Kitchen Management

Recipes

100

Stays the same when multiplying recipes

Directions

Cooking Temperature

200

Microwaves are attracted to these 3 things

Fat

Sugar

Water

300

These are 3 microwave safe materials

Paper

Glass

Ceramic

Most Plastics

400

Changes when multiplying recipes

Amounts of ingredients

Cooking Time

Size of Pan

500

Standing Time

Time that microwaved foods need to sit in order to finish the cooking process

Measuring

100

Used to measure 1 C water

liquid measuring cup

200

teaspoon abbreviation

tsp or t

300

Three steps for measuring flour

Fluff with spoon

Spoon in

Level Off

400

These two items need to be packed into measuring cups

Shortening

Brown Sugar

500

Water displacement method

Used to measure shortening. Water is displaced to measure in cup when shortening is added

Equivalents

100

3 teaspoons

1 Tablespoon

200

4 tablespoons

1/4 C

300

8 fluid ounces

1 C

400

4 quarts

1 Gal

500

To measure 1/8 cup

2 Tablespoons

Equipment

100

A tool you always stabilize

Cutting Board

200

Main knife used in the kitchen

Chefs Knife

300

Used for draining pasta

Collander

400

Used for flipping pancakes

Turner

500

Used to cut in

Pastry Blender

Cooking Terms

100

smallest irregular shaped pieces

Mince

200

Working together fat and sugar till lighter

Cream

300

Cooking in vapor

Steam

400

Can be done with whisk, hand mixer, or stand mixer

Whip

500

Method to maintain air while mixing

Fold in