Kitchen Readiness Test
Order by
18 terms
Terms | Definitions |
|---|---|
 1 tbsp= how many teaspoons | 3 tsp |
| 1 cup=how many tablespoons | 16 tbsp |
| 1 cup= how many ounces | 8 oz. |
| 1 pint=cup? | 2 cup |
| 1 gallon=quarts? | 4 quarts |
| 1lb=oz? | 16oz |
| 1gallon=cup? | 16 cups |
| 1 gallon=pints | 8 pints |
| 2 pints=quart? | 1 quart |
| 2cups=pint? | 1 pint |
| 1 cup=sticks o butter | 2 |
| ounces per quart | 32 |
| proper hand washing | use warm water lots of hand soap 30 seconds or long enough to say the alphabet under nails and to wrists paper towel to dry |
| sweep up broken dishes | get broom/dust pan dont pick up pieces with your hands |
| How to leave class | mrs. m will dismiss |
| proper sweeping | use a dustpan to collect and throw away dirt done at the end of every period |
| dish washing | food into trash rinse wash in hot soapy water in bucket rinse thoroughly under hot water in drying rack clean dry towel to dry not sanitary to hand dry dishes with towel-plates and cups upside down so they will drip dry hand dry utensils |
| sponge cleaning | wring/rinse out a sponge (stop bacteria-need water to grow longer wet, more time to grow) place in drying rack |
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