Measuring Basic EQUIVALENTS What you need to know

Food Fact • Whenever you double or halve a recipe, the temperature of the oven does NOT change. However, the amount of ingredients, cooking time and size of the pan will be affected.

1 Tablespoon 3 teaspoon 1 Tablespoon = 3 t e a spoons There are 3 letters in the word tea and 3 teaspoons in a tablespoon.

¼ cup 4 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? 2 Tablespoons 1 fluid ounce = 2 Tablespoons ¼ cup = 2 oz

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 ______ Liter ______ teaspoon ______ 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 1/8 th tsp. • many sets come with a 1/8 th 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 -- 2 Cups = 1 Pound

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

How Do You Measure Up? BONUS • 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.

Now you should be SUPER ready to continue in the kitchen