Abbreviations & Equivalentsin Measuring Your

Ingredients• c.------------------------------------------------------cup

• pt.-----------------------------------------------------pint

• gal.-------------------------------------------------gallon

• T. (Tbs.)------------------------------------Tablespoon

• t. (tsp.)-----------------------------------------teaspoon

• doz.------------------------------------------------dozen

• F.-------------------------------------------------degrees

Fahrenheit• oz.--------------------------------------------------ounce

• lb.--------------------------------------------------pound

• f.g.--------------------------------------------few grains

Measurements & Equivalents

• 1 Tbs. -----------------------------3 teaspoons

• 1 c.-------------------------------16 tablespoons

• 1 pt.----------------------------------------2 cups

• 1 qt.----------------------------------------2 pints

• 1 gal.-------------------------------------4 quarts

• 1 c.--------------------------------------8 ounces

• 1 lb.------------------------------------16 ounces

Degrees Fahrenheit • Very Low Heat……………………250-275

• Low Heat……………………….....300-325

• Moderate Heat…………………….350-375

• Hot...………………………………400-425

• Very Hot…..………………………450-475

Tests for doneness…• Cake…………………..toothpick touch, cake pulls

away from the pan

• Pancakes……….........................................bubbles pop

• Rice………………….soft, not crunchy

& no water in the pan

• Spaghetti…………….soft, not crunchy,

al dente, no hardness

• Bread Dough…………..ripe test, tastes a little sour

• Baked Bread…………………pound lightly, sounds hollow

• Baked Potatoes– Soft if touched with a fork

• Rolls– Color should be tan