1 / 17

a.- Pour batter, onto hot griddle b.- Stir in grated carrots

3. 2. 1. 4. a.- Pour batter, onto hot griddle b.- Stir in grated carrots c.- Dip and coat each tender in the egg mixture d.-Combine the flour, baking powder, sugar and salt. e.- Whisk the batter f.- Set each tender on a cooking cooling rack

tana
Télécharger la présentation

a.- Pour batter, onto hot griddle b.- Stir in grated carrots

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 3 2 1 4 a.- Pour batter, onto hot griddle b.-Stir in grated carrots c.- Dip and coat each tender in the egg mixture d.-Combine the flour, baking powder, sugar and salt. e.- Whisk the batter f.- Set each tender on a cooking cooling rack g.- In saucepan, combine sugar and cinnammon. h.- Serve with warm cider syrup i.- Scoop a quarter of the batter 5 6 7 9 8

  2. MATCH THE MEASURE WITH THE INGREDIENT 1.- ½ can a. chicken tenders 2.- 11/3 (one a third) cups b.ground cinnamon 3.- 3 lbs c. milk 4.- 1 teaspoon d. condensed milk 5.- 3 tsp e. baking powder

  3. Match each measure to its equivalent 1. 3 teaspoons a. 16 ounces 2. 4 tablespoons b. 1 cup (8 ounces) 3. 5 tablespoons c. 1/3 cup + 1 teaspoon d. 1 table spoon 4. 8 tablespoons e. ¾ spoon 5. 12 tablespoons f. ¼ cup 6. 16 tablespoons g. ½ cup 7. 2 cups h. 16 ounces

  4. Equivalent Measures • 3 teaspoons = 1 tablespoon4 tablespoons = 1/4 cup5 tablespoons + 1 teaspoon = 1/3 cup8 tablespoons = 1/2 cup12 tablespoons = 3/4 cup16 tablespoons = 1 cup (8 ounces)2 cups = 16 ounces

  5. CHOOSE THE CORRECT ANSWER • How many teaspoons = 1/2 tablespoon? •   1/2 •   1 •   1-1/2 •   3

  6.   1-1/2 • How many teaspoons = 1 tablespoon? •   1/2 •   1 •   2 •   3

  7.   3 • How many tablespoons = 1 fluid ounce? •   1 •   2 •   3 •   4

  8.   2 • How many tablespoons = 1/2 cup? •   2 •   4 •   6 •   8

  9.   8 • How many ounces = 1/2 cup? •   2 •   4 •   6 •   8

  10.   4 • How many ounces = 1 cup? •   2 •   4 •   6 •   8

  11.   8 • How many cups = 1 quart? •   1 •   2 •   3 •   4

  12.   4 • How many ounces in 1 quart? •   8 •   16 •   32 •   64

  13.   32 • How many quarts in 1/2 gallon? •   1 •   2 •   3 •   4

  14.   2

  15. Write the instructions under each picture.

  16. 4 5 6 7 8 3 • 1.Chopped onions • 2. Butter • 3. 1 sliced leek • 4. Peeled and diced potatoes • 5. Oilive oil • 6. Chopped bacon • 7. Quartered and shredded cabbage • 8. Vegetable or beef stock • 9. Can of chopped tomatoes • 10. Salt and pepper 9 2 10 1

  17. DIFFERENCE BETWEEN FILLING AND STUFFING • It means that filling is in cold food like a sandwich for instance, were as stuffing go in side warm food like chicken that's came out the oven with sage and onion in inside it.Stuffing could also mean like foamy stuff that comes in teddy's and stuffed animals...

More Related