2 03 O Kitchen Math and Measuring 1

Math in Foods and Nutrition ü What’s the buzz? • Sonic Commercial: Food Math

What’s the Difference…. 3 © 2002 Learning Zone Express

Why Study Math Concepts in FACS? ü Math in the real world ü Ma

STEM in the US & Beyond ü Globalized Community ü Core academic areas of

Math in FACS ü Math is everywhere in FACS: • • • 6 Consumer

Math in Foods/Foods Classes ü Essential Math Concepts in the foods Classroom • •

Common Math Misunderstandings in FACS ü Spatial reasoning/number sense ü Comparing sizes of objects

Introduction ü Most cooks use recipes. A recipe is a list of ingredients that

Introduction ü Successful cooks know: • How to read a recipe • Abbreviations •

What’s in a recipe? ü A formula! ü Read the recipe before you cook.

Activity for Students ü Think up a name for a recipe. ü What is

Parts of a Recipe Name What the recipe is called. ü A recipe usually

What’s an Abbreviation? ü Understanding the language of recipes takes the guesswork out of

Name the Abbreviations ü The U. S. uses the English system: • Teaspoon •

Name the Abbreviations ü Most other countries use the Metric system: 16 • Milliliter

Name That Utensil ü Serving spoons & cups vary in size. Only use these

The Right Measuring Utensil ü What are two ingredients that you’d measure with when

Measuring Liquid Ingredients ü Liquid ingredients can include: • Milk, water, oil, juice, vanilla

Measuring Dry Ingredients ü A standard set of dry/solid measuring cups is made of

Measuring Dry Ingredients ü Dry ingredients can include: • Flour, sugar, brown sugar, salt,

Measuring Dry Ingredients ü Measuring flour: • Do not pack the flour into the

Pass the Cup ü Dry/solid measure check-up: • Which of these amounts is greater?

Measuring Solid Ingredients ü Sticks of butter and margarine have measurements marked on the

Measuring Techniques Checklist Can you do these things? q q q q 25 3/4

Measuring Just With Spoons ü This chart shows some amounts that you’ll often see

Basic Equivalents ü To help you remember: 1 Tablespoon = 3 t e a

Basic Equivalents ü 1 fluid ounce = 2 Tablespoons ü 8 ounces = 1

Basic Equivalents ü To help you remember: A formula 2 c. = 1 pt.

Equivalents at the Store ü At the store, many foods are sold by the

Equivalents at the Store ü Answer the following questions with one of these amounts:

Putting Cups Together ü Useful amounts to know: • • • 2/3 cup 3/4

How Do You Measure Up? ü Your Grandma’s recipe for Chocolate Cake makes a

You’re the Expert ü Jenny is throwing a surprise birthday party for her best

Applying What You Know ü Gallon Man 35 © 2002 Learning Zone Express

Exploring the Web ü Here are some suggested sites you and your class may

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STEM in the US & Beyond ü Globalized Community ü Core academic areas of science, technology, engineering and math (STEM) are becoming more relevant ü Information and data confirm students taking CTE and FACS classes are scoring higher on state comprehensive assessments 5 © 2002 Learning Zone Express

Math in Foods/Foods Classes ü Essential Math Concepts in the foods Classroom • • • 7 Measurement Estimations Number sense Cost effectiveness/cost comparison Family food budget Calculator use Conventional/common measurement systems Vocabulary Interpret graphs and tables © 2002 Learning Zone Express

Common Math Misunderstandings in FACS ü Spatial reasoning/number sense ü Comparing sizes of objects ü Knowing which measuring tool to use ü Correct math operation to use ü Estimations ü Transition of cooking from an exact science to an “art” ü Appropriate serving sizes/balance of food groups 8 © 2002 Learning Zone Express

Introduction ü Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef! 9 © 2002 Learning Zone Express

What’s in a recipe? ü A formula! ü Read the recipe before you cook. The parts of the recipe tell you: • Name • Ingredients • Equipment • Directions • Yield (number of servings) • Sometimes - Nutritional Analysis 11 © 2002 Learning Zone Express

Activity for Students ü Think up a name for a recipe. ü What is the yield? How many people will it serve? ü Name each ingredient. ü Write the steps in the order that you would prepare them. ü Number each step. How many steps are there? ü What special equipment is needed? 12 © 2002 Learning Zone Express

Parts of a Recipe Name What the recipe is called. ü A recipe usually includes: Quesadillas Yield (Serves 4 - 2 person) Number of servings the recipe makes. Equipment 8 flour tortillas Ingredients 1 cup grated cheese 1. Heat a frying pan over medium heat. 1. Place a tortilla in the pan. Food products you need to make the recipe. 2. Sprinkle 1/4 cup cheese on the tortilla. 3. Cover the cheese with another tortilla. Directions Steps you follow to make the recipe. 13 4. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 5. Place on a serving plate. Cut into pie shaped wedges. 6. Repeat process with remaining ingredients. © 2002 Learning Zone Express

What’s an Abbreviation? ü Understanding the language of recipes takes the guesswork out of cooking. ü Abbreviation - The shortened form of a word. ü Abbreviations in measuring units: • Save space on the cookbook page. • Make recipes easier to read. 14 © 2002 Learning Zone Express

Name the Abbreviations ü The U. S. uses the English system: • Teaspoon • Tablespoon Tbsp. or T. • Cup c. • Pint pt. • Quart qt. • Gallon gal. • Ounce/fluid ounce • Pound 15 tsp. or t. © 2002 Learning Zone Express oz. / fl. oz. lb.

