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Measuring Liquids Ingredients such as: I Sample Measurements:

Ingredients such as: Flour

Granulated or Powdered

Sugar

Steps

1Determine cups needed. * ^ Fill cups (no packing or tapping).

; Level with a Finish with exact

1 / 2 Teaspoon V4Teaspoc

Steps for Liquid Ingredients: Pour liquid into spoon. * s | Fill spoon level

with the rim.

Steps for Dry or Solid Ingredients: 4 Fill spoon - heaping. ^ } Level with

Name:

Measuring Math 1. Name three times one must wash when one is preparing food.

A.

B.

C.

2. The United States usually uses the measurement system.

3. When using ratio measurements, one compares the amount of one ingredient to another. If it's 2 cups of water to 1 cup of rice, you would

4. Which item wou ld not be used as a measuring tool in cooking?

A. t imer

B. teacup

C. thermometer

D. measuring container

5. Imagine that you have been asked to give a speech to first-graders on how they should wash their hands before cooking. What you say to these boys and girls? Name at least four ideas mentioned in the video.

need cups of water for 3 cups of rice.

A.

B.

C.

D.

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6. Which three things should you do when measuring dry ingredients?

A. dip, scoop, scrape

B. pack, tap, settle

C. sift, tap, scrape

D. dip, scoop, settle

7. Which ingredient do you not pack down when measuring?

A. rice

B. brown sugar

C. parsley

D. f lour

8. To measure wet ingredients accurately, one must look at it

A. f rom above.

B. at eye level.

C. f rom below.

D. all the above.

9. Do wet ingredients weigh the same as dry ingredients?

10. Where would be the logical choice to f ind a table of measurement?

A. chef

B. encyclopedia

C. cookbook

D. recipe

11. When one is measuring liquid ingredients, should one measure over the bowl that contains all the other ingredients? Explain your answer.

o n t 1 A I

Name Date Class

Chapter 25

Preparation Techniques

How Is That Measured? Purpose: To identify how to measure different ingredients. Directions: For each ingredient listed below, describe the correct measuring technique in the space provided.

1. Brown sugar:

2. Yogurt:

3. Flour:

4. Mi lk :

5. Stick of butter:

Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Food for Today Reteaching Activities • 91

Name Date Class

J Using Recipes

Reading a Recipe Purpose: To review the parts of a recipe. , Directions: Read through the recipe below. Then follow the instructions for items 1 to 5 below the box.

Granola

Yield: 8 cups (16, Vi-cup servings)

3 cups Rolled oats

1 cup Mixed seeds or grains (sunflower or sesame seeds, wheat germ, shredded wheat)

1 cup Crisp rice cereal

Vz cup Vegetable oi l

V2 cup Honey

1 cup Raisins

1 cup Diced, dried fruits (apricots, dates)

1. Preheat oven to 300°F. 2. M i x all ingredients except raisins and dried frui t i n large bowl. 3. Spread a single layer on a baking sheet. 4. Bake for 30 minutes, stirring often, or unt i l golden brown. 5. Remove f rom oven and stir i n raisins and dried fruit. Cool.

1. Locate the list o f ingredients. Draw a bracket to the right of it.

2. Locate and circle the amounts of the ingredients.

3. Put a star next to the yield.

4. Draw a box around the cooking temperature.

5. Underline the baking time.

Copyright © Glencoe/McGraw-Hill, a division of The.McGraw-Hill Companies, Inc.

Food for Today Reteaching Activities • 89

a dash = less than Vs tsp. 2 cups = 1 pint 3 teaspoons = 1 Tablespoon 4 cups = 2 pints 4 Tablespoon = 1/4 cup 2 pints = 1 quart 5 V3 Tbsp. = 1 / 3 cup 4 quarts = 1 gallon 16 Tablepoons = 1 cup

Sill B^E^^^^^-P'.': v. % ^^^^^^^^^^^^^^^^^^ 1/2 pound = 8 oz. 2 tablespoons = 1 f lu id ounce

1 pound = 16 oz. 1 cup = 8 f lu id ounces

EB3 1 pint = 16 f lu id ounces 1 liter = 1 quart plus 1/4 cup 1 quart = 32 f lu id ounces

Study the table above. W i thou t looking at the table, wr i te the answer t o the first problem below. Look back at the table t o check your work . Change your answer if needed.

