Kitchen Math: Measuring

1. By understanding how to measure _______________, _______________ and
_________________, you take the guesswork out of cooking.

2. The two scales for temperature are _______________ and __________________.

3. The three times to wash when cooking are:
A.
B.
C.

4. The three kinds of measurement are:
A.
B.
C.

5. Estimated measurement is great for foods such as _______________.

6. Ratio cooking compares the amount of one ingredient to _________________.

7. The most common kind of kitchen measurement in America is the
_______________ system.

8. One quart is almost a _____________.

9. The metric system is based on ___________.Kitchen Math • 2 ©Learning ZoneXpress • 888-455-7003 • www.learningzonexpress.com

10. Measuring tools you find in almost every kitchen are _________________,
_____________________ and ___________________ _________________.

11. Water freezes at _______Fahrenheit and _______Celsius.
Water boils at _______Fahrenheit and ______Celsius.

12. When measuring dry ingredients, you want to _____________,
_______________ and ______________.

13. If your recipe calls for sifted flour, sift it ____________ you measure.

14. Brown sugar, cooked rice and chopped parsley need to be ______________
down in measuring cups.

15. When measuring liquids, get down at _______ _____________.

16. Measuring spoons are used for both __________ and ___________ ingredients.

17. Use the back of a _______________ to scrape off dry ingredients when using a
measuring spoon.

18. _______________ is when you allow for the weight of a container or wrapper.

19. __________________ ingredients do not weigh the same as wet ingredients.

20. A large egg weighs about _____ ounces.

21. Turn pancakes when you see ____________________________________________.

22. Pancakes take about __________________ to cook on the second side.