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smith-18 - 110 Pre-Test(key Name Section Abbreviations 1...

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110 Pre-Test (key) Name _______________________ Section ______________________ Abbreviations Equivalents 1. _____ and _____= teaspoon (t. tsp.) 14. ______ ounces = 1 pound (16) 2, _____ and _____= tablespoon (T, Tbsp.) 15. ______ quarts = 1 gallon (4) 3. ______ = square (sq.) 16. ______ cups = 1 quart (4) 4. ______ = ounce (oz.) 17. ______ teaspoons = 1 tablespoon (3) 5. ______ = pounds (lb. or lbs.) 18. ______ tablespoons = 1 cup (16) 6. ______ = dozen (doz.) 19. ______ pints = 1 quart (2) 7. ______ = quart (qt.) 20. ______ cups = 1 pint (2) 8. ______ = pint (pt.) 9. ______ = cup (c. or C.) 10. _____ = minutes (min. or mins.) 11. _____ = gallon (gal.) 12. _____ = package (pkg.) 13. _____ = few grains (f.g.) If you ever need to measure portions of a cup by tablespoons: 21. _____ tablespoons = 1/8 cup (2) 24. _____ tablespoons = 1/2 cup (8) 22. _____ tablespoons = 1/4 cup (4) 25. _____ tablespoons = 3/4 cup (12) 23. _____ tablespoons = 1/3 cup (5 T + 1 tsp.) Other helpful equivalents and tips: 26. One cube of butter or margarine = ______ cup (1/2) 27. _______ fluid ounces = 1 cup (8) 28. One square of baking chocolate = ______ cocoa + ______ butter, margarine, or oil. (3 T, 1 T)
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29. ½ egg = _______ (2 Tbsp. beaten egg) 30. Glass pans get hotter than metal ones, so you must lower the oven temperature ______ degrees if the recipe does not specify a glass baking dish. (25) Food Preparation Matching: For each food preparation job listed in column A, locate the utensil in Column B that should be used. Column A: Job Column B: Utensil ______ 31. Cut fat into flour (D) A. Liquid measuring cup ______ 32. Drain water from cooked pasta (E) B. Measuring spoons ______ 33. Combine dry ingredients together (G)
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-18 - 110 Pre-Test(key Name Section Abbreviations 1...

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