2 Sink System
Two
500mL of flour
250+250
This is the biggest measurement size for dry measuring cups
250 mL
This is something that wet measuring cups have to help with holding the item while you pour
handle
When measuring a dry ingredient - we need to use a clean straight edge to _____ the spoon after we heap the ingredients
level
This goes into the first sink
Detergent / soap
265mL of water
250 + 15
This is the second biggest dry measuring cup size. . .
125mL
The smallest wet measuring cup we learned about was this big
250 mL
When measuring liquid ingredients the best practice is to try to do your best to create a _______ with the liquid so it is almost overflowing
bubble
The temperature of the first sink should be
Warm
65mL of oil
60+5
When measuring flour first we need to ______ and then we need to ______ with a clean straight edge
heap ; level
The largest measuring cup we learned about is this big
1000 mL
The biggest measuring spoon is this amount
15mL
Temperature of the second sink should be no lower than. . .
77 degrees C or 170 degrees F
20 mL of oil
5 + 15
scoop directly out of the container; pat things down and squish; use our finger to level; shake to level
When measuring we should be on a ________ surface at _______ level
flat ; eye
When measuring multiple small ingredients ; measuring spoons, dry measuring cups should be _______ before measuring the next item to prevent _________
cleaned ; contamination
Temperature of water should not be lower than. . .
43 degrees C or 110 degrees F
145mL of sugar
125 + 15 + 5
This is an ingredient that most likely will ask you to pack the ingredient
brown sugar
This is a feature of wet measure cups that dry cups do not have
Spout
When using something like butter / shortening this type of measurement can be found on the foil (packaging)
ruler measurement