Reading a Recipe

3. There are 4 quarts in a ____.
4. The recipe will state the specific oven ___ needed to cook the recipe.
6. The ____ is the amount of servings the recipe make.
7. You could ____ ingredients by not following the directions.
9. You need to how the yield of a recipe so that you know many ___ it will feed.
11. The amounts matter, in cooking it can throw off the ____ and texture.
13. Measuring ____ come in a set of four, 1 T, 1 t, 1/2 t, 1/4 t.
14. T or Tbsp is the abbreviation for ____
15. The amounts matter, in baking it can throw off the ____.
18. Not following the directions means the ____ might not turn out the way it is supposed to.
20. When measuring a dry ingredient, be sure to ___ the top with a metal spatula or back of a knife.
22. The recipe should have clear step by step ____ to follow.
24. This solid fat does not need to use a measuring cup, you can just cut off what you need by using the label as a guide.

1. Brown sugar should be ___ in the measuring cup.
2. The ____ tell you the WHAT of the recipe.
5. When making a recipe, the ___ time is important to consider too.
8. The proper ___ matter when measuring ingredients.
10. This part of the recipe tells you how much of each ingredient you need.
12. The ingredients tell the ____ of the recipe, like sifted flour, diced onion, etc.
16. The size and ___ of the pan is important.
17. The ____ of the directions matter.
19. Tsp or t is the abbreviation for _____.
21. When measuring a fluid like milk, you need this type of measuring cup.
22. When measuring a solid fat like peanut butter you use this type of measuring cup.
23. When making a recipe, make sure you have enough ____ to make it.