Cups = 1 pint

Tablespoons = 1 ounce l iquid

Ounces = 1 cup

Tablespoons = 1 cup

Teaspoons = 1 tablespoon

Quarts = 1 gallon

Pints = 1 quart

Ounces = 1 pound

Cups = 1 quart

Liter = 1 quart plus 1/4 cup

8 ounces = 1

3 teaspoons = 1

16 tablespoons = 1

1 pint = 2

4 cups = 2

2 pints = 1

4 cups = 1 _

4 quarts = 1

Calculate the fo l lowing equivalents:

1 / 4 cup = tablespoons Vs cup

V2 cup = tablespoons V2 cup

3 / 4 cup = tablespoons 1/4 cup

tablespoons 3 / 4 cup = ounces

ounces 2 quart

ounces

pints

1 gallon = cups

Liquids

Standard dry/solid measuring cups come in what four sizes?

are o f ten one cup size w i th a handle.

Standard measuring spoons come in wha t four sizes?

Measuring spoons are used when measuring

less than how much? List three ingredients you wou ld measure using dry measuring cups.

MISCELLANEOUS MEASUREMENTS ABBREVIATIONS Study the table t o the r ight. W i thou t looking at the table, wr i te the correct abbreviat ion for each item below. Look back at the table t o check your work . Change your answer if needed.

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

tablespoon = .

hour =

cup =

pint =

or

•••• ••i',S,lry -1 dash (dry measure) 1/4 teaspoon or less

1 pinch (dry measure) 1/8 teaspoon or less

juice of 1 lemon 2-3 tablespoons

peck (dry measure) 2 gallons

bushel (dry measure) 8 gallons

ABBREVIATIONS

minutes =

ounces =

pound = .

gallon = _

degrees Fahrenheit = .

quart = [

seconds = .

teaspoon =

liter =

or

Tidbits: Even if the measurement is plural, the abbreviation stays the same. Example: The plural of pounds is lb. Abbreviations for metric measuresments are not fol lowed by a period.

teaspoon tsp. or t. tablespoon Tbsp. or T. cup c. p int pt. quart qt. gal lon gal. ounce oz. pound lb. degrees Fahrenheit 0 F Celcius C hour hr. minute min. second sec. l iter I mil l i l i ter ml gram gm dozen doz. f lu id ounces f l . oz. bushel bu. peck pk. package pkg.

DIRECTIONS: • Determine the best way to measure each of the fo l low ing ingredients. • Identify the correct measuring equipment t o use in the left column. • Identify the correct measuring method in the r ight column.

MEASURING EQUIPMENT:

Measuring spoons

3) 1/4 tsp.

13 1/2 tsp.

ZZ2)1 T b s P -

Dry/solid measuring cups Liquid measuring cup

MEASURING METHODS: / . Dip in. Level off . K. Pack f irmly, level off .

L. Pour, v iew at eye level.

Measuring Equipment Ingredients

3/4 cup milk

1 cup brown sugar

1/2 cup f lour

1 teaspoon vanilla

1/4 cup oil

1 cup granulated sugar

2/3 cups oatmeal

1/4 cup peanut but ter

1 tablespoon baking soda

1/3 cup shortening

1/4 teaspoon cinnamon

Measuring Method

Name:

Doubling Recipes Monster Cookies

1/2 cup butter or margarine, softened

1 1/4 cups peanut butter

1 cup granulated sugar

1 cup packed brown sugar

3 eggs

2 teaspoons soda

1 tsp. corn syrup

3/4 tsp. vanilla

4 1/2 cups quick-cooking oats

1 package (6 ounces) chocolate chips

1 package (6 ounces) candy coated

chocolate pieces

Heat oven to 350°. Cream butter, peanut butter and sugars. Add eggs, soda, corn syrup and vanilla; mix wel l . Stir in oats, chocolate chips and candy coated chocolate pieces. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 12 to 15 minutes. Makes 3 dozen 3-inch cookies.

You've been ask to make 6 dozen cookies for the school bake sale. Rewrite the ingredients for the recipe for Monster Cookies so you can make 6 dozen cookies

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