1. Measuring!!!!! And How to Read a Recipe!

2. Objective Be able to read and interpret the abbreviations on a recipe Be able to understand and interpret the directions and prepare a dish Be able to correctly measure ingredients

3. Abbreviations T or tbsp.Tablespoon T or tspTeaspoon OzOunce CCup PtPint QtQuart GalGallon Lbpound

4. Secret Abbreviation # ≠ hashtag !!!!! Please remember # = number !!

5. Volume and Weight Equivalents 1 Tbsp.3 tsp½ fl. Oz. 1/8 cup2 Tbsp1 fl. Oz. ¼ cup4 Tbsp2 fl. Oz. 1/3 cup5 Tbsp3 fl. Oz. ½ cup8 Tbsp4 fl. Oz. 2/3 cup11 Tbsp5 fl. Oz. ¾ cup12 Tbsp6 fl. Oz. 1 cup16 Tbsp8 fl. Oz. 1 Pint2 cups16 fl. Oz. 1 Quart2 pints32 fl. Oz. 1 gallon4 quarts128 fl. Oz

6. Recipes Have two parts Ingredients Directions

7. Increasing/Decreasing Recipes In order to increase or decrease a recipe, either multiply or divide the amount of ingredients by the desired amount. Ex: you want to double the recipe for cookies and it calls for 3 cups flour. You would multiply 3 cups of flour by 2. You would need 6 cups of flour for the recipe.

8. 6 Kitchen-Safety Basics  Focus on what you are doing!  Dress for safety – no loose clothing or hair.  Practice safe use of all tools and equipment.  Close drawers and doors completely.  Store heavy items on low shelves.  Control clutter!! Keep organized.

9. Preventing Falls  Keep shoelaces tied and skirts and pants appropriate length.  Clean up spills right away. Including oil and water spills.  Replace slippery floor mats with ones with non-skid mats.  To reach higher shelves use a sturdy step stool.

10. Preventing Burns  Use dry hot pads.  Keep stove tops clean of grease of bits of food.  Use cookware that is in good condition.  Keep handles of pans facing inward.  Keep items away from the ranges.