Term
Name the station of the kitchen brigade responsible for its preparation.
Broiled Steak |
|
Definition
|
|
Term
Name the station of the kitchen brigade responsible for its preparation.
Roast Beef |
|
Definition
|
|
Term
Name the station of the kitchen brigade responsible for its preparation.
Glazed Carrots |
|
Definition
|
|
Term
Name the station of the kitchen brigade responsible for its preparation.
Poached fillets of sole |
|
Definition
|
|
Term
Name the station of the kitchen brigade responsible for its preparation.
Apple Pie |
|
Definition
|
|
Term
Name the station of the kitchen brigade responsible for its preparation.
Hollandaise sauce |
|
Definition
|
|
Term
Name the station of the kitchen brigade responsible for its preparation.
Salad dressing |
|
Definition
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|
Term
The chef Careme is famous for?
a) the development of the classical brigade system that is still in use in many of today's kitchens.
b) refining and organizing techniques, recipes, and menus, and thus bringing cooking out of the Middle Ages and into the modern period.
c) the introduction of food preservation techniques, such as freezing, that caused revolutionary changes in food service and eating habits.
d) none of these |
|
Definition
| Refining and organizing cooking techniques, recipes, and menus, and thus bringing cooking out of the Middle Ages and into the modern period. |
|
|
Term
Which of the following cooks may handle meat products as part of their duties?
a) roast cook
b) pantry cook
c) sauce cook
d) all of these |
|
Definition
|
|
Term
The sauce chef prepares which of the following as part of his or her duties?
a) broiled meats
b) roasted meats
c) sauteed meats
d) none of these |
|
Definition
|
|
Term
In the late 1700s, new developments in food service received a great stimulus_______
a) at the time of the French Revolution
b) because many chefs found themselves without jobs
c) when chefs began opening restaurants in and around Paris to support themselves
d) all of these |
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Definition
|
|
Term
Careme's books contain the first systematic account of _____.
a) recipes
b) menu making
c) cooking principles
d) all of these |
|
Definition
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|
Term
The invention of this piece of kitchen equipment in the eighteen century changed the organization of the kitchen.
a) refrigerator
b) mixer
c) stove
d) non of these |
|
Definition
|
|
Term
Novelle cuisine ________.
a) depends on flower to thicken sauces
b) was a return to the traditional practic of Careme
c) places its emphasis on simpler, more natural flavors and preparations
d) depends on flour to thicken sauces and places its emphasis on simpler, more natural flavors and preparations |
|
Definition
| places its emphasis on simpler, more natural flavors, and preparations |
|
|
Term
An executive chef is responsible for ______.
a) menu planning
b) costing and purchasing
c) work schedule planning
d) all of these |
|
Definition
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|
Term
Which of the following combinations is correct?
a) entremetier-fish
b) grillardin - sauces
c) poissonier - vegetables
d) garde manger - cold foods |
|
Definition
| garde manger - cold foods |
|
|
Term
A chef is someone who _____.
a) wears a white chef's hat
b) likes to cook for guests in his/her home
c) is in charge of a kitchen or part of a kitchen
d) has read and understood the information in this book |
|
Definition
| is in charge of a kitchen or a part of a kitchen |
|
|
Term
An executive chef must have _____ knowledge and skills.
a) supervisory
b) management
c) food production
d) all of these |
|
Definition
|
|
Term
A professional food-service worker possesses_____.
a) staying power and positive attitude toward the job.
b) eagerness to learn and the ability to work with people
c) experience, dedication to quality, and a good understanding of the basics
d) all of these |
|
Definition
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|
Term
When commercial kitchens first started using stoves, they were divided into three department:
a) the stove, the oven, and the deep-fryer.
b) the stove the oven, and the rotisserie
c) the stove, the rotisserie, and the pantry
d) the stove, the pantry, and the grill |
|
Definition
| the stove, the oven, and the rotisserie |
|
|
Term
Fusion cuisine is _____.
a) sometimes a jumbled mess
b) a cooking style that uses ingredients and techniques from more than one regional or international cuisine
c) bringing new excitement to cooking and restaurant menus in the hands of skilled chefs
d) all of these |
|
Definition
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|
Term
The sous chef supervises production in the kitchen
a) true
b) false |
|
Definition
|
|
Term
The executive chef of a large hotel often spends more time at a desk than in the production area.
