1. Measuring
What you need to know

2. 1 Tablespoon 3 teaspoon 1 Tablespoon = 3 t e a spoons
There are 3 letters in the word tea and 3 teaspoons in a tablespoon.

3. ¼ cup
4 Tablespoons

4. What is half of a 2/3 cup of molasses?

5. What is half of ¾ a cup of milk?
2 Tablespoons
¼ cup = 2 oz
1 fluid ounce = 2 Tablespoons

8. Understanding a Recipe
The basics so you can find your way

9. Recipe Formats 1. Standard form a. ingredients first
b. assembly directions
1) step by step
2. Combination form
a. ingredients and assembly directions together
b. on food packages
(hamburger helper)

10. Parts of a Recipe A recipe usually includes: Quesadillas
Name What the recipe is called.
A recipe usually includes:
Quesadillas
(Serves per person)
8 flour tortillas
1 cup grated cheese
1. Heat a frying pan over medium heat.
2. Place a tortilla in the pan.
3. Sprinkle 1/4 cup cheese on the tortilla.
4. Cover the cheese with another tortilla.
5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.
6. Place on a serving plate. Cut into pie shaped wedges.
7. Repeat process with remaining ingredients.
Yield Number of servings the recipe makes.
Ingredients Food products you need to make the recipe.
Equipment
Directions Steps you follow to make the recipe.

11. Name the Abbreviations
The U.S. uses the English system:
Teaspoon
Tablespoon
Cup
Pint
Quart
Gallon
Ounce/fluid ounce
Pound
tsp. or t.
Tbsp. or T. c.
pt.
qt.
gal.
oz./fl. oz.
lb.

12. More abbreviations: Few grains, dash, pinch Dozen f.g. Inch Second
Minute
Hour
Degree
Fahrenheit/Celsius
f.g.
doz.
in.
sec.
min.
hr.
F./C.

13. Abbreviations Pop Quiz
What do these stand for?
lb. ____________
L ____________
tsp. or t. ____________
 F. ____________
qt. ____________
fl. oz. ____________
Pound
Liter
teaspoon
Fahrenheit
quart
Fluid ounce

14. Measuring
Facts and Methods

15. Measuring Liquid Ingredients
Liquid ingredients can include:
Milk, water, oil, juice, vanilla extract, etc.
To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup.
Place the cup on level surface and read measurements at eye level.
For smaller amounts use measuring spoons.
Fill the spoon until a slight dome is visible.

16. Measuring Dry Ingredients
Measuring flour:
Do not pack the flour into the measuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife.

17. Measuring brown sugar:
Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge or knife.
Measuring granulated sugar:
Fill the cup with sugar. Level with the back of a spatula or knife so that sugar is even with top of measuring cup or spoon.

18. Measuring Dry Ingredients
Dry ingredients can include:
Flour, sugar, brown sugar, salt, and baking powder.
To measure 1/4 cup or more of a dry ingredient use a measuring cup.
Measuring cups generally come in
1/4, 1/3, 1/2, and 1 cup sizes.

19. To measure less than a ¼ cup use a measuring spoon
To measure 1/8th tsp.
many sets come with a 1/8th spoon

20. Which measuring utensil would you use to measure each of these ingredients?
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons cooking oil

21. Pass the Cup Dry/solid measure check-up:
Which of these amounts is greater? Write the amount.
1/2 cup or 3/4 cup
1/4 cup or 1/3 cup
1/4 cup or 2 Tbsp.
1/2 cup or 1/4 cup
1/4 cup or 3 tsp.
1 1/3 cup or 1 1/4 cup
_____________
_____________
_____________
_____________
_____________
_____________

22. Measuring Solid Ingredients
Sticks of butter and margarine have measurements marked on the wrapper.
One stick = 1/2 cup or 8 tablespoons

23. Measure solid fats, such as shortening or peanut butter, in a dry measuring cup.
Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup.

24. Basic Equivalents Dry/Liquid equivalents:
Equivalents are amounts that are equal to each other.
They are useful when you must alter or change a recipe to serve more or less people than the recipe yields.
Dry/Liquid equivalents:
Pinch or Dash = less than 1/8 teaspoon
1 Tablespoon = 3 teaspoons
1/4 cup = 4 Tablespoons
1/3 cup = 5 Tablespoons & 1 teaspoon
1/2 cup = 8 Tablespoons
3/4 cup = 12 Tablespoons
1 cup = 16 Tablespoons

25. Basic Equivalents 1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup
16 ounces = 1 pound
1 pint = 2 cups
1 quart = 2 pints = 4 cups
1 gallon = 4 quarts = 8 pints = 16 cups

26. How Do You Measure Up? BONUS What is half of 2/3 cup?
If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg?
Answer: 1 large egg = 1/4 cup. Crack egg into bowl and mix with fork. Pour out approximately
1/2 or 2 tablespoons of egg.

27. Now you should be ready to get started in the kitchen