM
VOCAB
• TO ADD DECORATION, LIKE PARSLEY, TO FOOD TO MAKE IT ATTRACTIVE.
ANSWER
• GARNISH
VOCAB
• TO WORK DOUGH WITH THE HEAL OF THE HANDS USING A FOLD, PUSH, TURN MOTION; SMOOTHS DOUGH AND DEVELOPS GLUTEN:
ANSWER
• KNEAD
VOCAB
• TO BRUSH LIQUID OVER FOOD WHILE IT IS COOKING (THINK ABOUT THE THANKSGIVING TURKEY)
ANSWER
• BASTE
VOCAB
• TO COOK OVER, UNDER, OR IN FRONT OF HOT COALS OR A GAS OR ELECTRIC BURNER OR ANOTHER FORM OF DIRECT HEAT:
VOCAB
• BROIL
VOCAB
• TO COOK IN WATER IN WHICH BUBBLES RISE TO THE SURFACE:
ANSWER
• BOIL
VOCAB
• TO SPRINKLE OR COVER WITH BREAD CRUMBS OR FLOUR BEFORE COOKING (YOU DO THIS TO CHICKEN BEFORE FRYING)
ANSWER
• FLOUR OR COAT OR BREAD