KITCHEN EQUIVALENTS
Terms
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copy deck
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bY UNDERSTANDING -----------, ----,AND
---------, YOU CAN TAKE THE GUESS WORK OUT OF COOKING -
INGREDIENTS
TIME
TEMPATURE - THE 2 SCALES FOR MEASURING TEMPATURE ARE---------, AND-------
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FARENHIGHT
CELCIUS - THE 3 TIMES TO WASH YOUR HANDS WHILE COOKING
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~BEFORE
~DURRING
~AFTER - THE 3 KINDS OF MEASURMENTS ARE
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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
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WHEN MEASURING DRY INGREDIENTS:
---, -----, AND -----. - DIP SCOOP SCRAPE
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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