1. Measuring

2. Abbreviations These abbreviations are often used in recipes to indicate the amounts of ingredients required.  What abbreviations might appear in recipes to indicate cooking times and temperatures? AbbreviationMeaning tsp. or t.teaspoon Tbsp. or T.tablespoon c. or C.cup pt.pint qt.quart oz.ounce lb. or #pound

3. Metric Abbreviations mL = milliliter L = liter g = gram kg = kilogram

4. Measuring Dry Ingredients 1.Spoon ingredient into measuring cup until it is overfilled. (When measuring brown sugar, pack it into the measuring cup with the back of the spoon.) 2.Use a straight-edged spatula to level off any excess.  How would you measure less than 1/4 cup of a dry ingredient?

5. Measuring Liquid Ingredients 1.Set a liquid measuring cup on a flat surface. 2.Bend down so the desired measurement marking is at eye level. 3.Slowly pour the ingredient into the measuring cup until it reaches the mark for the desired amount.

6. Measuring Fats 1.Use a rubber spatula to press fats into a dry measuring cup, making sure to eliminate any air pockets. 2.Overfill the measuring cup. 3.Level it with a straight-edged spatula.

7. Changing Yield When changing the yield of a recipe, use these measuring equivalents to figure the adjusted amounts of each ingredient before you begin cooking. Write the adjusted amounts on your recipe so you will remember them as you work. MeasureEquivalent 3 teaspoons1 tablespoon 2 tablespoons1/8 cup 4 tablespoons1/4 cup 5 1/3 tablespoons1/3 cup 8 tablespoons1/2 cup 10 2/3 tablespoons2/3 cup 12 tablespoons3/4 cup 16 tablespoons1 cup 2 cups1 pint 4 cups1 quart

8. Other Equivalents 2 pints = 1 quart 8 tablespoons = 1 stick of Butter 8 fluid ounces = 1 cup 16 ounces = 1 pound 4 quarts = 1 gallon