1. Abbreviations & Equivalents in Measuring Your Ingredients
c cup
pt pint
gal gallon
T. (Tbs.) Tablespoon

2. t. (tsp.)-----------------------------------------teaspoon
doz dozen
F degrees
Fahrenheit
oz ounce
lb pound
f.g few grains

3. Measurements & Equivalents
1 Tbs teaspoons
1 c tablespoons
1 pt cups
1 qt pints

4. 1 gal.-------------------------------------4 quarts
1 c ounces
1 lb ounces

5. Degrees Fahrenheit Very Low Heat……………………250-275
Moderate Heat……………………
Hot...………………………………
Very Hot…..………………………

6. Tests for doneness… Cake…………………..toothpick touch, cake pulls
away from the pan
Pancakes……… bubbles pop

7. Rice………………….soft, not crunchy
& no water in the pan
Spaghetti…………….soft, not crunchy,
al dente, no hardness

8. Bread Dough…………..ripe test, tastes a little sour
Baked Bread…………………pound lightly, sounds hollow

9. Baked Potatoes
Soft if touched with a fork
Rolls
Color should be tan