3 Sink System
How many sinks are there in this system
3
500mL of flour
250+250
This is the biggest measurement size for dry measuring cups
250 mL
**DAILY DOUBLE** 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
List all ingredients and amounts with instructions in numerical order.
Standard Recipe
This goes into the first sink
Detergent / soap
265mL of water
250 + 15
**DAILY DOUBLE** This is the second biggest dry measuring cup size. . .
125mL
The smallest wet measuring cup we learned about was this big
250 mL
**DAILY DOUBLE** 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
**DAILY DOUBLE** Works well for short recipes with few ingredients; usually written in paragraph form
Narrative Recipe
The temperature of the first sink should be
Warm
**DAILY DOUBLE** 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
Gives instructions followed by ingredients for the particular step
Action Recipe
**DAILY DOUBLE** in the solution sink dishes need to sit for...
45 seconds
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
**DAILY DOUBLE** When using something like butter / shortening this type of measurement can be found on the foil (packaging)
ruler measurement
If a recipe states a specific piece of equipment and we do not use it - what could happen?
Overflow/burn
Temperature of the second sink should be no lower than. . .
43 degrees c (110 degrees f)
20 mL of oil
5 + 15
**DAILY DOUBLE** When measuring dry ingredients like flour we should never. . .
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
tells the number of items OR size of serving(s) the recipe will make
Yield