Simple Ingredient Substitutions

1 c. of cake flour → 1 c. + 2 T. or (⅞ c.) of all purpose flour

1 c. of self-rising flour → 1 c. of all purpose flour + 1 tsp. of baking powder + ½ tsp. of salt

1 c. of buttermilk → 1 T. of lemon juice or vinegar + enough milk to equal 1 c. (stir and allow the mix to stand several minutes before using)

1 large egg → 2 egg whites

1 T. of cornstarch → 2 T. of all purpose flour

1 c. of corn syrup → 1 ¼ c. of sugar + ¼ c. of a liquid used in the recipe

1 oz. of unsweetened baking chocolate → 3 T. of unsweet cocoa + 1 T. of butter/margarine/vegetable oil

1 ⅔ oz. of semisweet chocolate → 1 oz. of unsweet chocolate + 4 tsp. of sugar or 1 oz. of chocolate chips + 1 tsp. of shortening

1 tsp. of dry mustard → 1 T. of prepared mustard

1 clove of garlic → ⅛ tsp. of garlic powder

1 T. of chopped fresh herb → 1 tsp. of chopped dried herb

 

Food Safety Checklist

Get the full checklist here.

1. Wash hands with warm water, using soap from a pump bottle, and dry hands with disposable towels in all of the following situations: before handling food, immediately after using the restroom, between tasks such as handling raw chicken and making a salad, or any other time necessary to prevent food contamination.
2. Keep foods that need refrigeration at 41°.
3. Rotate foods in the fridge. Use the "First in, first out" rule to keep food from spoiling.
4. Store leftovers in containers with tight lids to avoid contamination.
5. Store raw meats below ready to eat foods in the fridge.
6. Remove trash promptly from food preparation area.
7. Use portable, plastic cutting boards that can be washed and sanitized in a dishwasher.
8. Do not use sponges to clean dishes or other food contact surfaces. 
9. Do not handle food for your family or friends when you’re sick.
10. Use an accurate metal probe thermometer to verify food temperatures.

Measurement Equivalents

3 tsp. → 1 T.

2 T. → ⅛ c.

4 T. → ¼ c.

5 ⅓ T. → ⅓ c.

8 T. → ½ c.

10 ⅔ T. → ⅔ c.

12 T. → ¾ c.

16 T. → 1 c., ½ pt.

2 c. → 1 pt.

4 c. → 1 qt.

2 pt → 1 qt.

8 oz→ 1 c.