1. FACS Standards 8.3.1, 8.3.2, 8.3.3, 8.3.4, 8.3.5, 8.3.6 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill- Glencoe. 2004.

2.  Amounts may be given in many ways  Most measured by volume – amount of space taken up by ingredient  Some measured by weight  Some measured by number of items

3.  Systems of weights and measures used in the United States  Most common units:  Volume – teaspoon (t. or tsp.); tablespoon (T. or Tbsp.); cup (c.); fluid ounce ( fl. oz.); pint (pt.); quart (qt.); gallon (gal.)

4.  Weight – ounce (oz.); pound (lb. or #)  Temperature – degrees Fahrenheit ( o F)  Length – inches (in.)

5.  Based on multiples of tens  Easier to use than the customary system  Most common units:  Volume – milliliter (mL); liter (L)  Weight – milligram (mg); gram (g); kilogram (kg)

6.  Temperature degrees Celsius ( o C)  Length – centimeter (cm)

7.  Different units equaling same measure

8. 1 tablespoon (tbsp) =3 teaspoons (tsp) 1 /16 cup =1 tablespoon 1 /8 cup =2 tablespoons 1 /6 cup =2 tablespoons + 2 teaspoons 1 /4 cup =4 tablespoons 1 /3 cup =5 tablespoons + 1 teaspoon 3 /8 cup =6 tablespoons 1 /2 cup =8 tablespoons 2 /3 cup =10 tablespoons + 2 teaspoons 3 /4 cup =12 tablespoons 1 cup =48 teaspoons 1 cup =16 tablespoons 8 fluid ounces (fl oz) =1 cup 1 pint (pt) =2 cups 1 quart (qt) =2 pints 4 cups =1 quart 1 gallon (gal) =4 quarts 16 ounces (oz) =1 pound (lb) 1 milliliter (ml) =1 cubic centimeter (cc) 1 inch (in) =2.54 centimeters (cm)

9.  Dry Measuring Cups – set of several sizes  Typical customary set – ¼ c., 1/3 c., ½ c.. 1 c.  Typical metric set – 50-mL, 125-mL, 250- mL

10.  Transparent with measurements on the side  Typically marked in fractions of a cup, fluid ounces, and milliliters  Head space to prevent spilling and spout for easy pouring

11.  Sets of 4 – customary set – ¼ tsp., ½ tsp., 1 tsp., 1 Tbsp.  Set of 5 – metric set – 1-mL, 2-mL, 5-mL, 15-mL, 25-mL

12.  Set cup at eye level  Pour liquid into cup  Bend to check measurement  Add or pour off as needed  Pour into mixing container

13.  Put piece of waxed paper under measuring cup  Fill cup with ingredient; some spooned; some sifted; some packed  Level top with straight edge of spatula  Pour into mixing container

14.  Place waxed paper under measuring cup  Sift ingredients into measuring cup  Level with straight edge of spatula

15.  Never sift whole-grain flour  Sift powdered sugar before measuring  Granulated sugar can be sifted to remove lumps

16.  Stick Method – cut along appropriate line of wrapper  Dry Measuring Cup method – pack fat into cup and level off top

17.  Water Displacement method – subtract amount needed from 1 cup; difference is amount of water to put in cup; add fat to raise water to 1 c. level; pour off water; remove fat with rubber scraper

18.  To use a food scale:  Place empty container on scale  Adjust scale to read zero  Add food to container until scale shows desired amount