measuring before you can follow a recipe you need to know how to measure the ingredients

MeasuringBefore you can follow a recipe you need to know how to measure the

ingredients.

O When measuring the ingredients are divided into two categories. These include:

OLiquid and dry.

Liquids includeO WaterO MilkO SyrupsO Oils

Dry ingredients include:

O Baking sodaO Baking powderO FlourO SugarO SaltO SpicesO herbs

Measuring cupsO Dry ingredients are measured in

“graduated” measuring cups. The meaning comes from coming in several sizes.

O These sizes include:O 1cupO ½ cupO 1/3 cupO ¼ cup

Which of the following items do we need to measure dry stuff?

O SpatulaO Dry measuring cupsO Mixing bowlO Waxed paperO spoon

The four steps for measuring sugar are:

O Put the cup on wax paper.O Fill the cup with sugar.O Level off the excess sugar.O Empty the sugar into the bowl.

What ingredient should you sift before you measure it?O flour

What ingredient should be firmly packed into the cup?

O Brown sugar

Circle the features of a liquid measuring cup.

O Is able to hold hot liquid.O Has extra space at the top of the

cup.O Has a pour spout.O Has markings which are easy to

read.

Measuring liquidsO Measuring at eye level.O Measure on a level surface

O Measuring cups are used to measure ¼ cup or more.

O Measuring spoons are used to measure under ¼ cup.

Measuring ½ tsp. of vanilla

O You would need ½ tsp. measuring spoon.

O Wax paper.O A mixing bowl.O VanillaO Pour the vanilla into the spoon over

the wax paper. Never over the mixing bowl.

Measuring spoonsO There are usually four spoons in a

set of measuring spoons. They include:

O 1 Tablespoon. It can be 1 T or 1 Tbsp.O 1 teaspoon. It can be 1 t or 1 tsp.O ½ teaspoon. It can be 1/2 t. or 1/2

tsp.O ¼ teaspoon. It can be ¼ t. or ¼ tsp.

ShorteningO Shortening should be at room

temperature to measure.O Completely fill the cup and level off

with a spatula.O Rinse the cup with cold water before

you put the shortening in to make it easier to get the shortening out.

ButterO Sticks of butter or margarine have

markings on the wrapper. All you have to do is cut off the amount you need.

O One stick is the same as ½ cup.O If the recipe calls for a cup you would

need 2 sticks.

These foods are measured by putting

them in a dry measuring cup and gently pressing

them to level.

O RaisinsO DatesO FigsO Shredded coconutO Shelled nutsO Bread crumbsO Grated cheese

Abbreviations are used in some recipes. Here are some common ones.

O Cup is cO Quart is qt.O Ounce is oz.O Gram is gm.O Minute is min.O Fahrenheit is F.O Package is pkg.O Few grains is fg.

O Pint is pt.O Gallon is gal.O Pound is lb.O Milligram is mg.O Hour is hr.O Square is sq.O Inch is in.

Equivalents help when you double and half recipes.

O These are some common equivalents.

O 1 Tbsp.= 3 tsp.O 1/4c = 4 Tbsp.O 3/4c = 12 Tbsp.O 1 pt. = 2 c.O 1 qt. = 2 pt.O 1 lb. = 16 oz.O 1/3 c = 5 Tbsp and 1 tsp.

O 2/3 c = 10 Tbsp. and 2 tsp.O 1/8 c= 2 Tbsp.O ½ c = 8 Tbsp.O 1 c = 16 Tbsp.O 1 qt. = 4 c.O 1 gal. = 4 qt.O 1 gm. = 1000 mg.