The Right Measuring Utensil ü What are two ingredients that you’d measure with when using: • measuring spoons? • dry/solid measuring cups? • a liquid measuring cup? ü Which measuring utensil would you use to measure each of these ingredients? • • 18 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons cooking oil © 2002 Learning Zone Express

Measuring Liquid Ingredients ü Liquid ingredients can include: • Milk, water, oil, juice, vanilla extract, etc. ü 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. ü For smaller amounts use measuring spoons. • Fill the spoon until a slight dome is visible. 19 © 2002 Learning Zone Express

Measuring Dry Ingredients ü Dry ingredients can include: • Flour, sugar, brown sugar, salt, and baking powder. ü 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. ü To measure less than a 1/4 cup use a measuring spoon. • Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes. 21 © 2002 Learning Zone Express

Measuring Dry Ingredients ü 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. ü 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. ü 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. 22 © 2002 Learning Zone Express

Pass the Cup ü Dry/solid measure check-up: • Which of these amounts is greater? Write the amount. 23 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 or 3 tsp. 1 1/3 cup or 1 1/4 cup © 2002 Learning Zone Express

Measuring Solid Ingredients ü Sticks of butter and margarine have measurements marked on the wrapper. • One stick = 1/2 cup or 8 tablespoons ü 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. 24 © 2002 Learning Zone Express

Measuring Techniques Checklist Can you do these things? q q q q 25 3/4 cup sugar 1 cup flour 1 Tbsp. water 1 tsp. salt 1 Tbsp. flour 1 1/3 cups water 1/4 cup brown sugar Ingredients & tools properly cleaned and stored. © 2002 Learning Zone Express ü Demonstrate proper measuring techniques by completing the checklist. Name: __________ Checked by: _______

Measuring Just With Spoons ü This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons. 26 1 Tbsp. 1 tsp. + 1 tsp. 3/4 tsp. 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp. 1/8 tsp. half of 1/4 tsp. 1/8 cup 1 Tbsp. + 1 Tbsp. © 2002 Learning Zone Express

Basic Equivalents ü 1 fluid ounce = 2 Tablespoons ü 8 ounces = 1 cup ü 16 ounces = 1 pound ü 1 pint = 2 cups ü 1 quart = 2 pints = 4 cups ü 1 gallon = 4 quarts = 8 pints = 16 cups 28 © 2002 Learning Zone Express

Equivalents at the Store ü At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup. ü Here is a helpful guide: 30 • 1 cup = 1/2 pint • 2 cups = 1 pint • 4 cups = 2 pints • 4 cups = 1 quart • 4 quarts = 1 gallon © 2002 Learning Zone Express

Equivalents at the Store ü Answer the following questions with one of these amounts: 1/2 pint 1 quart What size container will you buy if. . . 1. A recipe for salad calls for 2 cups of cottage cheese. ? 2. A recipe for a fruit dessert calls for 1 cup of whipping cream? 3. You need 4 cups of milk for a pudding? 4. You need 2 cups of sour cream to make a dip? 5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit? 31 © 2002 Learning Zone Express

Putting Cups Together ü Useful amounts to know: • • • 2/3 cup 3/4 cup 1/8 cup 1 cup = = = 1/3 cup + 1/3 cup 1/2 cup + 1/4 cup half of 1/4 cup 1/2 cup + 1/2 cup 1/3 cup + 1/3 cup 1/4 cup + 1/4 cup ü How would you measure these amounts? • 1 1/4 cups • 2/3 cup • 3/4 cup 32 © 2002 Learning Zone Express

How Do You Measure Up? ü Your Grandma’s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations. Chocolate Cake 2 cups sugar 1/2 cup butter 2 eggs 1 cup buttermilk 2 1/2 cups cake flour 33 © 2002 Learning Zone Express 2 teaspoons baking soda 2 chocolate squares 1/2 teaspoon salt 2/3 cup warm water 1 teaspoon vanilla extract

You’re the Expert ü Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions: • The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone? • The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone? 34 © 2002 Learning Zone Express

Exploring the Web ü Here are some suggested sites you and your class may want to investigate for more information on measuring: • http: //www. applejournal. com/ref 01. htm – Basic kitchen measurements and abbreviations. • http: //www. nursehealer. com/Recipes 6. htm – Measurements and substitutions. ü Teachers: Please note that web sites are constantly changing and being updated. You may need to revise this list. 36 © 2002 Learning Zone Express