Culinary Basics

Abbreviation for teaspoon.

• T.

  Tbsp.

• c.

• t.

  tsp.

• lb.

• oz.

Abbreviation for tablespoon.

• T.

  Tbsp.

• c.

• t.

  tsp.

• lb.

• oz.

Abbreviation for ounce.

• ou.

• c.

• pt.

• lb.

• oz.

Abbreviation for cup.

• ou.

• c.

• pt.

• lb.

• oz.

Abbreviation for pound.

• ou.

• c.

• pt.

• lb.

• pd.

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

• flour

• sugar

• fat

• leavening

  agent

• eggs

Abbreviation for pint.

• ou.

• c.

• pt.

• lb.

• pd.

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

• flour

• sugar

• fat

• leavening

  agent

• eggs

Which ingredient creates gas that makes baked products rise?

• flour

• sugar

• fat

• leavening

  agent

• eggs

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

• flour

• sugar

• fat

• liquids

• eggs