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Culinary > Measurements > Flashcards

Measurements Flashcards

1
Q

Vanilla

A

Hold the measuring spoon over a bowl to catch any that may spill over. Pour into the measuring spoon.

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2
Q

Flour

A

Sift. Spoon into a dry measuring cup and level the extra amount back into the container or onto a piece of wax paper.

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3
Q

Brown Sugar

A

Spoon ingredient into a dry measuring cup and firmly pack. Level.

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4
Q

Margarine

A

Cut on the printed lines of the wrapper if in stick form. Pack into a dry measuring cup and level if wrapper does not have measurement lines.

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5
Q

Molasses

A

Pour into a liquid measuring cup that is on a level surface. Bend down to check at eye level. Use a rubber scraper to remove.

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6
Q

Granulated Sugar

A

Spoon into a dry measuring cup an level.

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7
Q

Milk

A

Set liquid measuring cup on a level surface. Pour liquid and check measurement at eye level.

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8
Q

Shortening

A

Pack into a dry measuring cup so no air bubbles remain. Level and remove using a rubber scraper.

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9
Q

One-Half Egg

A

Beat. Measure with a tablespoon.

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10
Q

Baking Soda

A

Smash all lumps. Measure with a measuring spoon and level.

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11
Q

Confectioner’s Sugar

A

Sift to remove lumps. Spoon lightly into a dry measuring cup and level.

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12
Q

Tablespoon

A

Tbsp. or T.

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13
Q

Teaspoon

A

tsp. or t.

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14
Q

Cup

A

C.

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15
Q

Pound

A

Ib. or #

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16
Q

Ounce

A

oz.

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17
Q

Pint

A

pt.

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18
Q

Quart

A

qt.

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19
Q

Gallon

A

gal. or G.

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20
Q

1 Tablespoon =

A

3 tsp.

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21
Q

1/4 Cup =

A

4 Tbsp.

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22
Q

1/2 Cup =

A

8 Tbsp.

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23
Q

1 Cup =

A

48 tsp.

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24
Q

1 Cup =

A

16 Tbsp.

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25
Q

1 Pint =

A

2 cups

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26
Q

1 Pint =

A

32 Tbsp.

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27
Q

1 Quart =

A

4 cups

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28
Q

1 Quart =

A

2 pints

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29
Q

1 Gallon =

A

4 quarts

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30
Q

1 Gallon =

A

16 cups

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31
Q

1 Gallon =

A

8 pints

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32
Q

1 Ib. =

A

16 oz.

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33
Q

1 Ib. =

A

4 sitcks of butter

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34
Q

1/2 Ib. =

A

2 sticks of butter

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35
Q

1/4 Ib. =

A

1 stick of butter

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36
Q

1 Cup =

A

2 sticks of butter

37
Q

1/2 Cup =

A

1 stick of butter

38
Q

1/4 Cup =

A

1/2 sticks of butter

39
Q

3/4 Cup =

A

1 1/2 sticks of butter

40
Q

Which cups are used? 3/4

A

1/2 cup + 1/4 cup

41
Q

Which measuring spoons are used? 3/4 tsp.

A

1/2 tsp. + 1/4 tsp.

42
Q

What is the correct abbreviation for Tablespoon?

A

Tbsp.

43
Q

To cut into small pieces is to ____.

A

Dice/Chop

44
Q

When a recipe asks you to “cut the fat into the flour,” what piece of kitchen equipment should you use?

A

Pastry cutter/two knives

45
Q

Use _____ measuring cups for liquid ingredients.

A

Liquid

46
Q

Use _____ measuring cups for dry ingredients.

A

Dry

47
Q

To cut or chop food as finely as possible is to _______.

A

Mince

48
Q

What piece of kitchen equipment should be used when leveling off ingredients?

A

Knife

49
Q

When measuring liquid ingredients, measure at __________ on a flat, level surface.

A

Eye level

50
Q

What is the correct abbreviation for ounce?

A

oz.

51
Q

To sprinkle or coat with a powdered substance, often with crumbs of seasonings is to ______.

A

Flour or bread

52
Q

What is the correct abbreviation for gallon?

A

gal. or G.

53
Q

To coat food heavily with flour, bread crumbs or cornmeal is to ______.

A

Dredge

54
Q

You should use caution with sharp objects such as _______ and blender blades.

A

Knives

55
Q

What is the correct abbreviation for pint?

A

pt.

56
Q

When measuring dry ingredients, level the measuring cup with a ________.

A

Straight edge - back of butter knife

57
Q

What is the correct abbreviation for quart?

A

qt.

58
Q

To mix ingredients by turning one part over another is to ___________.

A

Fold in

59
Q

To cut into very small cubes is to ______.

A

Dice

60
Q

What is the correct abbreviation for teaspoon?

A

tsp. or t.

61
Q

What is the correct abbreviation for pound?

A

Ib. or #

62
Q

To cut fat into flour with a pastry blender or two knives is to _______.

A

Cut in

63
Q

What is the correct abbreviation for minute?

A

min.

64
Q

How many cups are in one stick of butter?

A

1/2 or 0.5

65
Q

How many tablespoons are in one cup?

A

16 Tbsp.

66
Q

To remove or strip off the skin or rind of some fruits and vegetables is to _____.

A

Peel

67
Q

Brown sugar is _______ and leveled in dry measuring cups.

A

Packed

68
Q

What is the abbreviation for hour?

A

hr.

69
Q

To brown or cooks foods with a small amount of fat using low to medium heat is to ______.

A

Saute

70
Q

To cooks just below the boiling point is to ________.

A

Simmer

71
Q

What is the correct abbreviation for cup?

A

C.

72
Q

To cook by the vapor produced when water is heated to the boiling point is to _______.

A

Steam

73
Q

Use measuring spoons for ingredients less than ______.

A

1/4 cup

74
Q

One cup equals how many fluid ounces?

A

8 fluid oz.

75
Q

Abbreviation for Tablespoon

A

Tbsp. or T.

76
Q

Abbreviation for Quart

A

qt.

77
Q

Abbreviation for Teaspoon

A

tsp. or t.

78
Q

Abbreviation for Pint

A

pt.

79
Q

Abbreviation for Pound

A

Ib. or #

80
Q

Abbrevitation for Ounces

A

oz.

81
Q

1 Tablespoon =

A

3 teaspoons

82
Q

1 Cup =

A

16 tablespoons

83
Q

1 Cup =

A

8 fluid ounces

84
Q

1 stick of butter =

A

1/2 or 0.5

85
Q

1 stick of butter =

A

8 tablespoons

86
Q

Which tool do we use to measure ingredients like milk, oil or water?

A

Liquid measuring cup

87
Q

What is the proper way to measure flour?

A

Spoon the flour into the measuring cup. Gently pile it in until it forms a heap above the rim of the measuring cup, then level.

88
Q

Steps to Dish Washing

A
  1. Scraping, rinsing, and stacking dishes are first.
  2. Running the garbage disposal is just after rinsing and stacking.
  3. Glassware is just before the silverware.
  4. The silverware is in the middle.
  5. Dishes are washed just after the silverware.
  6. Dishes and utensils used for making and preparation are washed before the pots and pans.
  7. Pots and pans are next to last.
  8. Washing the dishpans and/or sink is last.

Culinary (1 decks)

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