recipe abbreviation

 Here are some common abbreviations used in recipes:

Measurements:

 * tsp: teaspoon

 * tbsp or T: tablespoon

 * c: cup

 * pt: pint

 * qt: quart

 * gal: gallon

 * oz: ounce

 * lb: pound

 * g: gram

 * kg: kilogram

 * ml: milliliter

 * l: liter

Other:

 * S&P: salt and pepper

 * min: minute

 * hr: hour

 * deg: degree

 * F: Fahrenheit

 * C: Celsius

 * ea: each

 * doz: dozen

 * pkg: package

 * can: can

 * jar: jar

 * qty: quantity

Terms:

 * Sift: To pass dry ingredients through a fine-mesh sieve to remove lumps and aerate them.

 * Whisk: To beat ingredients together rapidly with a whisk or fork to incorporate air and create a smooth mixture.

 * Stir: To mix ingredients together using a spoon or spatula.

 * Fold: To gently combine ingredients, usually by using a spatula to lift and fold the mixture over itself.

 * Cream: To beat together butter and sugar until light and fluffy.

 * Melt: To heat a solid substance until it becomes liquid.

 * Simmer: To cook over low heat, just below a boil, with small bubbles forming on the surface.

 * Boil: To cook in water at a rolling boil (212°F or 100°C).

 * Bake: To cook in an oven.

 * Broil: To cook under direct heat.

 * Roast: To cook in an oven with dry heat.

 * Grill: To cook over direct heat, usually on a grill.

 * Sauté: To cook in a small amount of fat over medium heat.

 * Fry: To cook in hot fat.

 * Chop: To cut food into small pieces.

 * Dice: To cut food into small cubes.

 * Mince: To chop food into very fine pieces.

 * Grate: To shred food using a grater.

 * Zest: To remove the outer colored peel of a citrus fruit.

 * Juice: To extract the liquid from fruits or vegetables.

I hope this helps! Let me know if you have any other questions.