1. Foods I Unit 4: Measuring/Abbreviations/Equivalents Most ingredients are measured by volume, which means the amount of space an ingredient takes up.

2. Units of Measure Customary Volume: Weight: Temperature: Length: Metric Volume: Weight: Temperature: Length:

3. Equivalents 3t. = 4 T. = 4 c. = 4 qt. = 2 c. = 1 lb. = 8 oz. =

4. Measuring Tools LIQUID Measuring Cup DRY Measuring Cups Measuring Spoons

5. Measuring Rules 1. ALWAYS measure liquid ingredients at eye level to assure accuracy. 2.Do NOT pack dry ingredients “except” for ingredients with moisture…

6. Culinary Abbreviations MeasurementEqualsAbbreviation Teaspoon= Tablespoon= Cup= Pint= Quart= Gallon= Ounce= Pound= Minute= Hour=

7. Adjusting the Yield: formula 1. Determine the desired yield. 2. Use the formula. 3. Multiply each ingredient amount by that number 4. Convert measurements into “logical” amounts 5.Make any necessary adjustments to equipment, temperature, and time

8. Recipe Substitutions IngredientIngredient Substitute Baking Powder (1 t.) ½ t. cream of tarter + ¼ t. baking soda Buttermilk 1 T. lemon juice or vinegar + 1 c. milk Garlic (1 clove) 1/8 t. garlic powder Cornstarch (1 T.) 2 T. flour