1 egg, beaten
not 1 beaten egg
1 tsp. black pepper
not 1 teaspoon pepper
(the pepper can also be crushed, ground, or coarse ground)
snipped fresh parsley
not snipped parsley
(pertains to all fresh herbs)
2 Tbsp. packed brown sugar
(use “packed” no matter what the measurement)
Do not use “granulated” with sugar unless there are other kinds of sugar.
In a food processor or blender
(not “In a food processor bowl or blender container”)
punch dough down; turn dough out
reduced-sodium chicken broth BUT lower-sodium beef broth
SKILLET SIZES (added 4/7/21)
Use the dimension of skillets instead of size. Below is how the dimensions and sizes match up (sizes for reference only).
Example: In a 12-inch skillet (not “In an extra-large skillet”)
- 12-inch (extra-large)
- 10-inch (large)
- 8-inch (medium)
- 6-inch (small)
COMMON BAKING PAN SIZES (updated 10/18/19)
- Use dish if it is glass or ceramic; pan if it is metal.
- Dishes are usually used for things like casseroles or baked items that contain an acid like a blueberry filling.
- Casseroles are usually round or oval and can have a lid.
- See page 477 of Red Plaid 17th edition for more information.
8-inch round cake pan (specify 8×2-inch round cake pans only when you need the depth)
9-inch round cake pan (specify 9×2-inch round cake pans only when you need the depth)
8-inch square cake pan
9-inch square cake pan
11×7-inch baking pan
13×9-inch baking pan
15×10-inch baking pan
15×10-inch jelly-roll pan (when being used for baking a jelly-roll cake)
9×5-inch loaf pan or 8×4-inch loaf pan
1½-quart rectangular baking dish
2-quart rectangular baking pan
2-quart square baking dish (volume is equal to an 8-inch baking pan)
3-quart rectangular baking dish (volume is equivalent to 13×9-inch baking pan)
9-inch pie plate