Presentation on theme: "Week #5. Define the different units and systems of measurement used in recipes. List three different types of ingredients and the tools you need to."— Presentation transcript:
Customary MeasurementsMetric Measurements MeasurementFl. Oz.Milliliters ¼ tsp.1 mL ½ tsp.2 mL 1 tsp.5 mL 1 Tbsp.½ fl. Oz.15 mL 1/8 c. (2 Tbsp.)1 fl. Oz.30 mL ¼ c. (4 Tbsp.)2 fl. Oz.50 mL 1/3 c. (5 Tbsp.)3 fl. Oz.75 mL ½ c. (8 Tbsp.)4 fl. Oz.125 mL 2/3 c. (11 Tbsp.)5 fl. Oz.150 mL ¾ c. (12 Tbsp.)6 fl. Oz.175 mL 1 c. (16 Tbsp.)8 fl. Oz.250 mL 1 pt. (2 cups)16 fl. Oz.500 mL 1 qt. (2 pints or 4 cups)32 fl. Oz.1 L 1 gal. (4 quarts or 8 pints or 16 cups)128 fl. Oz.4 L
Customary MeasurementMetric Measurement PoundsOuncesGrams/ Kilograms 1 oz.28 g 1 lb.16 oz.448 g 2.2 lbs.35 oz.1000 g or 1 kg
To Convert From…Multiply By…To Get… Fl. Oz.30mL 0.03Fl. Oz. C.0.2368L L4.22675C. Pt.0.47L L2.1Pt. Qt.0.95L L1.06Qt. Gal.3.8L L0.26Gal.
To Convert From…Multiply By…To Get… Oz.28.35g g0.03527Oz. Lb.0.45Kg kg2.2Lb.
CELSIUS TO FAHRENHEIT: 1. Multiply the Celsius temperature by 9. 2. Divide by 5 and add 32. FAHRENHEIT TO CELSIUS: 1. Subtract 32 from the Fahrenheit temperature. 2. Multiply by 5 and divide by 9.
Liquid measuring cups are used for larger amounts (¼ cup or more) of flowing ingredients. Measuring spoons are used for smaller amounts (less than ¼ cup) of flowing ingredients.
LARGER AMOUNTS: 1. Set the cup on a level surface. 2. Pour the liquid into the liquid measuring cup. 3. Bend down to check the measurement at eye level. Making sure the meniscus is lined up with the measurement you need. 4. Add more liquid or pour some out, if needed. 5. Pour the ingredient into the mixing container. SMALLER AMOUNTS: 1. Pour the ingredient into the measuring spoon over the sink or original container. 2. Pour your ingredient into the mixing container.
Dry measuring cups are used for larger amounts (¼ cup or more) of dry ingredients. Measuring spoons are used for smaller amounts (less than ¼ cup) of dry ingredients.
LARGE AMOUNTS: 1. Scoop the ingredient into the proper sized dry measuring cup using a spoon. 2. Level off the top of your ingredient over the original container using the straight- edge of a butter knife (unless the ingredient calls for a “heaping amount”). 3. Pour the ingredient into the mixing container. SMALL AMOUNTS: 1. Scoop the ingredient onto the measuring spoon over the original container. 2. Level off the top of the ingredient over the original container with the straight-edge of a butter knife. 3. Pour your ingredient into the mixing container.
Stick Method: The stick method works for fat that comes in ¼-pound sticks, such as butter. The wrapper is marked in tablespoons and in fractions of a ½ cup. You simply need to cut through the paper with a sharp knife. Dry-Measure Method: The dry-measure method works well for measuring shortening. Pack the fact into a spoon or dry measuring cup, pressing firmly to eliminate pockets of air. Level off the top. Use a rubber scraper to remove as much of the fat as possible from the spoon or cup.
Weight is a more exact measurement than volume. You will need a kitchen scale to weight ingredients. Remember to adjust the scale by taring. ▪ Taring: ▪ Subtracting the weight of the container form the total weight in order to find the weight of the food. ▪ To tare: ▪ Place the empty container on the scale. ▪ Press the tare button to set the scale back to zero. ▪ Then add the ingredient. ▪ The scale will register that weight only.
To measure amounts that are not marked on your measuring cups, use a combination of standard-size measure that add up to what you need. You can also measure some amounts by subtracting a smaller quantity from a larger quantity.