a) true
b) false |
|
Definition
|
|
Term
One of Escoffier's achievements was the simplification of classical cooking.
a) true
b) false |
|
Definition
|
|
Term
The position of second cook is an entry level job.
a) true
b) false |
|
Definition
|
|
Term
Graduating with high grades from a food production course qualifies you to be a chef.
a) true
b) false |
|
Definition
|
|
Term
The ability to work with other people is a necessary skill only for supervisory personnel.
a) true
b) false |
|
Definition
|
|
Term
Bacteria _________
a) multiply by splitting in half
b) can double in number every 15 to 30 seconds
c) can multiply to a million in less than 30 minutes
d) all of these |
|
Definition
|
|
Term
Which of the following conditions can affect the growth of bacteria?
a) food and moisture
b) acidity and alkalinity
c) temperature, air, and time
d) all of these |
|
Definition
|
|
Term
The temperature range of Food Danger Zone is ______.
a) between 41 degrees F(5 C) and 135 degrees F (57 C)
b) a factor that affects the growth of only anaerobic bacteria
c) the range of temperature in which bacterial growth is slowest
d) all of these |
|
Definition
| between 41 degrees F(5 C) and 135 degrees F (57 C) |
|
|
Term
Physical contamination may _______.
a) not be toxic
b) cause injury or discomfort
c) result from pieces of glass, metal savings, stones, soil, insect parts, or hair
d) all of these |
|
Definition
|
|
Term
"TCS Foods" is another term for _______.
a) foods that are totally cooked, convenient, and safe
b) foods with a low water activity
c) food containing potential allergens
d) potentially hazardous foods |
|
Definition
| potentially hazardous foods |
|
|
Term
Which pair of words or phrases makes the following sentence true when they are inserted in the blanks? _____ food should be kept at a temperature of _______.
a) Hot, 135 F (57 C) or higher
b) Frozen, 40 F (4 C) or lower
c) Refrigerated, 0 F (-18 C) or lower
d) all of these |
|
Definition
| Hot, 135 F (57 C) or higher |
|
|
Term
Which of he following types of food should be refrigerated at the lowest temperature?
a) fish and seafood
b) poultry and meat
c) egg, milk, and cream
d) raw vegetables and fruit |
|
Definition
|
|
Term
The purpose of the seven-step Hazard Analysis Critical Control Point system (or HACCP) is to _________ any dangers of food contamination.
a) control
b) identify,
c) monitor
d) all of these |
|
Definition
|
|
Term
The purpose of double-breasted jackets is to _______.
a) give a stylish, professional appearance to food workers
b) protect the wearer from spilled or splattered hot foods or fat
c) give food workers extra buttons on which to hang small utensils
d) both protect the wearer from spilled or splattered hot foods or fat and give food workers extra buttons on which to hang small utensils |
|
Definition
| protect the wearer from spilled or splattered hot foods or fat |
|
|
Term
Which of the following is not classified as a potentially hazardous food?
a) flavored vinegar
b) a garlic and oil mixture
c) cook pasta
d) whole shell eggs |
|
Definition
|
|
Term
Which of the following is caused by a virus?
a) salmonella poisoning
b) hepatitis A
c) botulism poisoning
d) E. coli poisoning |
|
Definition
|
|
Term
Which of the following statements is not true about the use of disposable gloves in food preparation?
a) Disposable gloves serve as a barrier between hands and ready-to-eat foods.
b) Using disposable gloves enables food worker to handle both raw ingredients and ready-to eat foods at the same time.
c) Hand must be washed thoroughly before putting on glives.
d) Some health departments require food workers to use disposable gloves whenever they are handling ready-to-eat foods. |
|
Definition
| Using disposable gloves enables food worker to handle both raw ingredients and ready-to eat foods at the same time. |
|
|
Term
Frozen foods are best defrosted _______.
a) at room temperature
b) under refrigeration
c) in the microwave at least a day in advance
d) in a warm place |
|
Definition
|
|
Term
An allergen is _________.
