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There may be other items you could substitute.  \nKitchen Equipment  \n  Measuring cup  \n  Strainer  \n  Cookie sheet  \n  Rolling pin  \n  Potato masher  \n  Measuring spoons  \n  Vegetable peeler  \n  Mixing bowls   Cutting board  \n  Pie pan  \n  Round cake pan  \n  Biscuit/cookie cutters   Ladle for serving soup  \n  Pancake turner  \n  Cooling rack  \n  Rotary beater  \n  Wire whisk  \n  Pot holder   Pastry blender  \n  Grater  \nSubstitute Items  \n  Marked jar or baby bottle  \nPan with a lid or cover  \n_____  \n  Cake pan, pizza pan   Smooth bottle or glass  \nForks  \n_____  \n  Regular teaspoon and/or tablespoon   Sharp knife  \n  Kettle, pan or storage containers   Sturdy plate  \n  Flat cake pan  \n  Square or oblong pan   Lids, rim or jars, rim of cans, glasses   Cup with handle   Two knives, fork  \n  Oven rack  \nFork  \nTwo forks or jar with tight lid Folded towel  \nTwo knives  \nSharp knife  \n_____  \n_____  \n_____  \n_____  \n_____  \nEAT SMART Expanded Food and Nutrition Program  \nStarting with the Basics: Food, Equipment and Knowledge  \nCooking Basics: Measuring  \nDO NOT MEASURE ANY INGREDIENTS OVER THE MIXING BOWL.  \nOne of the skills needed to prepare food is measuring. Let’s review some important points about measuring.  \nMeasuring Liquid Ingredients  \n• Use a liquid measuring cup to measure water, oil, fluid milk, juices and syrup.  \n• Measure liquids in marked, clear containers.  \n• Set measuring cup on a flat surface. Check at eye level to make sure the correct amount is measured.  \nMeasured Dry Ingredients  \n• Measure dry ingredients in containers that allow you to level off the ingredients across the top edge.  \n• Use a dry measuring cup to measure ingredients like flour, sugar, cornmeal, dry milk and solid shortening.  \n• Sift or fluff dry ingredients, like flour, with a fork before measuring.  \n• Spoon dry ingredients into dry measuring cup. Level off ingredients with the flat edge of a knife.  \nEAT SMART Expanded Food and Nutrition Program  \nStarting with the Basics: Food, Equipment and Knowledge  \nCooking Basics: Measurement Equivalents  \n3 teaspoons = 4 tablespoons = 5 1/3 tablespoons = 8 tablespoons = 10 2/3 tablespoons = 12 tablespoons = 16 tablespoons = 16 ounces = 2 tablespoons = 1 cup = 1 cup = 2 cups = 4 cups =  \n4 quarts =  \n1 tablespoon  \n¼ cup  \n1/3 cup  \n½ cup  \n2/3 cup  \n¾ cup  \n1 cup  \n1 pound  \n1 fluid ounce  \n8 fluid ounces ½ pint  \n1 pint  \n1 quart  \n1 gallon  \nAbbreviations Tbsp. = tablespoon Tsp. = teaspoon  \nOz. = ounce  \nEAT SMART Expanded Food and Nutrition Program  \nStarting with the Basics: Food, Equipment and Knowledge  \nCooking Basics: Recipe Preparation Steps  \n1. Read the recipe to make sure you have all the food and equipment you need. Be sure you have enough time to prepare the recipe.  \n2. Clear and clean a work area.  \n3. Set out all ingredients needed.  \n4. When necessary, preheat the oven, then grease and fl","cbCaijyeeOCJdV4b","https://ap.wps.com/l/cbCaijyeeOCJdV4b","pdf",1210852,24,"English","# Starting with the Basics: Food, Equipment and Knowledge\n## Cooking Basics: Introduction\n## Cooking Basics: Kitchen Equipment\n## Cooking Basics: Measuring\n## Cooking Basics: Measurement Equivalents\n## Cooking Basics: Recipe Preparation Steps\n## Cooking Basics: Cooking Terms","[{\"question\":\"What kitchen equipment topics are covered in Cooking Basics?\",\"answer\":\"The guide lists common kitchen equipment and suggests substitute items, helping readers identify what they already have and what can be replaced.\"},{\"question\":\"How should liquid and dry ingredients be measured?\",\"answer\":\"Liquid ingredients should be measured in a marked, clear liquid measuring cup on a flat surface and checked at eye level. Dry ingredients should be measured in containers that allow leveling across the top edge, with dry measuring cups and leveling techniques.\"},{\"question\":\"What are the recipe preparation steps recommended in the guide?\",\"answer\":\"Read the recipe to confirm needed food and equipment and ensure enough time, clear and clean the work area, set out ingredients, preheat and grease/flour pans when needed, then prepare the recipe.\"}]","Cooking Basics | PDF",1790582327]