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

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Presentation on theme: "©2002 Learning Zone Express 1 = = Sara Jane Strecker, FACS Educator."— Presentation transcript:

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

2 ©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!

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

4 ©2002 Learning Zone Express 4 Whats 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

5 ©2002 Learning Zone Express 5 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. Parts of a Recipe A recipe usually includes: Name What the recipe is called. Ingredients Food products you need to make the recipe. Yield Number of servings the recipe makes. Directions Steps you follow to make the recipe. Equipment

6 ©2002 Learning Zone Express 6 Whats 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.

7 ©2002 Learning Zone Express 7 Name the Abbreviations The U.S. uses the English system: Teaspoontsp. or t. TablespoonTbsp. or T. Cupc. Pintpt. Quartqt. Gallongal. Ounce/fluid ounce oz./ fl. oz. Poundlb.

8 ©2002 Learning Zone Express 8 Name the Abbreviations More abbreviations: Few grains, dash, pinchf.g. Dozendoz. Poundlb. Inchin. Secondsec. Minutemin. Hourhr. Degree Fahrenheit/CelsiusF. / C

9 ©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.

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

11 ©2002 Learning Zone Express 11 Basic 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

12 ©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.

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

14 ©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.

15 ©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

16 ©2002 Learning Zone Express 16 Equivalents at the Store Quiz # 4 Answer the following questions with one of these amounts: 1/2 pint1 pint1 quart 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? What size container will you buy if...

17 ©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.

18 ©2002 Learning Zone Express 18 Basic Equivalents Pop Quiz # pint=____ cups gallon = ____ quarts quart =____ cups cup =____ tablespoons tablespoon =____ teaspoons

19 ©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

20 ©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

21 ©2002 Learning Zone Express 21 How Do You Measure Up? Quiz # 8 Your Grandmas 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 sugar2 teaspoons baking soda 1/2 cup butter2 chocolate squares 2 eggs1/2 teaspoon salt 1 cup buttermilk2/3 cup warm water 2 1/2 cups cake flour1 teaspoon vanilla extract Chocolate Cake

22 ©2002 Learning Zone Express 22 Youre the Expert Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katies 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?

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

24 ©2002 Learning Zone Express 24 Kitchen Math Quiz 3. The number of servings a recipe makes is called its ________. a.a. serving size b.b. yield c.c. equivalent d.d. supply 4. Match the term on the left with the appropriate abbreviation on the right poundsa.c cupsb.Tbsp. or T teaspoonsd.tsp. or t ouncese.oz.

25 ©2002 Learning Zone Express 25 Kitchen Math Quiz 5. True of False? a.a. Liquids should always be measured at eye level. b.b. When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge. c.c. One stick of butter is equal to 1 cup. 6. Look at each of the following measurements and determine which amount is larger: a.a. 1/3 cup or 1/4 cup b.b. 1 pound or 18 ounces c.c. 1 tablespoon or 4 teaspoons d.d. 1 pint or 3 cups

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