Culinary Basics

Abbreviation for teaspoon.

Abbreviation for tablespoon.

Abbreviation for ounce.

Abbreviation for cup.

Abbreviation for pound.

Which ingredient weakens gluten strands, makes baked products more tender, adds flavor and helps browning through carmelization?

Abbreviation for pint.

Which ingredient provides rich taste, adds color and binds/holds ingredients together, and is sometimes the only liquid in a recipe?

Which ingredient creates gas that makes baked products rise?

Which ingredient contains a protein called gluten the provides baked products their structure?