Unit 1 Review
The best thing you can do is read through your workbook and fix any mistakes you make.
BUT you should also go through this review below:
250ml = 1 cup = 16tbsp
So how much is ½ cup in ml?
Common dry measurements in your kitchen
Common measuring spoons in your kitchen
When to use different measuring tools
Yield? Baking? Water Displacement method?
Cross contamination? Boil? Simmer? Convection Oven?
Mixer attachment names and when to use?
Cutting board colors and when to use?
Safety
How to measure flour, brown sugar?
Thawing food?
Why do we cook beef?
How to pick up glass
Kitchen tools (cutting board, potholders, poultry shears, baster, sifter, rubber scraper, meat thermometer, grater, boning knife, food processor, chef’s knife, sharpening steel, turner, paring knife, rotary beater, whisk)
BUT you should also go through this review below:
250ml = 1 cup = 16tbsp
So how much is ½ cup in ml?
Common dry measurements in your kitchen
Common measuring spoons in your kitchen
When to use different measuring tools
Yield? Baking? Water Displacement method?
Cross contamination? Boil? Simmer? Convection Oven?
Mixer attachment names and when to use?
Cutting board colors and when to use?
Safety
How to measure flour, brown sugar?
Thawing food?
Why do we cook beef?
How to pick up glass
Kitchen tools (cutting board, potholders, poultry shears, baster, sifter, rubber scraper, meat thermometer, grater, boning knife, food processor, chef’s knife, sharpening steel, turner, paring knife, rotary beater, whisk)