Teaspoons
Tablespoons
Cups
Ingredients
Flavorings
100
add flavor, provide moisture, and help bind other ingredients together
What is eggs
100
tenderize, add flavor and moisture, maintain freshness
What is fats
100
use dry measuring cups or measure by displacement in water
What is solid fats
100
enhance natural flavors, add new flavors
What is flavoring
100
extracts, spices and salt
What is types of flavoring
200
a salt which contains no additives
What is kosher salt
200
provides bulk and structure in a recipe
What is flour
200
all purpose, cake, bread
What is type of flour
200
baking soda, baking powder, and yeast
What is types of leavening agents
200
add moisture, help ingredients react with each other
What is a liquid
300
adds flavor, provides tenderness and crispness, helps in browning
What is the function of sweetening
300
measured by packing firmly
What is brown sugar
300
the equivalent of 4 Tablespoons
What is a large egg
300
the size of egg used in most recipes
What is large
300
3 teaspoons equal
What is 1 Tablespoon
400
the number of quarts in a gallon
What is 4
400
the number of pints in a quart
What is 2
400
the number of cups in a pint
What is 2
400
the number of ounces in a cup
What is 8
400
the number of cups in a stick of butter
What is 1/2
500
the abbreviation for teaspoon
What is t or tea
500
the abbreviation for tablespoon
What is T or Tbsp
500
the amount a recipe makes
What is yield
500
the measurement in a cup
What is 8 oz.
500
the combination that gives us delicious results
What is math and chemistry
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