Cooking skills

Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking temperature and sometimes the calorie count per serving. The recipes ensure the same result each time it is made. The opposite of a standardized recipe is an 'original' recipe. 

The most commonly used system of measuring in the United States is based on standard or 'customary' units of measurements. 

• Tablespoons= T or Tsp
• Teaspoon= Tsb or Ts
• Cup= Cu or C
• Pint=Pt
• Quart=Qt
• Gallon=Gal
• Ounce=Oz
• Pounds=Ib or #
• Callories=Cal
• Package=Pkg
• Large=Ige
• Medium=Med
• Small=Sm

Marinating= a way of adding flavour to dry-heat cooking methods,

Broiling= on the top rack, directly under the coils or flame,

Grilling= place over direct heat,

Baking= cooking food in an oven, surrounded by dry, hot air,

• 3 teaspoons= 1 tablespoons
• 16 tablespoons= 1 cup
• 2 Cup= 1 pint
• 2 Pints=  1 quart
• 8 fluids ounces= 1 cup
• 16 ounces = 1 pound 

• Bridge hold
• Claw grip
• Peeling
• Grating
• Chopping

• Sift
• Beat
• Rub-in 
• Stir
• Combine
• Whisk
• Knead
• Mix
• Spread
• Shape
• Roll-out
• Thread
• Spread
• Arrange
• Sprinkle 
• Trim

• tie hair back
• remove jumper or roll up sleeves
• wear an apron
• remove jewelry
• washands
• get ingredients and equipment
• use a separate chopping board and knife for preparing raw meat

• Red - Raw Meat.
• Blue - Raw Fish.
• Yellow - Cooked Meat.
• Brown - Vegetables.
• Green - Salads & Fruit.
• White - Bakery & Dairy.