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©2002 Learning Zone Express 1 = = Sara Jane Strecker, FACS Educator
©2002 Learning Zone Express 2 Introduction Successful cooks know: How to read a recipe Abbreviations Measuring Techniques Equivalents How to Change a Recipe
©2002 Learning Zone Express 3 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
©2002 Learning Zone Express 4 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.
©2002 Learning Zone Express 5 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.
©2002 Learning Zone Express 6 Name the Abbreviations More abbreviations: Few grains, dash, pinchf.g. Dozendoz. Poundlb. Inchin. Secondsec. Minutemin. Hourhr. Degree Fahrenheit/CelsiusF. / C
©2002 Learning Zone Express 7 Name the Abbreviations Most other countries use the Metric system: Milliliterml LiterL Gramsg Kilogramkg
©2002 Learning Zone Express 8 Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them?
©2002 Learning Zone Express 9 The Right Measuring Utensil What are two ingredients that youd 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 10 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.
©2002 Learning Zone Express 11 Measuring Dry Ingredients A standard set of dry/solid measuring cups is made of four cup sizes. What amount does each cup measure?
©2002 Learning Zone Express 12 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.
©2002 Learning Zone Express 13 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.
©2002 Learning Zone Express 14 Pass the Cup Dry/solid measure check-up: Which 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 or2 Tbsp. 1/2 cupor 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cupor1 1/4 cup
©2002 Learning Zone Express 15 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.
©2002 Learning Zone Express 16 Measuring Just With Spoons This chart shows some amounts that youll often see in recipes. And it shows how to measure those amounts with measuring spoons. 1 Tbsp. 1 tsp. + 1 tsp. + 1 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 cup1 Tbsp. + 1 Tbsp.
©2002 Learning Zone Express 17 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 1/3 cup=5 Tablespoons & 1 teaspoon 1/2 cup=8 Tablespoons 3/4 cup=12 Tablespoons 1 cup =16 Tablespoons
©2002 Learning Zone Express 18 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
©2002 Learning Zone Express 19 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 20 Basic Equivalents To help you remember: A formula 2 c. = 1 pt. 2 pt. = 1 qt. 4 qt. = 1 gal.
©2002 Learning Zone Express 21 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. BONUS
©2002 Learning Zone Express 1 = = Sara Jane Strecker, FACS Educator.
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