a) a food that triggers a reaction by a person's immune system
b) a food that is not absorbed by the digestive system
c) a potentially hazardous food
d) a product that contains a chemical hazard |
|
Definition
| a food that triggers a reaction by a person's immune system |
|
|
Term
Which of the following is not a chemical sanitizer used in food service?
a) chlorine
b) iodine
c) fluorine
d) quats |
|
Definition
|
|
Term
Foods should be cooked to a minimum internal cooking temperature in order to _______.
a) kill any harmful microorganisms the food may contain
b) eliminate allergens
c) eliminate chemical hazards
d) make sure that the food won't become contaminated after it is cooked |
|
Definition
| kill any harmful microorganisms the food may contain |
|
|
Term
Between the time it is received and the time it is served, a food should be left in the Food Danger Zone for no more than _______.
a) one hour
b) three hours
c) four hours
d) none of these. Food should never be left in the Food Danger Zone. |
|
Definition
|
|
Term
Which of the following statements about thawing frozen foods is true?
a) Frozen foods may be thawed in a microwave if they are to be cooked or served immediately.
b) Frozen foods may be thawed under running water that is at a temperature of 70 F (21 C)
c) Frozen foods may be thawed in a refrigerator that i set at 40 F (4 C)
d) all of these |
|
Definition
|
|
Term
A food that has been cooked and then cooled may be reheated by heating it to a tempurature of at least _________.
a) 135 F
b) 141 F
c) 165 F
d) 180 F |
|
Definition
|
|
Term
If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.
a) true
b) false |
|
Definition
|
|
Term
To prevent trichinosis, pork products should be cooked to an internal temperature of 135 F (57 C) or higher.
a) true
b) false |
|
Definition
|
|
Term
Botulism is a food-borne disease usually caused by such foods as potato salad or custard filled pastries left out of the refrigerator too long.
a) true
b) false |
|
Definition
|
|
Term
Most bacteria that cause food-borne disease are spread by food workers.
a) true
b) false |
|
Definition
|
|
Term
Cooked foods usually do not carry disease-causing bacteria because bacteria have been killed by the high cooking temperatures.
a) true
b) false |
|
Definition
|
|
Term
Silverware should be towel dried to avoid water spots.
a) true
b) false |
|
Definition
|
|
Term
|
Definition
|
|
Term
Weight, volume, or length?
kilogram |
|
Definition
|
|
Term
Weight, volume, or length?
liter |
|
Definition
|
|
Term
Weight, volume, or length?
quart |
|
Definition
|
|
Term
Weight, volume, or length?
pound |
|
Definition
|
|
Term
Weight, volume, or length?
teaspoon |
|
Definition
|
|
Term
Weight, volume, or length?
gram |
|
Definition
|
|
Term
Weight, volume, or length?
pint |
|
Definition
|
|
Term
Weight, volume, or length?
deciliter |
|
Definition
|
|
Term
Weight, volume, or length?
centimeter |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
Measuring solid ingredients by weight is more accurate than by volume
a) true
b) false |
|
Definition
|
|
Term
Measurement by count should not be used in food service kitchen because it is not as accurate as measurement by weight or by volume.
a) true
b) false |
|
Definition
|
|
Term
A carefully written recipe guarantees that every cook will produce the identical product every time.
a) true
b) false |
|
Definition
|
|
Term
The best way to be sure that a broiled stead is cooked to the right doneness is to use the exact cooking time given in the recipe.
a) true
b) false |
|
Definition
|
|
Term
Pound, centigrams, and ounces are all units of weight.
a) true
b) false |
|
Definition
|
|
Term
Standardized recipes list the most important ingredients first.
a) true
b) false |
|
Definition
|
|
Term
Which of the following is not true regarding standardized recipes?
a) They have limitations
b) Their function is to control quality and quantity
c) They are basically the same as instructional recipes
d) They contain very precise and detailed information about ingredients, equipment, directions, plating, and cleaning up |
|
Definition
| They are basically the same as instructional recipes |
|
|
Term
The Ap weight of an item is the weight of that item when it ______.
a) is served
b) is purchased
c) has been cooked
d) has been trimmed of all nonedible or nonservable parts. |
|
Definition
| has been trimmed of all nonedible or nonservable parts. |
|
|
Term
Weight is used most often for measuring _____, whereas volume is used most often for measuring ________.
