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Kitchen Math: Measuring

1. By understanding how to measure ingredients, time and temperature,

you take the guesswork out of cooking.

2. The two scales for temperature are Fahrenheit and Celsuis.

3. The three times to wash when cooking are: A. before cooking

B. during cooking

C. after handling of food

4. The three kinds of measurement are

A. estimated

B. ratio

C. calibrated measurement

5. Estimated measurement is great for foods such as soup.

6. Ratio cooking compares the amount of one ingredient to another

ingredient.

7. The most common kind of kitchen measurement in America is the English system.

8. One quart is almost a liter.

9. The metric system is based on tens.

Kitchen Math 3

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10. Measuring tools you find in almost every kitchen are timers, thermometers and measuring containers.

11. Water freezes at 32 Fahrenheit and 0° Celsius. Water boils at 212" Fahrenheit and 100° Celsius.

12. When measuring dry ingredients, you want to dip, scoop and scrape.

13. If your recipe calls for sifted flour, sift it before you measure.

14. Brown sugar, cooked rice and chopped parsley need to be packed down in measuring cups

15. When measuring liquids, get down at eye level.

16. Measuring spoons are used for both liquid and dry ingredients.

17. Use the back of a knife to scrape off dry ingredients when using a measuring spoon,

18. Taring is when you allow for the weight of a container or wrapper.

19. Dry ingredients do not weigh the same as wet ingredients.

20. A large egg weighs about 2 ounces.

21. Turn pancakes when you see bubbles on the top.

a 20-cm-long, cylindrical graphite (pure carbon) rod is inserted into an oxidizing atmosphere at 1145 k and 1.013 x 105 pa pressure. the oxidizing process is limited by the diffu- sion of oxygen counterflow to the carbon monoxide that is formed on the cylindrical surface.

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