4 quarts 1 gallon Kitchen Math and Measuring

© 2002 Learning Zone Express WHAT’S IN A RECIPE? �A formula! � Read the

© 2002 Learning Zone Express PARTS OF A RECIPE � A recipe usually includes:

© 2002 Learning Zone Express NAME THE ABBREVIATIONS � The U. S. uses the

© 2002 Learning Zone Express NAME THAT UTENSIL: � Serving spoons & cups vary

MEASURING DRY INGREDIENTS © 2002 Learning Zone Express � Dry ingredients can include: Flour,

© 2002 Learning Zone Express MEASURING DRY INGREDIENTS � Measuring flour: � Do not

© 2002 Learning Zone Express MEASURING SOLID INGREDIENTS � Sticks of butter and margarine

MEASURING LIQUID INGREDIENTS © 2002 Learning Zone Express � Liquid ingredients can include: milk,

FRACTIONS: WRITE THE FRACTION, THE ABBREVIATION AND THE INGREDIENT BELOW: ½ c. flour �

© 2002 Learning Zone Express BASIC EQUIVALENTS � To help you remember: 1 Tablespoon

© 2002 Learning Zone Express BASIC EQUIVALENTS: ü To help you remember: A formula

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4 quarts =1 gallon Kitchen Math and Measuring 2 cups = 1 pint

© 2002 Learning Zone Express WHAT’S IN A RECIPE? �A formula! � Read the recipe before you cook. The parts of the recipe tell you: � Name � Ingredients � Equipment � Directions � Yield (number of servings) � Sometimes - Nutritional Analysis 2

© 2002 Learning Zone Express PARTS OF A RECIPE � A recipe usually includes: Yield Number of servings the recipe makes. Equipment Name What the recipe is called. Quesadillas (Serves 4 - 2 person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. Ingredients Food products you need to make the recipe. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. Directions Steps you follow to make the recipe. 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. 3

© 2002 Learning Zone Express 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. 4

MEASURING DRY INGREDIENTS © 2002 Learning Zone Express � 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 dry measuring cup. ü To measure less than a 1/4 cup use a measuring spoon. 6

© 2002 Learning Zone Express MEASURING DRY INGREDIENTS � Measuring flour: � Do not pack scoop flour into the cup and level with a spatula � Measuring brown sugar: - Dry measuring cup � Pack the brown sugar tightly into the measuring cup & level it with a straight edge � Measuring granulated sugar: - Dry measuring cup � Fill the cup with sugar & level with a spatula üMeasuring Spices üMeasuring spoons………. . fill spoon & level w/ spatula 7

© 2002 Learning Zone Express MEASURING SOLID INGREDIENTS � Sticks of butter and margarine have measurements marked on the wrapper. (One stick = 1/2 cup or 8 tablespoons) � To measure shortening or peanut butter use 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. 8

MEASURING LIQUID INGREDIENTS © 2002 Learning Zone Express � Liquid ingredients can include: milk, water, oil, juice, vanilla extract, etc. ü Use a clear liquid measuring cup ü 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. 9

FRACTIONS: WRITE THE FRACTION, THE ABBREVIATION AND THE INGREDIENT BELOW: ½ c. flour � ¼ t. or ¼ tsp. vanilla � 3 T. or 3 Tbsp. butter � 2 lbs. ground beef � 8 oz. yogurt � 1/3 c. brown sugar � ½ t. or ½ tsp. cinnamon � 2 T. or 2 Tbsp. oil �