Kitchen Basics: Measurements and Terms Quiz

Cooking Measurements and Abbreviations

• Cup is abbreviated as C
• Teaspoon is abbreviated as t or tsp
• Tablespoon is abbreviated as T or Tbsp
• Quart is abbreviated as qt
• Pint is abbreviated as pt
• Gallon is abbreviated as gal
• Ounce is abbreviated as oz
• Pound is abbreviated as lb

Essential Kitchen Tools

• Sifter adds air to ingredients like flour.
• Rubber Scraper quickly scrapes the sides of bowls.
• Measuring Spoons measure small amounts of ingredients.
• Liquid Measuring Cup measures liquid ingredients over 1/4 cup.
• Dry Measuring Cup measures dry ingredients over 1/4 cup.
• Meat Thermometer takes the internal temperature of food.
• Vegetable Peeler has swivel blades for paring fruits and vegetables quickly.
• Kitchen Shears are powerful scissors for snipping and trimming.
• Whisk is used for stirring, beating, and whipping foods.
• Turner/Flipper lifts and turns flat food.
• Tongs are used for gripping and lifting foods.
• Ladle is a large angled spoon for removing liquids from a pan.

Measuring Techniques

• Measure brown sugar by packing and leveling.
• For sticky ingredients, spray with oil to avoid frustration when measuring.
• Flour is sifted to blend dry ingredients or to add air.
• Sifted flour should be measured after sifting.

Conversion Factors

• 16 tablespoons equals 1 cup.
• 8 ounces equals 1 cup.
• 2 pints equals 1 quart.
• 6 teaspoons equals 2 tablespoons.
• 4 cups equals 1 quart.
• 3 teaspoons equals 1 tablespoon.
• 2 cups equals 1 pint.
• 4 quarts equals 1 gallon.
• 16 tablespoons equals 1 cup.
• 4 tablespoons equals 1/4 cup.

Knife Skills and Cutting Techniques

• Serrated Knife is best for slicing foods with tough exteriors and soft interiors.
• Chef Knife is the most versatile knife in the kitchen.
• Paring Knife is the smallest knife, ideal for intricate tasks.
• Allumette cut size is 1/2" x 1/2" x 2-3".
• Batonnet cut size is 1/4" x 1/4" x 2-3".
• Julienne cut size is 1/8" x 1/8" x 2-3".
• Medium Dice size is 1/2" x 1/2" x 1/2".
• Small Dice size is 1/4" x 1/4" x 1/4".
• Brunoise size is 1/8" x 1/8" x 1/8".
• Use the Claw Method to curl your non-cutting hand for safety.
• Cut In refers to cutting fat into flour.

Cooking Techniques

• Whip adds air to food.
• Boil heats an ingredient until it has rapid bubbles.
• Cream combines softened fat and sugar to add air.
• Blend mixes two or more ingredients together.
• Stir gently combines ingredients.

Doubling Measurements

• 8 cups equal 2 quarts of water.
• 9 teaspoons equal 3 tablespoons of baking soda.
• 12 cups equal 3 quarts.
• Doubling 3/4 cup results in 1 1/2 cups.
• Doubling 1/2 egg results in 1 egg.
• Doubling 1/4 cup results in 1/2 cup.
• Doubling 1/8 teaspoon results in 1/4 teaspoon.