Measuring

What you need to know

1 Tablespoon 3 teaspoon

1 Tablespoon = 3 t e a spoonsThere are 3 letters in the word tea and 3 teaspoons

in a tablespoon.

¼ cup4 Tablespoons

What is half of a 2/3 cup of molasses?

1/3 of a cup

What is half of ¾ a cup of milk?

¼ cup = 2 oz2 Tablespoons

1 fluid ounce = 2 Tablespoons

Understanding a Recipe

The basics so you can find your way

Recipe Formats

1. Standard form a. ingredients first b. assembly directions

1) step by step2. Combination form

a. ingredients and assembly directions together

b. on food packages (hamburger helper)

Parts of a Recipe• A recipe usually includes:

Quesadillas(Serves 4 - 2 per person)

8 flour tortillas

1 cup grated cheese

1. Heat a frying pan over medium heat.

2. Place a tortilla in the pan.

3. Sprinkle 1/4 cup cheese on the tortilla.

4. Cover the cheese with another tortilla.

5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.

6. Place on a serving plate. Cut into pie shaped wedges.

7. Repeat process with remaining ingredients.

NameWhat the

recipe is called.

IngredientsFood products

you need to make the recipe.

YieldNumber of

servings the recipe makes.

Equipment

DirectionsSteps you follow

to make the recipe.

Name the Abbreviations

• The U.S. uses the English system:– Teaspoon– Tablespoon– Cup– Pint– Quart– Gallon– Ounce/fluid ounce– Pound

tsp. or t.Tbsp. or T.

c.pt.

qt.

gal.oz./fl. oz.

lb.

More abbreviations:

– Few grains, dash, pinch– Dozen– Inch– Second– Minute– Hour– Degree– Fahrenheit/Celsius

f.g.doz.

in.sec.

min.

hr.

°F./C.

Abbreviations Pop Quiz

• What do these stand for?– lb. ____________– L ____________– tsp. or t. ____________ F. ____________– qt. ____________– fl. oz. ____________

Pound

Literteaspoon

Fahrenheit

quart

Fluid ounce

Measuring

Facts and Methods

Measuring Liquid Ingredients• Liquid ingredients can include:

– Milk, water, oil, juice, vanilla extract, etc.

• To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. • Place the cup on level surface and read measurements at

eye level.

• For smaller amounts use measuring spoons.• Fill the spoon until a slight dome is visible.

Measuring Dry Ingredients

Measuring flour:– Do not pack the flour into the

measuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife.

• Measuring brown sugar:– Pack the brown sugar tightly into the measuring

cup or spoon. Once it is packed down, level it with a straight edge or knife.

• Measuring granulated sugar:– Fill the cup with sugar. Level with the back of

a spatula or knife so that sugar is even with top of measuring cup or spoon.

Measuring Dry Ingredients

• Dry ingredients can include: – Flour, sugar, brown sugar, salt, and baking

powder.

• To measure 1/4 cup or more of a dry ingredient use a measuring cup. – Measuring cups generally come in

1/4, 1/3, 1/2, and 1 cup sizes.

• To measure less than a ¼ cup use a measuring spoon– To measure 1/8th tsp.

• many sets come with a 1/8th spoon

• Which measuring utensil would you use to measure each of these ingredients?– 1 1/3 cups flour– 1 1/2 teaspoons baking powder– 1/2 cup milk– 2 tablespoons cooking oil

Pass the Cup• Dry/solid measure check-up:

– Which of these amounts is greater? Write the amount.

1/2 cup or 3/4 cup

1/4 cup or 1/3 cup

1/4 cup or 2 Tbsp.

1/2 cup or 1/4 cup

1/4 cup or 3 tsp.

1 1/3 cup or 1 1/4 cup

_____________

_____________

_____________

_____________

_____________

_____________

Measuring Solid Ingredients

• Sticks of butter and margarine have measurements marked on the wrapper.

– One stick = 1/2 cup or 8 tablespoons

Measure solid fats, such as shortening or peanut butter, in a dry measuring cup.

– Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup.

Basic Equivalents• Equivalents are amounts that are equal to each other.

– They are useful when you must alter or change a recipe to serve more or less people than the recipe yields.

• Dry/Liquid equivalents:– Pinch or Dash = less than 1/8 teaspoon– 1 Tablespoon = 3 teaspoons– 1/4 cup = 4 Tablespoons– 1/3 cup = 5 Tablespoons & 1

teaspoon– 1/2 cup = 8 Tablespoons– 3/4 cup = 12 Tablespoons– 1 cup = 16 Tablespoons

1 pint = 2 cups1 quart = 2 pints = 4 cups1 gallon = 4 quarts = 8 pints = 16 cups

Basic Equivalents

• 1 fluid ounce = 2 Tablespoons• 8 ounces = 1 cup

• 16 ounces = 1 pound

How Do You Measure Up?

• What is half of 2/3 cup?

• If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg?

Answer: 1 large egg = 1/4 cup. Crack egg into bowl and mix with fork. Pour out approximately

1/2 or 2 tablespoons of egg.

BONUS

Now you should be ready to get started in the kitchen