# Kitchen Math and Measuring. Your Description Goes HereYour Description Goes Here 3 times you wash your hands Before cooking During cooking After handling.

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Kitchen Math and Measuring

Your Description Goes HereYour Description Goes Here 3 times you wash your hands Before cooking During cooking After handling food

Your Description Goes Here The measurement System used in the US English system /Customary system Length: Length: 12 inches (in) = 1 foot (ft) 3 feet = 1 yard (yd) 3 feet = 1 yard (yd) 5280 feet = 1 mile (mi) 5280 feet = 1 mile (mi)Capacity: 3 teaspoons (tsp) = 1 tablespoon (tbsp) 16 tbsp = 1 cup (c) 16 tbsp = 1 cup (c) 8 ounces (oz) = 1 c 8 ounces (oz) = 1 c 2 c = 1 pint (pt) 2 c = 1 pint (pt) 2 pt = 1 quart (qt) 2 pt = 1 quart (qt) 4 qt = 1 gallon (gal) 4 qt = 1 gallon (gal) Weight: 16 ounces (oz) = 1 pound (lb) 2000 lb = 1 ton 2000 lb = 1 ton

Metric System Based on tens

We MEASURE…. Ingredients Time Temperature * By measuring all of these we are able to take the guess work out of cooking*

Two scales used to measure Fahrenheit is a temperature scale based on one proposed in 1724 by the German physicist Daniel Gabriel Fahrenheit (1686–1736), after whom the scale is named.[1] On Fahrenheit's original scale the lower defining point was the lowest temperature to which he could reproducibly cool brine (defining 0 degrees), while the highest was that of the average human core body temperature (defining 100 degrees). Celsius is a scale and unit of measurement for temperature. It is named after the Swedish astronomer Anders Celsius (1701–1744), who developed a similar temperature scale. From 1744 until 1954, 0 °C was defined as the freezing point of water and 100 °C was defined as the boiling point of water, both at a pressure of one standard atmosphere with mercury being the working material

Three kinds of measurement Examples Estimated –soup Ratio- rice ( compares one ingredient to another) Calibrated-bread Estimated Ratio Calibrated

Three Type of measuring tools in the kitchen TimersThermometers Measuring Containers (Measuring spoons, Dry and liquid measuring cups) You can pack things such as parsley, rice or Brown sugar when using a measuring cup DO NOT pack flour. Always measure at eye level on a flat surface to Ensure accuracy. Measuring spoons are used for liquids and dry ingredients

When in doubt always remember Mr. Gallon 1 gallon equals 4 quarts (1 quart =1 liter) equals 8 pints equals 16 cups

Temperatures to Remember Water freezes at 32° Fahrenheit and 0° Celsius. Water boils at 212° Fahrenheit and 100° Celsius

When measuring dry ingredients Dip,Scoop Scrape Scrape When measuring dry ingredients Dip,Scoop Scrape Scrape Always remember to sift flour before you measure Do not pack fflour it may alter the amount you add

Key points to remember Use a spatula or the back of a knife to scrap off/ level off ingredients when measuring them in a measuring cup Taring allows you to allow for the weight of a wrapper when measuring an ingredient Dry ingredients do not measure the same as wet ingredients A large egg weighs 2 ounces Pancakes take one minute to cook look for the bubbles Always use the cookbook to find any type of table measurement Rice has a two to one ratio

Dry or Liquid Ingredients: : a dash = less than 1/8 tsp. 2 cups = 1 pint 3 teaspoons = 1 Tablespoon 4 cups = 2 pints 4 cups = 2 pints 4 Tablespoons = 1/4 cup 2 pints = 1 quart 2 pints = 1 quart 5 1/3 Tbsp. = 1/3 cup 4 quarts = 1 gallon 4 quarts = 1 gallon 16 Tablespoons = 1 cup Weight: Fluid Ounces: 1/2 pound = 8 oz. 2 tablespoons = 1 fluid ounce 1 pound = 16 oz. 1 cup = 8 fluid ounces 1 cup = 8 fluid ouncesMetric: pint = 16 fluid ounces 1 liter = 1 quart plus 1/4 cup 1 quart = 32 fluid ounces

How to test for Doneness

Temperatures to Remember

Kitchen Abbreviations 6.

Key Vocabulary 1.Bake 2.. Barbecue 3. Beat 4. Blend 5. Boil 6. Broil 7. Brown 8. Brush 9. Cook 10. Cream 11. Cut In 12. Chop 13. Dice 14. Flour 15. Fold in 16. Garnish 17. Grate 18. Knead 19. Mince 20. Peel 21. Roll 22. Sauté 23. Season 24. Simmer 25. Steam 26. Stir 27. Toss 28. Whip

Questions???