a) solid, liquid
b) liquid, solid
c) portions, units
d) units, portions |
|
Definition
|
|
Term
Count, weight, volume, weight, even division, and standard fill are all methods for ensuring _______ control.
a) quality
b) portion
c) ingredient
d) conversion |
|
Definition
|
|
Term
Ladles, scoops, and kitchen spoons are all tools that are used to portion food by _____.
a) count
b) weight
c) volume
d) standard fill |
|
Definition
|
|
Term
Which of the following combinations is correct?
a) lb --> pound
b) tbsp --> teaspoon
c) tsp --> tablespoon
d) all of these |
|
Definition
|
|
Term
To convert the yield of a recipe to a different number, you must first calculate the _______.
a) new quantity
b) old total yield
c) new total yield
d) conversion factor |
|
Definition
|
|
Term
The conversion factor is calculated by ____.
a) dividing the new yield by the old yield
b) dividing the old yield by the new yield
c) multiplying the new yield by the old yield
d) none of these |
|
Definition
| dividing the new yield by the old yield |
|
|
Term
The recipe conversion factor is multiplied by the _____ to determine the new quantity.
a) total yield
b) recipe cost
c) old quantity
d) portion size |
|
Definition
|
|
Term
You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz of tomato sauce. If you want to convert it to 12 portions, you will need _____ lobs of beef and _____ oz. of sauce.
a) 3, 48
b) 3, 40
c) 2.5, 48
d) none of these |
|
Definition
|
|
Term
If a recipe calls for 5 lbs ground beef to make 20 four oz burgers, how much beef is needed to make 60 6 oz burger?
a) 20
b) 22.5
c) 30
d) 32 |
|
Definition
|
|
Term
A prix fixe menu
a) has a fixed price fr each separate course
b) is a supplement to a talbe d'hote menu
c) gives a single basic price for a meal
d) is the same as an a la carte menu, except that there are additional prices for appetizers and desserts. |
|
Definition
| gives a single basic price for a meal |
|
|
Term
A menu is a list of dishes ______.
a) to be prepared
b) from which to make selections for a meal
c) served or available to be served at a meal
d) all of these |
|
Definition
|
|
Term
Which of the following is true about the menu?
a) Nearly every aspect of a food service business depends on it.
b) It is the single most important document in the food service business
c) Purchasing, production, sales, cost accounting, labor management, kitchen layout, and equipment selection are based on it.
d) all of these |
|
Definition
| Nearly every aspect of a food service business depends on it. |
|
|
Term
Which establishment fits this description: The range of its guests includes a budget-minded tourists and business people on expense accounts, and its eating areas must therefor range from quick breakfast and sandwich counters to elegant dining rooms and banquet halls?
a) hotel
b) hospital
c) in-pant food service
d) full-service restaurant |
|
Definition
|
|
Term
The menu of a ____ is limited and features inexpensive, easily prepared, and easily served foods for people in a hurry.
a) school
b) hospital
c) catering and banquet operation
d) fast food and take-out operation |
|
Definition
| fast food and take-out operation |
|
|
Term
Which of the following combinations is incorrect?
a) prix fixe --> no choices
b) static --> same dishes every day
c) a la carte --> each item is priced separately
d) cycle --> menu repeats after a certain period |
|
Definition
|
|
Term
If every member of your party ordered different items, but each of you paid exactly the same price, then you were most likely dining at a restaurant with a ____ menu.
a) static
b) prix fixe
c) a la carte
d) table d'hote |
|
Definition
|
|
Term
Name the cut described:
1/2 x 1/2 x 1/2 inch |
|
Definition
|
|
Term
Name the cut described:
1/16 x 1/16 x 1/16 inch |
|
Definition
|
|
Term
Name the cut described:
1/4 x 1/4 x 2-2 1/2 inches |
|
Definition
|
|
Term
Name the cut described:
1/8 x 1/8 x 1/8 inch |
|
Definition
|
|
Term
Name the cut described:
1/8 x 1/8 x 1 - 2 inches |
|
Definition
|
|
Term
Name the cut described:
1/16 x 1/16 x 1 - 2 inches |
|
Definition
|
|
Term
Name the cut described:
1/4 x 1/4 x 1/4 inch |
|
Definition
|
|
Term
Name the cut described:
3/4 x 3/4 x 3/4 inch |
|
Definition
|
|
Term
|
Definition
|
|
Term
Which of the following word or phrases is closest to the meaning of mise in place?
