Foods I Unit 4 MeasuringAbbreviationsEquivalents Most ingredients are

Foods I Unit 4: Measuring/Abbreviations/Equivalents Most ingredients are measured by volume, which means the amount of space an ingredient takes up.

Units of Measure Customary l Volume: t. , T. , c. , oz. , pt. , gal. l Weight: oz. , lb. l Temperature: degrees in Fahrenheit l Length: Inches Metric l Volume: m. L. , L l Weight: mg. , kg. l Temperature: degrees in Celsius l Length: cm

Equivalents 3 t. = 1 T. 4 T. = ¼ c. 4 c. = 1 qt. 4 qt. = 1 gal. 2 c. = 1 pt. 1 lb. = 16 oz. 8 oz. = 1 c.

Measuring Tools LIQUID Measuring Cup Measure all liquid ingredients: water, milk, oil DRY Measuring Cups Measure all dry ingredients: flour, sugar Measuring Spoons Measure smaller amounts: dry & liquid ingredients

Measuring Rules 1. ALWAYS measure liquid ingredients at eye level to assure accuracy. 2. Do NOT pack dry ingredients “except” for ingredients with moisture… l l Brown Sugar Peanut Butter Shortening Butter/Margarine

Culinary Abbreviations Measurement Equals Abbreviation Teaspoon = t. Tablespoon = T. Cup = c. Pint = pt. Quart = qt. Gallon = gal. Ounce = oz. Pound = lb. Minute = min. Hour = hr.

Adjusting the Yield: formula 1. 2. 3. 4. 5. Determine the desired yield. Represents the number of servings Use the formula. Desired yield divided by regular yield = # to multiply by Multiply each ingredient amount by that number Keeps all ingredients in the same proportion Convert measurements into “logical” amounts Use a more “workable” unit of measure Make any necessary adjustments to equipment, temperature, and time Use the right size of equipment after adjustment

Recipe Substitutions Ingredient Substitute Baking Powder (1 t. ) ½ t. cream of tarter + ¼ t. baking soda Buttermilk 1 T. lemon juice or vinegar + 1 c. milk Garlic (1 clove) 1/8 t. garlic powder Cornstarch (1 T. ) 2 T. flour