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Home Economics: FOODS

Abbreviations:

• tablespoon= Tbsp.
• Large= lge.
• teaspoon= tsp.
• small= sm.
• cup= C.
• package= pkg.
• ounce= oz.
• pint= Pt.
• pound= lb.
• quart= qt.
• dozen= doz.

Equivalents:

• 3 tsp. = 1 Tbsp.
• 16 Tbsp. = 1 c.
• 12 Tbsp. = 3/4 c.
• 8 Tbsp. = 1/2 c.
• 4 Tbsp. = 1/4 c.
• 2 Tbsp. = 1/4 c.
• 5 Tbsp. + 1 tsp. = 1/3 c.
• 8 oz. = 1 c.
• 4 oz. = 1/2 c.
• 16oz = 1 lb.
• 1 lb. = 2 c.
• 2 c. = 1 pt.
• 1 stick butter or margarine = 1/2 c.
• 2 sticks butter or margarine = 1 c.
• 2 pt. = 1qt.
• 4 c. = 1 qt.
• 4 qts. = 1 gal.

Substitutions:

• 1 cup sifted all purpose flour = 1 c. + 2 Tbsp. cake flour.
• 1 square chocolate = 4 Tbsp. cocoa + 1 1/2 tsp. fat.
• 1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream of tartar.
• 1 c. bottled milk = 1/2 c. evaporated milk + 1/2 c. water.
• 1 c. buttermilk = 1 Tbsp. vinegar + 1c. mi1k.
• 1 c. molasses =1 c. honey.

COOKING TIPS

1. Anything that grows above the ground, (like beans, peas, and greens) start off cooking in boiling water.
2. If soups taste too salty, a raw piece of potato placed in the pot will absorb the salt.
3. You can cut a meringue pie cleanly by coating both sides of the knife lightly with butter.
4. To improve an inexpensive cake mix, add one tablespoon of butter to the batter for a richer tasting cake.
5. When measuring shortening, dip the measuring utensil in water so it will slip off more easily.
6. Before measuring honey, syrup, or molasses, oil the measuring utensil and rinse with hot water so it comes out easier.
7. You'll shed less tears if you cut the root end of the onion off last or refrigerate it before chopping.
8. For fluffier mashed potatoes, lightly sprinkle cooked potatoes with powdered milk.
9. To determine whether an egg is fresh, place it in a glass of cool water. If it floats to the top, toss it out. If it sinks to the bottom, it's fresh.
10. Remember", every time you open the oven door, the temperature, drops about 25 degrees and can change the outcome of your dish.
11. Rubbing oil on a grater to grate cheese will make clean up a snap.

COOKING TERMS

batter:

A mixture of flour and liquid thin enough to pour.

boil:

To bring liquid to the point where bubbles rise and break on the surface.

brown:

Make the surface of a food brown by frying, baking or broiling.

core:

To cut out the center of a fruit or vegetable where the seeds are.

cream:

To soften fat by mixing with sugar.

dough:

A mixture of flour and liquid, thick enough to knead but too thick to pour.

fold:

To blend delicate ingredients gently using two motions.

grease:

To rub lightly with butter or shortening. mince: To cut into very fine pieces.

sauté:

To cook in a small amount of fat.

sift:

To put dry ingredients through a sifter sieve.

simmer:

To cook in a liquid just below boiling point.

whip:

To beat rapidly in order to incorporate air and increase volume

By Canyon Sullivan student Web intern.

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Last Revision: July 30, 2002