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Modified over 8 years ago
©2002 Learning Zone Express 1 = = Sara Jane Strecker, FACS Educator
©2002 Learning Zone Express 2 What’s an Abbreviation? Abbreviations in measuring units: Save space on the cookbook page. Make recipes easier to read.
©2002 Learning Zone Express 3 Name the Abbreviations The U.S. uses the English system: Teaspoon Tablespoon Cup Pint Quart Gallon Ounce/fluid ounce tsp. or t. Tbsp. or T. c. pt. qt. gal. oz./ fl. oz.
©2002 Learning Zone Express 4 Name the Abbreviations More abbreviations: Few grains, dash, pinch Dozen Pound Degree Fahrenheit/Celsius f.g. doz. lb. F. / C.
©2002 Learning Zone Express 5 Abbreviations Pop Quiz What do these stand for? lb. tsp. or t. F. qt. fl. oz.
©2002 Learning Zone Express 6 Name That Utensil Only use these standard measuring utensils… Can you name them?
©2002 Learning Zone Express 7 The Right Measuring Utensil What are two ingredients that you’d measure with when using: Which measuring utensil would you use to measure each of these ingredients? measuring spoons? dry/solid measuring cups? a liquid measuring cup? 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons cooking oil
©2002 Learning Zone Express 8 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 9 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 10 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.
©2002 Learning Zone Express 11 Measuring Dry Ingredients Measuring flour: Measuring brown sugar: 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. Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge or knife.
©2002 Learning Zone Express 12 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 6 Tbsp. 1/4 cup or 10 tsp. 1 1/3 cupor1 c. + 8 Tbsp.
©2002 Learning Zone Express 13 Measuring Solid Ingredients Sticks of butter and margarine have measurements marked on the wrapper. Measure solid fats, such as shortening or peanut butter, in a dry measuring cup. Pack it into the cup and level it with a rubber spatula. Then use a rubber scraper to remove it from the cup. One stick = 1/2 cup or 8 tablespoons
©2002 Learning Zone Express 14 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 teaspoon 1 Tablespoon= teaspoons 1/4 cup= Tablespoons 1/3 cup= Tablespoons & teaspoon 1/2 cup = Tablespoons 3/4 cup = Tablespoons 1 cup = Tablespoons 1/8 3 4 5 1 8 12 16
©2002 Learning Zone Express 15 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 16 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 17 Basic Equivalents To help you remember: A formula 2 c. = 1 pt. 2 pt. = 1 qt. 4 qt. = 1 gal.
©2002 Learning Zone Express 18 Equivalents 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 = 2 cups= 4 cups = 4 quarts= 1/2 pint 1 pint 2 pint 1 quart 1 gallon
©2002 Learning Zone Express 19 Equivalents at the Store 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...
©2002 Learning Zone Express 20 Equivalents at the Store 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 21 Putting Cups Together Useful amounts to know: 2/3 cup=1/3 cup + 1/3 cup 3/4 cup=1/2 cup + 1/4 cup 1/8 cup=1 Tablespoon + 1 Tablespoon 1 cup=1/2 cup + 1/2 cup 1 cup=1/3 cup + 1/3 cup + 1/3 cup 1 cup=1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup How would you measure these amounts? 1 1/4 cups 2/3 cup 3/4 cup
©2002 Learning Zone Express 22 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 23 How Do You Measure Up? This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double 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 24 How Do You Measure Up? Your Grandma’s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations. 2 cups sugar2 teaspoons baking soda 1/2 cup butter2 chocolate squares 1 eggs1/2 teaspoon salt 1 cup buttermilk1/3 cup warm water 2 1/2 cups cake flour1 teaspoon vanilla extract Chocolate Cake
©2002 Learning Zone Express 25 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 26 Kitchen Math 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.
©2002 Learning Zone Express 27 Kitchen Math 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. 1.1. poundsa.c. 2.2. cupsb.Tbsp. 3.3. tablespoonsc.lb. 4.4. teaspoonsd.tsp. 5.5. ouncese.oz.
©2002 Learning Zone Express 28 Kitchen Math 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
= = Sara Jane Strecker, FACS Educator ©2002 Learning Zone Express.
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.
Proper equipment and techniques, Abbreviations and Equivalents
Measuring What you need to know.
Measuring Abbreviations. Dry ingredients Use: Dry measures and Measuring spoons –Dry ingredients include: sugar, flour, baking soda, salt and spices How.
Food Basics Unit 2: Lab Preparation.
Just FACS Reading and Using Recipes. What is a Recipe? A set of directions for making food or beverage. A recipe includes: Ingredients Directions Prep.
Kitchen Math & Measurements. ©2002 Learning Zone Express2 Quesadillas (Serves per person) 8 flour tortillas 1 cup grated cheese 1.Heat a frying.
Measuring Before you can follow a recipe you need to know how to measure the ingredients.
= = 2.03 O Kitchen Math and Measuring
Standards of Measurement A.Abbreviations 1.T or Tbsp 2.t or tsp 3.c 4.pt 5.qt 6.gal 7.oz 8.lb 9.f. g. 10.L T.
Kitchen Math & Measuring
Measurements and Equivalents
= = DISD FCNS CULINARY TRAINING.
©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.
©2002 Learning Zone Express 1 = = Devin LeNeave, Principles of Cooking A.
INTRO TO THE KITCHEN Culinary Arts.
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