Used for flattening food, like biscuit dough.

Used for scraping the sides of bowls or folding-in delicate ingredients.

For cutting fat into flour.

Used for measuring dry ingredients like flour and sugar.

Used for leveling off dry ingredients like flour and sugar.

Used for measuring liquid ingredients  at eye level.

Used for beating ingredients together and incorprating air.

When you double a recipe you need to change the cooking temperature on the oven

If you divide a recipe in half you need to change the amounts of ingredients you use.

It is okay to measure ingredients directly over the mixing bowl,

To efficiently measure 3/4 cup flour you need to use 1/4 c.  and 1/2 c. drry measuring cup.

To beat sugar and fat together until fluffy.

To cut fat into floiur with a pastry blender.

To cut food into small, irregular pieces.

To cut into very small cubes.

To mix ingredients by gently turning one part over another with a rubber spatula.

To finely shred food by rubbing it on a tool wiht sharrp projection.

To work dough with the "heel" of the hands until it is smooth and elastic.

To cook below the boiling point; bubbles form slowly, but it never comes to a full boil.

To heavily coat food evenly with and ingredient like breadcrumbs or cornmeal.

To remove the skin of soft fruits and vegetables.

To cook in a small amount of fat, usually in a skillet or a wok.

To cut or chop food as finely as possile.

To sprinkle lightly with flour.

To beat a food rapidly in order to add air into food.

To cook in the steam generate by boiling water.

Double 2/3 c. margarin

Double 1 1/2 flour

Double 1/2 cup sugar

Double 2 eggs

Divide in half
2/3  c

Divide in half
1 1/2 cup

Divide in half:
1/2 cup

Divide in half:
2 eggs

Abbreviation:
Ounce

Abbreviation:
Tablespoon

Abbreviation:
Teaspoon

Abbreviation:
Pound

Correct Equivalent:
1 stick/cube butter

Correct Equivalent:
3 t.

Correct Equivalent:
8  fl. oz.

Correct Equivalent:
8 fl. oz.

Pack firmly and then level off. It should hold its shape when released.

Spoon in the ingredients and then level off.

Scoop in the ingredients and then level off. 

Pour and then view at eye level on the flat surface.

Scoop the ingredients with a dry measuring spoon and then level off. 

Pack firmly into a dry measuring cup, eliminating air pockets, and  then level off. Or, use the water displaced method.

Measuring one at a time into a separate container, then add to the rest of the ingredients.

Covering the food cooked in a microwave is a good practice because it helps the food cook more evenly.

Metal containers are not a safe to use in the microwave.

Food cooked in the microwave will brown and become crispy.

Square containers will cook food more evenly then round containers when cooking mivrowave.

Microwaves are attracted to fat, water and muscle.