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10 Cards in this Set

  • Front
  • Back
bY UNDERSTANDING -----------, ----,AND
---------, YOU CAN TAKE THE GUESS WORK OUT OF COOKING
INGREDIENTS
TIME
TEMPATURE
THE 2 SCALES FOR MEASURING TEMPATURE ARE---------, AND-------
FARENHIGHT
CELCIUS
THE 3 TIMES TO WASH YOUR HANDS WHILE COOKING
~BEFORE
~DURRING
~AFTER
THE 3 KINDS OF MEASURMENTS ARE
eSTIMATED
RATIO
CALIBRATED
THE METRIC SYSTEM IS BASED ON ---'S
TEN'S
HE MOST COMMON KIND OF KITCHEN MEASURMENT IN AMERICA IS THE ------ SYSTEM
ENGLISH
WHEN MEASURING DRY INGREDIENTS:
---, -----, AND -----.
DIP SCOOP SCRAPE
MEASURING SPOONS ARE USED FOR ---, AND
--- INGREDIENTS.
WET AND DRY
--- INGREDIENTS DO NOT WEIGH THE SAME AS DRY INGREDIENTS.
WET
A LARGE EGG WEIGHS ABOUT _ OUNCES
2