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Ready to cook?.

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Presentation on theme: "Ready to cook?."— Presentation transcript:

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.

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