1. What do we
measure in the
kitchen?

2. Time
Temperature
Ingredients

3. In U.S. we use the English system
Volume: teaspoon, tablespoon, cups, fluid ounces, pint, quart, gallon
Weight: ounce, pound
Temperature: degrees in Farenheit
Length: Inches

4. Recipe Abbrev. Tablespoon: T or tbsp. Teaspoon: t. or tsp. Cup: c.
Ounce: oz.
Pint: pt.
Quart: qt.
Pounds: lbs. or #s

5. How to measure:
Dry Ingredients: Dry Measuring Cups
4 standard sizes:
¼ cup, 1/3 cup, ½ cup, and 1 cup
Gently spoon ingredients into cup: level off with metal spatula or straight edge knife

6. Liquid Ingredients: Liquid Measuring Cup
Standard Size: 1 cup or 2 cups
Place cup on level surface, read markings on cup at eye level

7. Ingredients less than ¼ cup
Use measuring spoons for liquids and dry ingredients less than ¼ cup
4 standard sizes:
¼ tsp, ½ tsp, 1 tsp, 1 Tbsp

8. Brown Sugar Use measuring cup
With fingers pack firmly until even with rim.
When inverted, brown sugar will hold its shape.

9. Fats: Butter/shortening
Scoop into dry measuring cup with rubber spatula; pack down into cup filling all spaces; use rubber spatula to scrap out
If measuring stick butter use side of stick as a guide