I–

 CONVECTION OVEN – is an oven that has fans to circulate air around food. Convection ovens are also used for non-
food, industrial applications.
 ROTARY OVEN – an oven comprising one or more horizontal circular tables on a vertical axis that turns so that work
can be introduced at one radial position and removed at another after heat and rotation have completed the process.
 MIXING BOWL – is a deep bowl that is particularly well suited for mixing ingredients together in.
 ROTARY EGG BEATER – is a hand-held kitchen utensil with rotating blades used for beating, whipping or mixing.
 PASTRY BLENDER – is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries.
 PASTRY WHEEL – a device to cut out rolled pastry.
 SIFTING FLOUR – is a kind of strainer with a fine mesh screen housed in a container that is used to pass dry
ingredients through to loosen the particles, incorporate air, and lighten them.
 PASTRY BRUSH – is a cooking utensil used to spread butter, oil or glaze on food.
 BUNDT PAN – A heavy-walled baking pan formed with a decorative indented curvature and a hollow tube in the
center. The heavier walled construction allows cake batters to rise and bake more uniformly, while the improved heat
conduction and hollow center tube enable the cake to bake evenly.
 MEASURING CUP – a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients
such as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards.

II –

STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon (T or tbsp) = 3 teaspoon (t or tsp.)

2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup(c.)
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound

COMMON UNITSOF WEIGHT COMMON UNITS OF VOLUME

1 pound (lb.) = 463.59 grams 1 bushel (bu) = 4 pecks

1 ounce = 28.35 grams 1 peck (pk) = 8 quarts
1 kilogram (kg.) = 2.21 pounds 1 gallon (gal.) = 4 quart
1 gram = .035 ounces 1 quart = 2 pints
1 medium orange = ¼ to ½ cup (slice) = 964.4 milliliters
1 medium apple = 1 cup slice 1 teaspoon (tsp. or t.) = 4.9 milliliters
14 oz. can condensed milk = 1 ¼ cups 1 tablespoon (T. or tbsp.) = ½ fluid ounce
14 oz, can evaporated milk = 1 2/3 cups = 14.8 milliliters
1 lb. brown sugar = 2 ¼ cups (packed) 15 ounces raisins = 3 cups
1 lb. confectioner sugar = 3 ½ cups 1 pound dates = 2 ½ - 3 cups
1 lb. confectioner sugar = 2 ½ cups ½ pint whipping cream = 2 cups whipped
1 lb. nuts = 4 ½ cups creams
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup
III –

1 tbsp all purpose flour 1 cup sugar granulated

• 1/2 tbsp cornstarch, potato starch, • 1 1/3 cup brown sugar, lightly packed, 1 ½ cup
• rice starch or arrowroot starch • corn syrup minus ½ cup liquid, 1 cup honey
• minus ½ to 1/3 cup liquid

1 tablespoon cornstarch 1 whole egg

• 2 tablespoon all purpose flour • 2 egg yolks or 3 tablespoon thawed from

• frozen eggs, 2 ½ tablespoon sifted dry
• whole eggs powder plus 21/2 tablespoon
• lukewarm water

1 cup sifted cake flour

• 7/8 cup all purpose flour sifted, 1cup all

• purpose flour minus 2 tablespoon.

Use the formula in converting degrees Centigrade to degrees Fahrenheit and Fahrenheit to Centigrade. Show your
computation. Five points each.
 C = F – 32 x 5 / 9 1. 100 degrees Centigrade to degrees Fahrenheit.
 F = C x 9 / 5 + 32 2. 320 degrees Fahrenheit to degrees Centigrade.

IV –

Flour White sugar

 Sift the flour  Sifting is not necessary before measuring

 Scoop to fill the measuring cup to overflow. unless it is lumpy.
Do not shake.  Fill the measuring cup until over flowing. Do
 Level off with spatula. not shake the cup.
 Level off with the spatula

Brown Sugar Powdered Food

 Check if the sugar is lumpy before
measuring.
 Rolll out the lumps. Remove the dirt.
 Scoop into the measuring cup and pack
compactly until it follows the shape when
inverted.
 Remove the lumps in the powder by stirring.
 Dip the measuring spoon into the powder
 Level with spatula or back edge of the knife
or right in the can opening.

Solid fats Liquid fats

 Fill the measuring cup/spoon with the  Pour oil in the glass measuring cup.
shortening while pressing until it is full.  Check if it is filled up to the measuring mark.
 Level the fat with a straight of a knife or  Do not lift the cup when measuring.
spatula.

Milk (LIQUID) Milk (POWDER)

 Pour milk into the glass measuring cup up to  Remove lumps in milk by stirring.
the measuring mark. Do not lift the cup.