MEASURING. SMALL AMOUNTS USE MEASURING SPOONS 1 T, 1 t, ½ tsp, ¼ tsp OVERFILL SLIGHTLY – USE STRAIGHT EDGE SAME SPOONS FOR DRY OR LIQUID INGREDIENTS.

Slides:

Advertisements

Similar presentations

Advertisements

Looks like a small glass pitcher Metal or plastic.

Measuring Techniques How to Measure Accurately Mrs. Woodward- Bingham HS.

Recipes and Measuring.

= = Sara Jane Strecker, FACS Educator ©2002 Learning Zone Express.

Measuring Ingredients

Measuring for Success Abbreviations teaspoon: t. tsp. or teas. tablespoon: T. Tbsp. or Tbls. cup: c. ounce: oz.

Measuring Techniques & Recipe Formats

Measuring Ingredients Kitchen Basics. Measuring Ingredients: Introduction To produce quality cooked and baked products, it is important to measure the.

Figure this… 1.You have 3 large boxes 2.Inside each is one medium box 3.Inside each medium box are 2 smaller boxes 4.Inside each of the smaller boxes are.

Proper equipment and techniques, Abbreviations and Equivalents

How to Measure Everything …that we use in the kitchen.

1.What two types of batters does this make and what baked goods will it be used for? 2.What happens if you overmix the batter? 3.If you overmix the muffins.

Measuring What you need to know.

Ready to cook?.

Measuring Abbreviations. Dry ingredients Use: Dry measures and Measuring spoons –Dry ingredients include: sugar, flour, baking soda, salt and spices How.

Food Basics Unit 2: Lab Preparation.

OBJ Measuring Techniques Liquids Dry Solids.

“Measuring Up Perfectly”. To be a great cook, you need to be able to measure accurately and with the proper equipment. You must also know how to use both.

Measuring Before you can follow a recipe you need to know how to measure the ingredients.

Measuring Review. Dry Ingredients Examples: Flour, sugar, brown sugar, oatmeal, rice, raisins Technique a. Dry measuring cup b. Dip into canister c. Level.

What’s the Mark?. What’s the Mark? ¼ teaspoon ½ teaspoon 1/8 teaspoon is half of the ¼ teaspoon 1 teaspoon 1 Tablespoon.

Measuring Basics.

Measuring devices Metal nested measuring cups Metal nested measuring cups.

Recipe and Measuring Basics. Recipe Basics Recipe: set of directions for making food or beverage. Success with a recipe: Cook’s skill Well written.

Measuring Techniques How to Measure Accurately Mrs. Shelton.

Nutrition and Food Science REVIEW ON BASICS. To beat eggs use a: Wire whip.

Measuring Ingredients

Measuring & Equivalents 5.01

= = DISD FCNS CULINARY TRAINING.

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

INGREDIENTS. EGGS FUNCTION / PURPOSE Add flavor Yolk helps emulsify oil and liquid elements of batter Provide moisture Help bind other ingredients together.

Mixing Methods Cooking Terms Kitchen Equipment MeasuringMisc.

INGREDIENTS. Eggs  Add flavor  Yolk helps emulsify oil and liquid elements of batter  Provide moisture  Help bind other ingredients together  Aid.

Dry Measures Dry measures include: Flour Sugar Brown sugar Oatmeal Rice Peanut butter Raisins.

Foods Measurements.

Quick Bread Ingredients Types: –Flour – all purpose, whole wheat, cake,.. –Fat – butter, margarine, shortening, oil –Leavening – baking powder, baking.

How to make chocolate chip cookies By Rose Savage.

Measurements and Equivalents. Recipe Basics Recipe Adjustments.

Measuring Techniques and Equipment Independent Living I.

1 10 pt 15 pt 20 pt 25 pt 5 pt 10 pt 15 pt 20 pt 25 pt 5 pt 10 pt 15 pt 20 pt 25 pt 5 pt 10 pt 15 pt 20 pt 25 pt 5 pt 10 pt 15 pt 20 pt 25 pt 5 pt Kitchen.

The key to cooking and baking good products is accurate measurement. A pinch of this and a dash of that will not produce reliable results time after time.

Measuring. Abbreviations These abbreviations are often used in recipes to indicate the amounts of ingredients required.  What abbreviations might appear.

Kitchen Measuring Equipment. Measuring 2 Categories of Measuring Equipment Liquid Dry.

HFN20 & HFA4M TIPS FOR BAKING SUCCESS. READ THE RECIPE TOP TO BOTTOM a) understand the terms and techniques b) know how to measure accurately.

Measuring & Equivalents. Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them?

Measuring Techniques. 1.Vanilla - Hold the measuring spoon over a bowl to catch any that might spill over. Pour into the measuring spoon.

Pancakes Recipe Directions & History 1 large egg 1 cup all purpose or whole wheat flour 3/4 cup milk 1 Tbsp granulated or packed brown sugar 2 Tbsps.

Kitchen Math and Measuring 4 quarts =1gallon 2 cups = 1 pint.

Measuring Techniques.

Measuring Accurately in Recipes

Proper Methods of Measuring Ingredients

Measuring & Recipes Nutrition and Foods 2011.

How to Measure Accurately

Measuring Culinary 1.

Write the word that identifies the following abbreviations.

MEASURING INGREDIENTS

Measuring Ingredients

RECIPES AND MEASUREMENTS

Measuring Basic EQUIVALENTS

Measuring Basics II Class Notes

Measuring Basics II Class Notes

TFJ3C Ms. Mulligan Smith.

Measuring Ingredients Part 1

RECIPES AND MEASUREMENTS

Measuring Foods.

IV. Measuring Ingredients

Presentation transcript:

MEASURING

SMALL AMOUNTS USE MEASURING SPOONS 1 T, 1 t, ½ tsp, ¼ tsp OVERFILL SLIGHTLY – USE STRAIGHT EDGE SAME SPOONS FOR DRY OR LIQUID INGREDIENTS

DRY INGREDIENTS USE DRY MEASURING CUPS 1 C, 1/2C, 1/3 C, ¼ C OVERFILL SLIGHTLY USE STRAIGHT EDGE TO LEVEL OFF DO NOT SHAKE DO NOT PACK DO NOT LEVEL OFF OVER BOWL

BROWN SUGAR- PACK INTO DRY MEASURING CUP. LEVEL WITH SPOON AS YOU PACK WHOLE WHEAT FLOUR (WHOLE GRAIN) – DO NOT SIFT. STIR SLIGHTLY BEFORE MEASURING SIFT FLOUR WHEN CALLED FOR – IT WILL MAKE A DIFFERENCE. SIFT OVER MEASURING CUP. ADDS AIR, MAKES PRODUCT LIGHTER POWDERED SUGAR (CONFECTIONER SUGAR) – SIFT OR STIR IF LUMPY

LIQUIDS LIQUID MEASURING CUPS EYE LEVEL, LEVEL SURFACE DO NOT MEASURE OVER BOWL

SOLID FAT (SHORTENING) TWO METHODS, DEPENDING ON TYPE OF PRODUCT PACK METHOD – USE A RUBBER SCRAPER. PACK INTO DRY MEASURING CUP.REMOVE WITH RUBBER SCRAPER. NO AIR BUBBLES STICK METHOD – FOR MARGARINE AND STICK TYPE SHORTENING. CUT ON LINE 1 STICK MARGARINE = ½ CUP

OTHERS FOR STICKY PRODUCTS – SUCH A SYRUP OR HONEY – GREASE THE DRY MEASURING CUP WITH A COATING OF MARGARINE. USE A RUBBER SCRAPER TO REMOVE