MATH
This many teaspoons is equivalent to 1 Tablespoon
3
To cut vegetables into short, thin strips
Julienne
A large spoon with slots or holes for draining liquid from food
Slotted spoon
When added to dough, this releases a carbon dioxide gas which helps leaven the dough, making it soft and fluffy
Baking soda
This is the "danger zone"
40-140 degrees
How many ounces are in a cup?
8
To cut food into small cubes
Dice
A large and deep spoon with a long handle that is used especially for serving liquids
Ladle
This is hygroscopic, which means it attracts water. When it's mixed into a bread or pastry dough that contains yeast, this ingredient absorbs some of the moisture from the yeast, which slows down its fermentation and evens out the baking.
Salt
This is the temperature that chicken needs to be cooked to destroy salmonella
165
How many cups are in a gallon?
16
To cut food into (more or less) bite-sized pieces using the quick, heavy blows of a knife.
Chop
It is recommended that you use a different colored one of these for veggies, raw meats and dairy
Cutting board
When this is mixed with water, it swells to form the structure of bread dough and makes it elastic and extensible.
Gluten
This process kills bacteria by exposing it to high temperatures. Used in milk and apple cider.
Pasteurization
What is the difference between a dry measurement and a liquid measurement?
To put a vegetable or fruit in scalding boiling water, remove briefly, then put into iced water to halt the cooking process.
Blanch
These are used to measure both wet and dry ingredients in recipes
Measuring cups
This contains 2 different types of acids that react at different times. The first acid will react by creating gases when mixed with the liquid in the recipe. The second type will react by creating gases when the batter is exposed to oven heat.
Double acting baking powder
This is the minimum temperature that ground beef needs to be cooked to destroy E Coli.
160
You only have a clean 1/4 cup measure. You need 3 cups of flour. How many scoops do you need?
12
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
Al Dente
This is used to drain liquid from solid ingredients.
Colander
This ingredient is added to strengthen and provide stability to meatloafs, casseroles and baked goods.
Eggs
This is the minimum temperature pork needs to be cooked to destroy trichinosis.
145