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Measuring 101 Proper equipment and techniques, Abbreviations and Equivalents.

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Presentation on theme: "Measuring 101 Proper equipment and techniques, Abbreviations and Equivalents."— Presentation transcript:


2 Measuring 101 Proper equipment and techniques, Abbreviations and Equivalents

3 Measuring Equipment Nested (graduated) measuring cups – Used for dry ingredients Measuring spoons – Used for small amounts of liquid or dry ingredients Clear glass measuring cups – Used for liquid ingredients. Should have a spout on the cup! Straight-edged spatula – Used to level off dry ingredients on spoons or in cups.

4 Nested measuring cups Standard 4 piece set –¼ cup –1/3 cup –½ cup –1 cup

5 Measuring spoons Standard 4 piece set. –¼ teaspoon –½ teaspoon –1 teaspoon –1Tablespoon

6 Clear glass measuring cups Liquid measuring cups are usually found in various sizes. –1 cup –2 cup –4 cup


8 Flour and other dry ingredients Spoon ingredients lightly into the measuring cup, heap it full. Level with a straight-edge knife or spatula. Sift dry ingredients with lumps!

9 Brown sugar & fats Spoon ingredients into the measuring cup and PACK down firmly. Heap and level off. Should retain shape!

10 Stick margarine or butter Sticks have measuring amounts marked on the sides of the paper wrapping. Cut with a knife the amount needed. 1 stick butter = ½ cup = 8 Tablespoons

11 Liquids (Ex. Water and Milk) MUST be measured at eye level. Place glass measuring cup on a flat surface. Stoop down to read the measurement at eye level.

12 Using measuring spoons Only small amounts! Thin liquids – pour into spoon until full over an empty bowl. Dry ingredients – scoop spoon into container until full – level off with straight edge. Never measure directly over your mixing bowl!!!

13 ? Measuring Quiz ? 1.When reading orange juice amounts in the clear measuring cup, hold it in the air. 2. Measure flour in the clear measuring cup. 3. What utensil is used to level off dry ingredients? 4. What utensil is used to measure small amounts of salt or vanilla? 5.Which of the following ingredients should be packed before leveling off? FLOUR BROWN SUGAR CEREAL CRISCO WHITE SUGAR

14 Common abbreviations T. or TBSP. = tablespoon t. or tsp. = teaspoon c. = cup lb. or # = pound min. = minute doz. = dozen oz. = ounce pt. = pint qt. = quart gal. = gallon

15 Equivalents– you need to know! 1 T. = _______ t. 1c. = _______ T. 1 c. = _______ oz. ¼ c. = ______ T. 1 pt. = ______ c. 1 qt. = ______ pt. 1 gal. = ______ qt. 1 lb. = _______ oz. ½ c. = _______ T. 1 stick margarine = _______ T. 1 stick margarine = _______ c. 4 sticks margarine = _______ lb.

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