Unit 3 Study Guide

4. How many TBSP in 1/4C?
6. What type of measurement is tsp and c measurements? (Hint: the space taken up)
8. What is used to beat eggs?
9. If a recipe says it is for 4 servings, and I want to change it to be for 12, what do I multiply each measurement by?
12. What type of measurement is the mass of an ingredient?
13. How many TSP in a TBSP?
14. Type of heat transfer where heat moves as waves.
17. What type of measurement is the amount used?
18. This kitchen utensil is used to take the skin off of fruit and vegetables.

1. Type of heat transfer where the heat is transferred by touch.
2. Type of heat transfer that is the movement of particles from the cooler bottom to the warmer top, constant movement.
3. What do I do to brown sugar when measuring it? (Hint: will hold its shape)
5. Completely submerge food in a liquid at a constant, moderate temperature and cook at a slightly higher temperature than other moist methods, 185°F to 205°F.
7. What is used to sharpen a knife?
10. What type of measuring cup do you use for flour or sugar?
11. Combines both dry and wet ingredients such as flour milk and egg, then coats something your are going to fry.
15. Which type of knife is more dangerous?
16. Which knife is considered the "all purpose" knife?