1.A tablespoon (tbsp) is how many teaspoons (tsp)?
1/2/3/4
2.A metal pan made of cast iron will take longer to heat than an aluminum pan because iron has a (lower.higher) thermal conductivity than alumium
Cast iron has a (lower/higher) pecific heatthan aluminum, meaning it will take less energy to heat up iron than aluminum to the same temperature, assuming the same mass*.
3.Which materials are not good for cooking acidic foods such as tomatoes because the metal will react with the acid?
Pooly seasoned cast iron or non-anodized alumium / stainless steel / glass / copper
4.When measuring out solid ingredients, you fill the measuring cup with the item and then use a knife to cut across it for an even top/level. For brown sugar only (which is compressible), you should (pack it/ spoon sugar into the cup / scoop nomally
when filling the measuring cup or else there will be (less / more) sugar than what is called for.
5.When measuring one cup of a fluffy substance (such as flour) how should you measure it, assuming you are using a measuring cup rather than a balance.
(A balance would be the best way as it measures mass rather than volume which is often more accurate!)
1.Scoop it into the measuring cup then level i
2. Scoop it using the measuring cup then level it
3. Pack it so it's more dense
4. Use tablespoons to measure it out
6. When measuring ingredients, mass (grams, pounds, ounces) measures ( amount of substance there is / the amount of space a substances takes up)
whereas volume (cups, tbsp, quarts, gallons) measures ( amount of substance there is / the amount of space a substances takes up)