Let's see what you remember!

1 1/3 c.

1 c.

4 eggs

3 c.

12 Tablespoons

3 teaspoons

4 Tablespoons

1 c.

8 Tablespoons

1 Pint

1 Gallon

To cut fat into flour w/ pastry blender

To beat sugar and fat together

To cut into very small cubes

To cut food into small, irregular pieces

cook below the boiling point

cut or chop food as finely as possible

cook in a small amount of fat

remove the skins of fruits and vegetable

To cut into match-like strips

mix ingredients in a circular motion

beat a food rapidly in order to add air

SPOON in and level off, DO NOT PACK IN

SCOOP/DIP and level.

PACK firmly and then level off.

SCOOP/DIP and level.

gal.

lb.

T.

oz.

c.

labels do not contain information on allergens.

food is not held at the correct temperature

pathogens transfer from one surface or food to another

deliveries of frozen food are rejected

0* F and 32*F

32*F and 41*F

41*F and 135*F

135*F and 165*F