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.