Across
- 4. For measuring butter use the ________ method.
- 6. What temperature should your water be for yeast?
- 7. two cups= _____ pint(s)
- 9. cook in a liquid just below the boiling point
- 10. whole milk that has had some water removed and a sweetener added
- 13. Do not use ________ to extinguish a grease fire.
- 14. Body can't process sugar
- 18. Low iron
- 19. Liquids should be measured at _____ level.
- 21. Baking soda, baking powder, and yeast
- 23. Proteins in flour
Down
- 1. heat oven to desired temperature
- 2. to cut food into small squares of equal sizes
- 3. A milk that has almost all of its fat removed.
- 4. Bacteria eggs carry
- 5. E.Col comes from
- 8. to cut as small as possible
- 9. Lack of vitamin C
- 11. one cup= ________ ounces
- 12. one stick of butter= ______ cup(s)
- 15. grain products with added nutrients
- 16. one cup= ______ tablespoon(s)
- 17. one Tablespoon= _____ teaspoons
- 20. Ingredients are listed by ________ on food labels.
- 22. Milk and dairy products are the best dietary source of