# A key to successful cooking

## Presentation on theme: "A key to successful cooking"— Presentation transcript:

A key to successful cooking
Kitchen Measurement A key to successful cooking

Abbreviations Tablespoons T tb Tbsp / tbsp Teaspoons t ts tsp

Abbreviations Cup Square Ounce Fluid Ounce Pound C c Sq oz. fl. oz. Lb
#

Abbreviations Gallon gal. Quart qt. Pint pt.

Abbreviations Large lg. Medium med. Weight wt. Package pkg. Hour hr.

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 c 10 2/3 T = 2/3 cup 10 T + 2 t = 2/3 c How many T = 1 cup?

Equivalencies 1 gal. = 4 qt. 1 qt. = 2 pt. 1 pt. = 2 c. 1 c. = 8 oz.

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

Equivalencies - pounds
1 lb = 16 oz. 1 lb butter=2 cups = 4 sticks How much is in one stick?

Measuring ingredients
There are two kinds of measuring: Dry measuring Liquid measuring They each have their own types of equipment and techniques to use. Note: moist ingredients use same equipment, different techniques.

Dry Measuring Always use a dry measuring cup
Flour sift, pour or spoon into dry measuring cup, then level Sugar Pour/spoon into dry measuring cup, then level Rice /Misc. Scoop out or pour into dry measuring cup Small amounts Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl

Liquid Measuring Always use liquid measuring cups. Milk/Water/Liquid
Place measuring cup on counter, pour liquid in, check at eye level. Vanilla/Small amounts Pour into a measuring spoon Hold over small bowl to catch excess. (Not over mixing bowl)

Moist Ingredients Brown Sugar Shortening/Peanut Butter
Pack firmly into a dry measuring cup, press until level. Shortening/Peanut Butter Pack firmly into a dry measuring cup, level. Remove with a rubber scraper/spatula Cut/Shredded foods Press or place into a dry measuring cup