a) pre-preparation
b) a well-planned menu
c) the wisdom of the chef
d) the customer is always right |
|
Definition
|
|
Term
As part of your mise en place, you must _____ before you begin to actually prepare a recipe.
a) prepare your equipment
b) assemble your tools, and ingredients
c) wash, trim, cut, prepare, and measure your ingredients.
d) all of these |
|
Definition
|
|
Term
Which statement about set meal service is incorrect?
a) All customers eat at the same time during set meal service.
b) Customers select items from a written menu during set meal service
c) The use of modern, high-speed equipment can produce fresher food and fewer leftovers during set meal service.
d) A major problem of set meal service is that the food's quality may deteriorate because it is held too long. |
|
Definition
| Customers select items from a written menu during set meal service. |
|
|
Term
Which of the statements about extended meal service is incorrect?
a) Another name for extended meal service is a la carte cooking.
b) Not all customers eat at the same time during extended meal service.
c) Individual items are cooked to order, rather than being cooked ahead, during extended meal service.
d) If a person was trained in extended meal service, he could most easily find a job in cafeteria, banquet facility, or employee dining room. |
|
Definition
| If a person was trained in extended meal service, he could most easily find a job in cafeteria, banquet facility, or employee dining room. |
|
|
Term
In many large restaurants, mise en place includes the _____.
a) preparation of stocks and sauces
b) preparation of breadings and batters
c) cutting and trimming of meat, poultry, fish, and vegetables.
d) all of these |
|
Definition
|
|
Term
The ____ is the cook's most important and versatile cutting tool.
a) chef's knife
b) paring knife
c) butcher knife
d) food processor |
|
Definition
|
|
Term
When you are sharpening a knife correctly, you are careful to ______.
a) begin with a few strokes on the steel
b) hold the blade at a constant 45 degree angle on the same stone
c) use light, even strokes, with the same number of strokes on each side of the knife.
d) all of these |
|
Definition
| use light, even strokes, with the same number of strokes on each side of the knife. |
|
|
Term
The purpose of the guiding hand during cutting is to ____.
a) guide the knife
b) hold the items being cut
c) protect the hand from cuts
d) all of these |
|
Definition
|
|
Term
Cutting food into uniform shapes and sizes is important because it ______.
a) ensures even cooking
b) enhances the appearance of the product
c) both ensures even cooking and enhances the appearance of the product
d) non of these |
|
Definition
| both ensures even cooking and enhances the appearance of the product |
|
|
Term
Which of the following cutting techniques is paired correctly with its end product?
a) chop - evenly shaped pieces
b) shred - thin strips
c) concasser - thin slices
d) mince - medium cubes |
|
Definition
|
|
Term
When you emincer a filet of veal, you ____.
a) mince it
b) chop it coarsely
c) cut it into thin slices
d) cut it into irregularly shaped pieces |
|
Definition
|
|
Term
Which of the following cuts is in the shape of a cube?
a) julienne
b) brunoise
c) batonnet
d) French Fry |
|
Definition
|
|
Term
Wich of the following is the correct order i you arranged the from thickest to thinnest?
a) julienne --> french fry -->batonnet
b) batonnet -->j ulienne --> French fry
c) Frency fry --> batonnet -- julienne
d) julienne---> batonnet --> French fry |
|
Definition
| Frency fry batonnet julienne |
|
|
Term
Which of the following is not one of the first three steps in the process of dicing an onion with a chef's knife?
a) cut the onion in half lengthwise
b) make a series of vertical, lengthwise cuts
c) Make a series of horizontal, lengthwise
d) square off the onion by cutting a slice from all sides |
|
Definition
| square off the onion by cutting a slice from all side |
|
|
Term
Which of the following methods refers to cooking a product by any of the other three methods for a very brief period of time?
a) steaming
b) blanching
c) simmering
d) deep frying |
|
Definition
|
|
Term
Chef's blanch some foods in order to ____.
