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Modified over 3 years ago
= = Sara Jane Strecker, FACS Educator ©2002 Learning Zone Express
Introduction Successful cooks know: How to read a recipe AbbreviationsMeasuring Techniques Equivalents How to Change a Recipe ©2002 Learning Zone Express
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
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
Name the AbbreviationsThe 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
Name the AbbreviationsMore 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
Name the AbbreviationsMost other countries use the Metric system: Milliliter ml Liter L Grams g Kilogram kg ©2002 Learning Zone Express
Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them? ©2002 Learning Zone Express
The Right Measuring UtensilWhat are two ingredients that you’d measure with when using: measuring spoons? dry/solid measuring cups? a liquid measuring cup? Which measuring utensil would you use to measure each of these ingredients? 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons cooking oil ©2002 Learning Zone Express
Measuring Liquid IngredientsLiquid 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. ©2002 Learning Zone Express
Measuring Dry IngredientsA standard set of dry/solid measuring cups is made of four cup sizes. What amount does each cup measure? ©2002 Learning Zone Express
Measuring Dry IngredientsDry ingredients can include: Flour, sugar, brown sugar, salt, and baking powder. 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. 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. ©2002 Learning Zone Express
Measuring Dry IngredientsMeasuring 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. ©2002 Learning Zone Express
Pass the Cup Dry/solid measure check-up: 1/2 cup or 3/4 cupWhich of these amounts is greater? Write the amount. 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or 2 Tbsp. 1/2 cup or 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cup or 1 1/4 cup ©2002 Learning Zone Express
Measuring Solid IngredientsSticks 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. ©2002 Learning Zone Express
Measuring Just With SpoonsThis chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons. 1 Tbsp. 1 tsp tsp tsp. 3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp. 1/8 tsp. half of 1/4 tsp. 1/8 cup 1 Tbsp. + 1 Tbsp. ©2002 Learning Zone Express
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 1/3 cup = 5 Tablespoons & 1 teaspoon 1/2 cup = 8 Tablespoons 3/4 cup = 12 Tablespoons 1 cup = 16 Tablespoons ©2002 Learning Zone Express
Basic Equivalents 1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup16 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
Basic Equivalents To help you remember: 1 Tablespoon = 3 t e a spoonsThere are 3 letters in the word tea and 3 teaspoons in a tablespoon. 1/4 c. = 4 Tbsp. ©2002 Learning Zone Express
Basic Equivalents To help you remember: A formula 2 c. = 1 pt.2 pt. = 1 qt. 4 qt. = 1 gal. ©2002 Learning Zone Express
BONUS How Do You Measure Up?If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg? Answer: 1 large egg = 1/4 cup. Crack egg into bowl and mix with fork. Pour out approximately 1/2 or 2 tablespoons of egg. ©2002 Learning Zone Express
= = DISD FCNS CULINARY TRAINING.
Measuring What you need to know.
1 = =. 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.
©2002 Learning Zone Express 1 = = Sara Jane Strecker, FACS Educator.
= = Sara Jane Strecker, FACS Educator ©2002 Learning Zone Express.
= = Sara Jane Strecker, FACS Educator Kitchen Math
©2002 Learning Zone Express 1 = = Devin LeNeave, Principles of Cooking A.
Measuring & Equivalents. Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them?
Kitchen Math & Measurements. ©2002 Learning Zone Express2 Quesadillas (Serves per person) 8 flour tortillas 1 cup grated cheese 1.Heat a frying.
©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.
= = 2.03 O Kitchen Math and Measuring
©2002 Learning Zone Express 1 = = Sara Jane Strecker, FACS Educator 2.03 O Kitchen Math and Measuring.
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