Presentation on theme: "Proper equipment and techniques, Abbreviations and Equivalents"— Presentation transcript:
1 Proper equipment and techniques, Abbreviations and Equivalents Measuring 101Proper equipment and techniques,Abbreviations andEquivalents
2 Measuring EquipmentNested (graduated) measuring cups – Used for dry ingredientsMeasuring spoons – Used for small amounts of liquid or dry ingredientsClear glass measuring cups – Used for liquid ingredients. Should have a spout on the cup!Straight-edged spatula – Used to level off dry ingredients on spoons or in cups.
3 Nested measuring cups spatula Standard 4 piece set ¼ cup 1/3 cup ½ cup
4 Measuring spoons Standard 4 piece set. ¼ teaspoon ½ teaspoon 1Tablespoon
5 Clear glass measuring cups Liquid measuring cups are usually found in various sizes.1 cup2 cup4 cup
7 Flour and other dry ingredients Spoon ingredients lightly into the measuring cup, heap it full.Level with a straight-edge knife or spatula.Do Not PACK!Sift dry ingredients with lumps!
8 Brown sugar & fatsSpoon ingredients into the measuring cup and PACK down firmly.Heap and level off.Should retain shape!
9 Stick margarine or butter Sticks have measuring amounts marked on the sides of the paper wrapping.Cut with a knife the amount needed.1 stick butter = ½ cup = 8 Tablespoons
10 Liquids (Ex. Water and Milk) MUST be measured at eye level.Place glass measuring cup on a flat surface.Stoop down to read the measurement at eye level.
11 Using measuring spoons Only small amounts!Thin liquids – pour into spoon until full over an empty bowl.Dry ingredients – scoop spoon into container until full – level off with straight edge.Never measure directly over your mixing bowl!!!
12 ? Measuring Quiz ?4. What utensil is used to measure small amounts of salt or vanilla?Measuring spoonsWhen reading orange juice amounts in the clear measuring cup, hold it in the air.NoWhich of the following ingredients should be packed before leveling off?FLOURBROWN SUGARCEREALCRISCOWHITE SUGARNo2. Measure flour in the clear measuring cup.3. What utensil is used to level off dry ingredients?Spatula
13 Common abbreviations doz. = dozen T. or TBSP. = tablespoon oz. = ounce pt. = pintqt. = quartgal. = gallonT. or TBSP. = tablespoont. or tsp. = teaspoonc. = cuplb. or # = poundmin. = minute
14 Equivalents– you need to know! 1 T. = _______ t.1c. = _______ T.1 c. = _______ oz.¼ c. = ______ T.1 pt. = ______ c.1 qt. = ______ pt.1 gal. = ______ qt.31 lb. = _______ oz.½ c. = _______ T.1 stick margarine = _______ T.1 stick margarine = _______ c.4 sticks margarine = _______ lb.1616888421/2241