Abbreviations

1
Abbreviations Equivalentsin Measuring Your
Ingredients

• c.------------------------------------------------
  ------cup
• pt.-----------------------------------------------
  ------pint
• gal.----------------------------------------------
  ---gallon
• T. (Tbs.)------------------------------------Table
  spoon

2

• t. (tsp.)-----------------------------------------
  teaspoon
• doz.----------------------------------------------
  --dozen
• F.------------------------------------------------
  -degrees
• 
  Fahrenheit
• oz.-----------------------------------------------
  ---ounce
• lb.-----------------------------------------------
  ---pound
• f.g.--------------------------------------------fe
  w grains

3
Measurements Equivalents

• 1 Tbs. -----------------------------3 teaspoons
• 1 c.-------------------------------16 tablespoons
• 1 pt.----------------------------------------2
  cups
• 1 qt.----------------------------------------2
  pints

4

• 1 gal.-------------------------------------4
  quarts
• 1 c.--------------------------------------8
  ounces
• 1 lb.------------------------------------16 ounces

5
Degrees Fahrenheit

• Very Low Heat250-275
• Low Heat.....300-325
• Moderate Heat.350-375
• Hot...400-425
• Very Hot..450-475

6
Tests for doneness

• Cake..toothpick touch, cake pulls
• away from the pan
• Pancakes.......................................
  ..bubbles pop

7

• Rice.soft, not crunchy
• no water in the pan
• Spaghetti.soft, not crunchy,
• al dente,
  no hardness

8

• Bread Dough..ripe test, tastes a little sour
• Baked Breadpound lightly, sounds hollow

9

• Baked Potatoes
• Soft if touched with a fork
• Rolls
• Color should be tan