Common Cooking Abbreviations & Measurement Equivalents Worksheet (Culinary Arts)
- PDF
- Easel Activity
Also included in
Bundle includes:4 P's of Marketing for a Culinary BusinessAbbreviations and Measurements Crossword PuzzleBaking & Pastry Word SearchBeat Bobby Flay Episode WorksheetCommon Cooking Abbreviations and Measurements Equivalents Slideshow and Guided Notes HandoutCommon Cooking Abbreviations and MeasurPrice $9.20Original Price $13.14Save $3.94
Bundle of all my Culinary Arts bundles! These are great resources for any Culinary Arts, Hospitality and Tourism, Foods or related courses. Please click below on each product for a full description. These products are a compilation of activities and worksheets used in Culinary Arts courses, there isPrice $55.46Original Price $79.23Save $23.77
This bundle includes Common Cooking Abbreviations & Measurement Equivalents PowerPoint Slideshow, Word Guided Notes Handout, and PDF Worksheet (3 versions).Price $3.33Original Price $4.75Save $1.42
Description
Students can practice apply the common cooking abbreviations and measurement equivalents with this worksheet! This PDF Worksheet includes 3 worksheet versions (same worksheet in different order to reduce cheating) and the answer key is included!
This can be used as a pre-test, practice worksheet while students learn the abbreviations and equivalents, or post-quiz!
Find the GOOGLE DOC version here!
Also, check out this Food Safety and Sanitation Word Search!
Clipart provided on TPT by Caroline C Illustrations.
Culinary Arts TEKS Alignment:
(13) The student understands the use of technical knowledge and skills required to pursue careers in the restaurant food service industry, including knowledge of design, operation, and maintenance of technological systems. The student is expected to:
(A) define job-specific technical vocabulary;
(E) demonstrate technical skills used in producing quality food service.
(15) The student evaluates and determines equipment, ingredients, and procedures in a professional food setting. The student is expected to:
(A) identify the role of mise en place;
(B) identify and use large and small equipment in the professional food service setting;
