PDF-LIQUID MEASURING CUP y y y Measuring Liquid and Dry Ingredients Correctly DRY MEASURING

All rights reserved This tip sheet was developed in conjunction with the Great Trays TM Partnership dap with permission by ina Ba no inda Die an and sk ey from hn al ta tool art of Io old tar le nu at in 20 Io Nu trition Proj Io De ar me of Edu atio. Method 1 Shred the cabbage i to thi strips 2 Top and tai the carrot then peel and grate Cor and grat e the ap ple Place the cab age gr ated car ot and apple i the mi xi ng bowl and add th e low fat may nnai e 5 Mi x all the i gredi nts together Hand By Myre and William. Gasses. Gasses are particles that float from earth to the . atmosphere and its particles go around to fill every place in a container and when the . they are open they will go to every space around.. Liquids. Objectives. Identify and explain the properties of liquids according to the Kinetic Molecular Theory. Describe the process in which liquids turn to gases.. Describe the process in which liquids turn to solids. Properties of Liquids and the Kinetic-Molecular Theory. A . liquid. can be described as a form of matter that has a definite . volume. and takes the . shape. of its container.. The . attractive. forces between particles in a liquid are more . Class Notes. Flour. Flour can be sifted first with a sifter to . break up clumps. .. Do this only when the recipe calls for sifted flour.. To measure flour correctly, pour the flour into a measuring cup using a . Objective: Demonstrate measurement procedures, equivalents and conversions. . A . well written . recipe . includes the following. :. Name of . INGREDIENTS. . and . AMOUNTS. . needed.. YEILD. : . # OF PEOPLE THE RECIPE SERVES. names and uses. Mixing Bowls. Combine ingredients in. Pastry Blender. Used to cut fat into flour. Grater. Shred food into tiny pieces. Kitchen Shears. Cut up dry foods and herbs. Peeler. Removes the skin of fruits and vegetables. Liquid Ingredients. Place a liquid measuring cup on a level surface.. Pour the liquid in to the cup to the correct line.. Check . the measurement at . eye level to be sure you measured the correct amount. Chemistry 4(C). Lesson . Objectives. Compare solids, liquids, and gases. Structure. Compressibility. Shape. Volume . Solids, Liquids, & Gases. Solid. – state of matter that maintains shape and volume. Most ingredients are measured by volume, which means the amount of space an ingredient takes up.. Units of Measure. Customary. Volume: t., T., c., oz., pt., gal.. Weight: oz., lb.. Temperature: degrees in Fahrenheit. What’s the Big Deal?. Flammable and combustible liquids:. Are easily ignited and ignite with explosive force. Burn readily and give off twice the heat as paper or wood fire. Are common materials taken for granted or used carelessly. Objectives. AFTER READING THIS CHAPTER, YOU WILL BE ABLE TO:. 1. describe the parts of a recipe. 2. define recipe terms. 3. measure ingredients accurately.. New Terms. Recipe:. A list of ingredients and directions for preparing a food.. 1. May 5, 2011. Board of Regents SUNO/UNO Senate Education Committee. 2. 3. A Study of the Postsecondary Education Needs of the New Orleans Region:. A Response to SR 123. And. Request by Governor Bobby . Measure. :. A unit or standard of measurement. .. Measurements. :. Units of measure related to a profession. These include ounces, pounds, inches, feet, cups, teaspoons, etc. . Accuracy. :. The extent to which a given measurement agrees with the standard value for that measurement. The correctness of the measurement made.