Three (3) teaspoons equals _____ tablespoons.

16 cups equals one ________.

1 cup equals _____ fluid ounces.

Baking powder and baking soda are both considered _____________.

To make a food light and fluffy or make it rise is called _______.

______ is the gas created when using baking soda, baking powder, and yeast in leavening.

When _______ grow or multiply they create and give off carbon dioxide and ethyl alcohol.

_______, a living microorganism, can be found in nature; in soil, on the surface of fruits and vegetables, in water and in the air.

Yeast require warmth, moisture and food to begin fermentation and the food they like best is ______.

_____ is the process that yeast are engaged in when releasing the gases to make dough rise.

Baking powder and baking soda make dough rise through an _______ reaction.

We knead dough by folding, pressing, and stretching dough to ______.

To dissolve is to mix a _____ ingredient into a wet one until it is completely absorbed and can NOT be easily separated.

Dough is a combination of dry ingredients and wet ingredients that is thick enough to be ____ with your hands

There are _____ quarts in a gallon.

When activating yeast the water should be very warm but not too hot because it can kill the yeast and the dough will NOT rise.

If you knead dough too long you might over develop the gluten and make the dough tough and chewy.

A paring knife is the most versatile knife with a large 8-10 inch triangle shaped blade for cutting a variety of meats, fruits and vegetables.

The guide hand is the hand that holds the knife when cutting.

Double acting baking powder reacts when mixed with a liquid then again when exposed to heat.