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Published byDorothy Lambert Modified over 9 years ago
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FACS Standards 8.3.1, 8.3.2, 8.3.3, 8.3.4, 8.3.5, 8.3.6 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill- Glencoe. 2004.
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Amounts may be given in many ways Most measured by volume – amount of space taken up by ingredient Some measured by weight Some measured by number of items
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Systems of weights and measures used in the United States Most common units: Volume – teaspoon (t. or tsp.); tablespoon (T. or Tbsp.); cup (c.); fluid ounce ( fl. oz.); pint (pt.); quart (qt.); gallon (gal.)
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Weight – ounce (oz.); pound (lb. or #) Temperature – degrees Fahrenheit ( o F) Length – inches (in.)
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Based on multiples of tens Easier to use than the customary system Most common units: Volume – milliliter (mL); liter (L) Weight – milligram (mg); gram (g); kilogram (kg)
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Temperature degrees Celsius ( o C) Length – centimeter (cm)
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Different units equaling same measure
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1 tablespoon (tbsp) =3 teaspoons (tsp) 1 /16 cup =1 tablespoon 1 /8 cup =2 tablespoons 1 /6 cup =2 tablespoons + 2 teaspoons 1 /4 cup =4 tablespoons 1 /3 cup =5 tablespoons + 1 teaspoon 3 /8 cup =6 tablespoons 1 /2 cup =8 tablespoons 2 /3 cup =10 tablespoons + 2 teaspoons 3 /4 cup =12 tablespoons 1 cup =48 teaspoons 1 cup =16 tablespoons 8 fluid ounces (fl oz) =1 cup 1 pint (pt) =2 cups 1 quart (qt) =2 pints 4 cups =1 quart 1 gallon (gal) =4 quarts 16 ounces (oz) =1 pound (lb) 1 milliliter (ml) =1 cubic centimeter (cc) 1 inch (in) =2.54 centimeters (cm)
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Dry Measuring Cups – set of several sizes Typical customary set – ¼ c., 1/3 c., ½ c.. 1 c. Typical metric set – 50-mL, 125-mL, 250- mL
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Transparent with measurements on the side Typically marked in fractions of a cup, fluid ounces, and milliliters Head space to prevent spilling and spout for easy pouring
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Sets of 4 – customary set – ¼ tsp., ½ tsp., 1 tsp., 1 Tbsp. Set of 5 – metric set – 1-mL, 2-mL, 5-mL, 15-mL, 25-mL
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Set cup at eye level Pour liquid into cup Bend to check measurement Add or pour off as needed Pour into mixing container
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Put piece of waxed paper under measuring cup Fill cup with ingredient; some spooned; some sifted; some packed Level top with straight edge of spatula Pour into mixing container
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Place waxed paper under measuring cup Sift ingredients into measuring cup Level with straight edge of spatula
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Never sift whole-grain flour Sift powdered sugar before measuring Granulated sugar can be sifted to remove lumps
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Stick Method – cut along appropriate line of wrapper Dry Measuring Cup method – pack fat into cup and level off top
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Water Displacement method – subtract amount needed from 1 cup; difference is amount of water to put in cup; add fat to raise water to 1 c. level; pour off water; remove fat with rubber scraper
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To use a food scale: Place empty container on scale Adjust scale to read zero Add food to container until scale shows desired amount
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