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Kitchen Math

Kitchen Math. _____ounces in a pound _____ounces in a pint Therefore: A pint is a pound the world around. _____teaspoons in a tablespoon _____ tablespoons in and ounce _____ounces in ¼ cup _____ounces in ½ cup _____ounces in 1 cup. _____ounces equals ¼ pound or ½ cup

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Kitchen Math

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  1. Kitchen Math _____ounces in a pound _____ounces in a pint Therefore: A pint is a pound the world around. _____teaspoons in a tablespoon _____ tablespoons in and ounce _____ounces in ¼ cup _____ounces in ½ cup _____ounces in 1 cup

  2. _____ounces equals ¼ pound or ½ cup • _____ounces equals ½ pound or 1 cup • _____ounces equals ¾ pound or 1 ½ cups • _____ounces equals 1 pound or 2 cups • 1 stick butter = ____ounces or ____cup • 1 pound butter = _____sticks or ____ounces or _____pound

  3. Measuring Equipment Liquid Measuring Cup: Appearance: Why: What do we measure? Dry Measuring cups: Appearance: Why: What do we measure? Measuring spoons: What do we measure?

  4. Biscuit Method • Dry Ingredients: flour, leavening agents, salt • Leavening agents: What are 2 used in quick breads? • Liquid ingredients: When are they added and what do they do? • Fat: How is it added and what types do we use? • Gluten manipulation: What activate gluten and what happens when the dough is handled? • What order do we use for the biscuit method?

  5. Muffin Method • How are dry ingredients combined? • How is fat added? • What type of ingredients do we consider fat and sugar? Why • How are liquids added? • Stir batter a lot or a little?

  6. Yeast Bread • Leavening agent in yeast bread??? • What is yeast?? • How do you store it? • What 3 things are needed to activate it? • Optimum temperature to activate yeast?? • If temp is too hot?? • If temp is too cool?? • What is gluten how is it activated? • How is it developed? • # things different about quick breads and yeast bread. • What is given off by yeast to cause bread to rise? • After you knead the bread what needs to be done to the bread?

  7. Dairy • Milk Solids – Curd Liquid – Whey • Pasteurized -Milk that has been heated to kill bacteria. • Homogenized – Milk that has been mechanically manipulated to keep it from separating. • When milk separates, what rises to the top? • If you churn this it turns what?

  8. Cheese • An enzyme is added to milk to create ________. • This enzyme was originally found in _____________. • It is called______________. • Cheese that has not been allowed to age is called__________________. • Characteristics of unripened cheese.

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