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= = Sara Jane Strecker, FACS Educator ©2002 Learning Zone Express.

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Presentation on theme: "= = Sara Jane Strecker, FACS Educator ©2002 Learning Zone Express."— Presentation transcript:

1 = = Sara Jane Strecker, FACS Educator ©2002 Learning Zone Express

2 Introduction Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef! ©2002 Learning Zone Express

3 Introduction Successful cooks know: How to read a recipe Abbreviations
Measuring Techniques Equivalents How to Change a Recipe ©2002 Learning Zone Express

4 What’s in a recipe? A formula!
Read the recipe before you cook. The parts of the recipe tell you: Name Ingredients Equipment Directions Yield (number of servings) Sometimes - Nutritional Analysis ©2002 Learning Zone Express

5 Parts of a Recipe Quesadillas Name What the recipe is called.
A recipe usually includes: Quesadillas (Serves per person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. Yield Number of servings the recipe makes. Ingredients Food products you need to make the recipe. Equipment Directions Steps you follow to make the recipe. ©2002 Learning Zone Express

6 What’s an Abbreviation?
Understanding the language of recipes takes the guesswork out of cooking. Abbreviation - The shortened form of a word. Abbreviations in measuring units: Save space on the cookbook page. Make recipes easier to read. ©2002 Learning Zone Express

7 Name the Abbreviations
The U.S. uses the English system: Teaspoon tsp. or t. Tablespoon Tbsp. or T. Cup c. Pint pt. Quart qt. Gallon gal. Ounce/fluid ounce oz./ fl. oz. Pound lb. ©2002 Learning Zone Express

8 Name the Abbreviations
More abbreviations: Few grains, dash, pinch f.g. Dozen doz. Pound lb. Inch in. Second sec. Minute min. Hour hr. Degree  Fahrenheit/Celsius F. / C ©2002 Learning Zone Express

9 Abbreviations Pop Quiz #1
What do these stand for? lb. * pt. oz. *gal. C. tsp. or t.  F. qt. fl. oz. Tbl. or T. ©2002 Learning Zone Express

10 Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them? ©2002 Learning Zone Express

11 Basic Equivalents Dry/Liquid equivalents:
Equivalents are amounts that are equal to each other. They are useful when you must alter or change a recipe to serve more or less people than the recipe yields. Dry/Liquid equivalents: Pinch or Dash = less than 1/8 teaspoon 1 Tablespoon = 3 teaspoons 1/4 cup = 4 Tablespoons 1/2 cup = 8 Tablespoons 3/4 cup = 12 Tablespoons 1 cup = 16 Tablespoons ©2002 Learning Zone Express

12 Basic Equivalents To help you remember: 1 Tablespoon = 3 t e a spoons
There are 3 letters in the word tea and 3 teaspoons in a tablespoon. 1/4 c. = 4 Tbsp. ©2002 Learning Zone Express

13 Basic Equivalents 1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup
16 ounces = 1 pound 1 pint = 2 cups 1 quart = 2 pints = 4 cups 1 gallon = 4 quarts = 8 pints = 16 cups ©2002 Learning Zone Express

14 Basic Equivalents To help you remember: A formula 2 c. = 1 pt.
2 pt. = 1 qt. 4 qt. = 1 gal. ©2002 Learning Zone Express

15 Equivalents at the Store
At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup. Here is a helpful guide: 1 cup = 1/2 pint 2 cups = 1 pint 4 cups = 2 pints 4 cups = 1 quart 4 quarts = 1 gallon ©2002 Learning Zone Express

16 Equivalents at the Store Quiz # 4
Answer the following questions with one of these amounts: 1/2 pint 1 pint 1 quart What size container will you buy if. . . 1. A recipe for salad calls for 2 cups of cottage cheese.? 2. A recipe for a fruit dessert calls for 1 cup of whipping cream? 3. You need 4 cups of milk for a pudding? 4. You need 2 cups of sour cream to make a dip? 5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit? ©2002 Learning Zone Express

17 Equivalents at the Store Quiz # 5
Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ounces are in these amounts: 1 cup = ___ oz. 1/2 pint = ___ oz. 1 pint = ___ oz. 1 quart = ___ oz. 1 gallon = ___ oz. ©2002 Learning Zone Express

18 Basic Equivalents Pop Quiz # 6
1. 1 pint = ____ cups 2. 1 gallon = ____ quarts 3. 1 quart = ____ cups 4. 1 cup = ____ tablespoons 5. 1 tablespoon = ____ teaspoons ©2002 Learning Zone Express

19 Desired Yield 1. Decide how many servings you need or want in a recipe. This is know as the Desired Yield Use the formula Desired Yield / Original Yield = Number to multiply by (conversion factor) Example: Recipe serves 8 (original yield) and you need to serve 4 (desired yield) 4/8 = 0.5 or ½ Then multiply each ingredient by that number ©2002 Learning Zone Express

20 How Do You Measure Up? Quiz # 7
This recipe for Chocolate Chip Cookies yields 6 dozen. You need to make 3 dozen. Write down the measurements you would use to decrease this recipe. Use correct abbreviations. Yields 3 dozen. 2 1/4 cup flour 3/4 cup brown sugar 1 teaspoon baking soda 1 teaspoon vanilla extract 1/4 teaspoon salt 2 eggs 1 cup margarine 2 cup chocolate chips 3/4 cup sugar Chocolate Chip Cookies ©2002 Learning Zone Express

21 How Do You Measure Up? Quiz # 8
Your Grandma’s recipe for Chocolate Cake makes a 1 cake and you want to make 2 cake. Write down the new measurements you would need to double this recipe. Use correct abbreviations. 2 cups sugar 2 teaspoons baking soda 1/2 cup butter 2 chocolate squares 2 eggs 1/2 teaspoon salt 1 cup buttermilk 2/3 cup warm water 2 1/2 cups cake flour 1 teaspoon vanilla extract Chocolate Cake ©2002 Learning Zone Express

22 You’re the Expert Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions: The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone? The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone? Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk? ©2002 Learning Zone Express

23 Kitchen Math Quiz Write down the answers to the following questions. tablespoon is equivalent to __ teaspoons and 1 fluid ounce is equivalent to __ tablespoons. a. 3, 4 b. 4, 1 c. 3, 2 d. 2, 3 How would you measure the following amounts? a. 2/3 cup b. 1/8 cup c. 1 2/3 cup d. 2 3/4 cups ©2002 Learning Zone Express

24 Kitchen Math Quiz The number of servings a recipe makes is called its ________. a. serving size b. yield c. equivalent d. supply Match the term on the left with the appropriate abbreviation on the right. 1. pounds a. c. 2. cups b. Tbsp. or T. 3. tablespoons c. lb. 4. teaspoons d. tsp. or t. 5. ounces e. oz. ©2002 Learning Zone Express

25 Kitchen Math Quiz 5. True of False?
a. Liquids should always be measured at eye level. b. When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge. c. One stick of butter is equal to 1 cup. Look at each of the following measurements and determine which amount is larger: a. 1/3 cup or 1/4 cup b. 1 pound or 18 ounces c. 1 tablespoon or 4 teaspoons d. 1 pint or 3 cups ©2002 Learning Zone Express

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