Measurements
The abbreviation for Tablespoon and teaspoon
What is a capital T or TBSP, and a lower case t or tsp
The function of water in baking
What is moisture
The tool used to "fold in"
What is a rubber spatula/scraper
Italian for "to the tooth", how pasta is cooked
What is al dente
The substance to never be used to put out a grease fire
What is water
The number of Tablespoons in 1 stick of butter
What is 8 Tablespoons
The function of flour in baking
what is structure
The best knife to use to easily cut tomatoes
What is a serrated knife
The ingredient and quantity to make a roux
What is equal parts butter and flour
The reason a damp pot holder is dangerous to use to remove something hot from the oven
What is steam burns
The number of cups in 1 gallon
What is 16 cups
The function of eggs in baking
The proper temperature to cook poultry, eggs, and leftovers
What is 165 degrees
The TDZ/temperature danger zone
What is 41 degrees to 141 degrees
The toxin found in honey and improperly packed cans that can cause paralysis
What is botulinum which causes botulism
The proper way to measure flour
What is fluffing and leveling off flour into a dry measuring cup
The function of fat in baking
What is to tenderize and keep moist
Anything less than 1/4 cup, dry or liquid gets measured in these
What are measuring spoons
The 1st step in making cookies that involves softened butter and sugar
What is creaming together sugar and butter
The type of fat in bacon grease or beef tallow
What is a saturated fat
The complete set of measuring cups and spoons
What is 1 T, 1 t, 1/2 t, 1/4 t and 1 c, 1/2 c, 1/3 c, 1/4 c
The difference between baking soda and baking powder
Baking soda needs an acid to activate but baking powder has its own dry acid, which is cream of tartar
The way to separate egg yolks from egg whites without special tools
What is using clean dry hands to scoop the yolk from its own custard cup for each egg you need
A whole grain has these 3 parts
What are the endosperm, germ, and bran
The 5 parts of a written recipe
What is Title, Yield, Ingredients, Directions, and Cook-Time