1. Measuring & Equivalents

2. Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them?

3. The Right Measuring Utensil – What are two ingredients you would measure with when using: – measuring spoons – dry/solid measuring cups – a liquid measuring cup

4. Measuring Liquid Ingredients – Liquid ingredients can include: – Milk, water, oil, juice, vanilla extract, etc. To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. Place the cup on level surface and read measurements at eye level. For smaller amounts use measuring spoons. Fill the spoon until a slight dome is visible.

5. Measuring Dry Ingredients – Dry ingredients can include: – Flour, sugar, brown sugar, salt, and baking powder. To measure less than a 1/4 cup use a measuring spoon. Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes. To measure 1/8 tsp. measure 1/4 tsp. & then remove half. To measure 1/4 cup or more of a dry ingredient use a measuring cup. Measuring cups generally come in 1/4, 1/3,1/2,and 1 cup sizes.

6. Measuring Dry Ingredients – Measuring flour: – Do not pack the flour into the measuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife. – Measuring brown sugar: – Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge or knife. – Measuring granulated sugar: – Fill the cup with sugar. Level with the back of a spatula or knife so that sugar is even with top of measuring cup or spoon.

7. Measuring Solid Ingredients – Sticks of butter and margarine have measurements marked on the wrapper. – One stick = 1/2 cup or 8 tablespoons – Measure solid fats, such as shortening or peanut butter, in a dry measuring cup. – Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup.

8. Measuring Solid Ingredients – Water displacement is another way to measure solid ingredients, if you don’t have the equipment you need. – Use a larger measuring cup, containing specific amount of cold water, add solid until amount measures the total of the water plus needed solid. https://www.youtube.com/results?search_query=baking+101+water+ displacement

9. Equivalents Measurement by the 2’s: 2 T = 1/8 c = 1 fl oz – x 2 = 1/4 c = 2 fl oz – x 2 = ½ c = 4 fl oz – x 2 = 1 c = 8 fl oz – x 2 = 1 pt = 16 fl oz – x 2 = 1 qt = 32 fl oz – x 2 = ½ gal = 64 fl oz – x 2 = 1 gal = 128 fl oz

10. Equivalents Mind Map Activity – Complete the mind map. We will do the first few together, then you will receive the manipulative to complete as many as you can.

11. Function of Ingredients Foldable Use the tabbed packet provided along with your textbook, to complete the Function of Ingredients Resource Packet. Cut along the lines to create tabs. Label each tab with one of the 7 ingredients typically used in baking. Use each page to record necessary information (from the questions sheet) for each ingredient.