1. Let’s get Measuring!

2. Abbreviations Teaspoon = tsp. or t. Tablespoon = tbsp. or T. Cup = c.
Pint = pt.
Quart = qt.
Pound = lb
Ounce = oz
Square = sq
Minutes = min.

3. Measuring Tools
What are the two ways of measuring ingredients for accuracy? Measuring cups/spoons and weighing.
The two types of measuring cups are liquid and dry. The difference is that liquid has a pouring spout.
Liquids are measured on a flat surface at eye level.

4. Measuring Tools
The sizes of dry measuring cups are ¼ c, 1/3 c, ½ c, and 1 c.
Sizes of measuring spoons are ¼ t, ½ t, 1 t, and 1 T.

5. Measuring Techniques:
Granulated Sugar: scoop into a dry measuring cup, level.
Brown Sugar: pack the sugar into a dry measuring cup, level.
Shortening: pack down in dry measuring cup or use water displacement.
Egg: crack into separate bowl
Flour: spoon lightly into dry cup, level.
Salt/Seasoning: measure over separate bowl, level.

6. Equivalents 1 T.= 3 t. 1 c.= 16 T. ¼ c. = 4 T. 1/3 c. = 5 T. + 1 t.
1 c. = 8 fluid oz.
1 T = ½ fluid oz
1 gal. = 4 qt.
1 qt = 2 pt.
1 pt = 2 c.
1 lb. butter = 2 c.
1 stick of butter = ½ c.
16 oz = 1 lb

7. Kitchen Math
Now it is YOUR turn to practice fundamental kitchen math skills!
Complete the Equivalents worksheet.
Refer to your KEY or the diagram on back to help with this!