a) ave time
b) remove undersirable flavors
c) increase their holding quality
d) all of these |
|
Definition
|
|
Term
| If you want to add flavor and tenderize a cut of beef inside round in one step, you should ____ it. |
|
Definition
|
|
Term
Which of the following types of marinades is most widely used for enhancing the flavor of barbecued meats?
a) dry
b) raw
c) instant
d) cooked |
|
Definition
|
|
Term
Which of the following statements about marinating is incorrect?
a) Be sure to use an acid resistant container
b) In most cases, marinate under refrigeration
c) cover only part of the product with the marinade
d) Marinate thicker products longer than thinner ones. |
|
Definition
| Cover only part of the product with the marinade |
|
|
Term
With the exception of potatoes, most items to be deep fried at first ___________
a) blanched
b) julienned
c) marrinated
d) breaded or battered |
|
Definition
|
|
Term
Breading or battering a product before it is deep-fried has for main advantages. Which of the following is not one of them?
a) It allows the food to retain moisture and flavor
b) It allows the food to absorb flavor-enhancing fat
c) It allows the food to maintain its crispness and good appearance.
d) It protects the cooking fat against the moisture and salt contained in the food. |
|
Definition
| It allows the food to absorb flavor-enhancing fat. |
|
|
Term
Which of the following is the correct sequence of stages in the Standard Breading Procedure?
a) flower --> egg wash --> crumbs
b) crumbs --> egg wash --> flour
c) egg wash ---> flour --> crumbs
d) none of these |
|
Definition
| flower --> egg wash --> crumbs |
|
|
Term
Pan-fried poroducts may be dredged in flour to ________.
a) prevent sticking
b) give an even browning coloring
c) improve their overall nutritional value
d) prevent sticking and give them an even brown color |
|
Definition
| prevent sticking and give them an even brown coloring. |
|
|
Term
| How many drops are in 1 tsp? |
|
Definition
|
|
Term
| How many teaspoons are in 1 Tbsp? |
|
Definition
|
|
Term
| How many Tbsp are in 1/8 cup? |
|
Definition
|
|
Term
| How many fluid ounces are in 1/8 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 1/4 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 1/4 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 1/2 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 1/2 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 1/3 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 1/3 cup? |
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Definition
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Term
| How many Tbsp are in 3/8 cup? |
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Definition
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Term
| How many fluid ounces in 3/8 cup? |
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Definition
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Term
| How many Tbsp are in 5/8 cup? |
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Definition
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Term
| How many fluid ounces in 5/8 cup? |
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Definition
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Term
| How many Tbsp are in 2/3 cup? |
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Definition
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Term
| How many fluid ounces in 2/3 cup? |
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Definition
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Term
| How many Tbsp are in 3/4 cup? |
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Definition
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Term
| How many fluid ounces in 3/4 cup? |
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Definition
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Term
| How many Tbsp are in 7/8 cup? |
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Definition
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Term
| How many fluid ounces in 7/8 cup? |
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Definition
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Term
| How many Tbsp are in 1 cup? |
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Definition
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Term
| How many fluid ounces in 1 cup? |
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Definition
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Term
| How many drops are in 1 tsp? |
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Definition
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Term
| How many teaspoons are in 1 Tbsp? |
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Definition
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Term
| How many Tbsp are in 1/8 cup? |
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Definition
|
|
Term
| How many fluid ounces are in 1/8 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 1/4 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 1/4 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 1/2 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 1/2 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 1/3 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 1/3 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 3/8 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 3/8 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 5/8 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 5/8 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 2/3 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 2/3 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 3/4 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 3/4 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 7/8 cup? |
|
Definition
|
|
Term
| How many fluid ounces in 7/8 cup? |
|
Definition
|
|
Term
| How many Tbsp are in 1 cup? |
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Definition
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Term
| How many fluid ounces in 1 cup? |
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Definition
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Term
| How many cups in 1/2 pint? |
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Definition
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Term
| How many fluid ounces in 1/2 pint? |
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Definition
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Term
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Definition
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Term
| How many fluid ounces in 1 pint? |
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Definition
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Term
| How many pints ounces in 1 quart? |
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Definition
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Term
| How many fluid ounces in 1 quart? |
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Definition
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Term
| How many quarts in 1 gallon? |
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Definition
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Term
| How many fluid ounces in 1 gallon? |
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Definition
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