6 Equivalencies 3 t = 1 T 2 T = 1 oz. 4 T = ¼ cup 5 1/3 T = 1/3 cup 5 T + 1 t = 1/3 c10 2/3 T = 2/3 cup10 T + 2 t = 2/3 cHow many T = 1 cup?
7 Equivalencies1 gal. = 4 qt.1 qt. = 2 pt.1 pt. = 2 c.1 c. = 8 oz.
8 Equivalencies – fluid ounces For Liquids:1 c = 8 oz.1 pt = 2 c = 16 oz.1 qt = 2 pt = 4 c = 32 oz.½ gal = 2 qt = 4 pt = 8 c =64 oz.Figure it out!1 gal = __ qt = __ pt= __ c = __ oz
9 Equivalencies - pounds 1 lb = 16 oz.1 lb butter=2 cups = 4 sticksHow much is in one stick?
10 Measuring ingredients There are two kinds of measuring:Dry measuringLiquid measuringThey each have their own types of equipment and techniques to use.Note: moist ingredients use same equipment, different techniques.
11 Dry Measuring Always use a dry measuring cup Floursift, pour or spoon into dry measuring cup, then levelSugarPour/spoon into dry measuring cup, then levelRice /Misc.Scoop out or pour into dry measuring cupSmall amountsDip measuring spoons into ingredient or pour onto spoon not over mixing bowl
12 Liquid Measuring Always use liquid measuring cups. Milk/Water/Liquid Place measuring cup on counter, pour liquid in, check at eye level.Vanilla/Small amountsPour into a measuring spoonHold over small bowl to catch excess.(Not over mixing bowl)
13 Moist Ingredients Brown Sugar Shortening/Peanut Butter Pack firmly into a dry measuring cup, press until level.Shortening/Peanut ButterPack firmly into a dry measuring cup, level.Remove with a rubber scraper/spatulaCut/Shredded foodsPress or place into a dry measuring cup
14 Using your Hands Make sure your hands are clean!!! For some ingredients it is best to use your hands:EggsDo not break on the side of the mixing bowl, shells may fall in.Packages:Open and pour into mixtureChunks/Squares:Unwrap and measure out with hands