1. Ready to cook?

2. Equivalents Measures Dash = less than 1/8 teaspoon
3 teaspoons (t/tsp) = 1 tablespoon (T/tbsp)
4 tbsp = ¼ cup (c)
5 tbsp + 1 tsp = 1/3 cup (c )
16 tbsp = 1 cup (c )
2 c = 1 pint (pt)
4 c = 1 quart (qt)
4 qt = 1 gallon (gal)

3. Dry Measuring Cups
Plastic measuring cups are used for measuring dry ingredients such as:
flour, sugar, oats, solid fats (shortening)
For cereal and bread crumbs- pour them into the cup and level off with the straight edge of a spatula or knife.
Shredded cheese, nuts, coconut- spoon them into a cup and pat down lightly
Solid fats & brown sugar- spoon them into a cup and pack down firmly

4. Liquid Measuring Cups Do not use to measure dry ingredients!!
To get an accurate reading, place the measuring cup on a flat surface and read the measurement at eye level.
Before sticky liquids (ex. Honey)- wipe the cup with oil or cooking spray

5. Graduated Measuring Spoons
Spoons range from ¼ teaspoon to 1 tablespoon
Use spoons to measure liquid & dry ingredients
There is a big difference between a teaspoon and a tablespoon

6. Mixing Terms
Beat- combine ingredients with a spoon, wire whisk, or electric mixer
Blend- combine ingredients with a spoon, wire whisk or rubber scraper until very smooth
Cut in- combine butter, margarine or shortening with dry ingredients
Fold- lightly combine ingredients
Mix- combine ingredients
Stir- combine ingredients with a circular motion
Whip- beat ingredients to add air and increase volume to make light a fluffy (egg whites)

7. Mixing Tools Fork Hand Mixer Hands Pastry Blender Rubber Spatula Spoon
Wire Whisk
Electric Mixer

8. Pastry for a single crust pie
1 c flour
½ tsp salt
1/3 c shortening
3-4 tbsp of water
Stir together flour and salt. Cut in shortening until pieces are the sizes of small peas.
Sprinkle 1 tbsp water over part of the mixture, gently toss with a fork. Push to the side of the bowl; repeat until all is moistened.
Form dough into a ball.
On a lightly floured surface, flatten dough with hands. Roll from center to edge forming a circle about 12 inches in diameter.
Wrap pastry around rolling pin.
Unroll onto 9 inch pie plate.
Ease pastry into pie plate, being careful to avoid stretching pastry.
Trim edge ½ inch to 1 inch beyond the edge of the pie plate. Fold excess under.
Flute edge.
Bake in 450 degree oven for minutes.