measuring vocabulary and information food for today chapter 8; section 1 & 2

MEASURINGMEASURING

VOCABULARY AND VOCABULARY AND INFORMATIONINFORMATION

FOOD FOR TODAYFOOD FOR TODAY

CHAPTER 8; SECTION 1 & 2CHAPTER 8; SECTION 1 & 2

Recipe BasicsRecipe Basics

Chapter 8; Section 1Chapter 8; Section 1

MEASURING MEASURING VOCABULARYVOCABULARY

Chapter 8; Chapter 8; Section 1Section 1

RECIPE RECIPE YIELDYIELD ASSEMBLY ASSEMBLY

DIRECTIONSDIRECTIONS

Chapter 8; Section 2Chapter 8; Section 2 VOLUMEVOLUME EQUIVALENTSEQUIVALENTS WATER WATER

DISPLACEMENT DISPLACEMENT METHODMETHOD

FAREINHEITFAREINHEIT CELCIUSCELCIUS


RECIPERECIPE Is a set of directions for making a food or Is a set of directions for making a food or

beveragebeverage YIELDYIELD

Is the number of servings or amounts a Is the number of servings or amounts a recipe makesrecipe makes

Example: 8 servings/yieldExample: 8 servings/yield ASSEMBLY DIRECTIONSASSEMBLY DIRECTIONS

The step by step procedure that explains The step by step procedure that explains how to combine the ingredients in a recipehow to combine the ingredients in a recipe

CHARACTERISTICS OFCHARACTERISTICS OFA GOOD RECIPEA GOOD RECIPE

A good recipe has two partsA good recipe has two parts A list of ingredients with the amounts A list of ingredients with the amounts

requiredrequired The directions for mixing the ingredientsThe directions for mixing the ingredients

As well as:As well as: Ingredients listed in the order of their useIngredients listed in the order of their use Exact measurements (amounts) of each Exact measurements (amounts) of each

listed ingredient listed ingredient

CHARACTERISTICS OFCHARACTERISTICS OFA GOOD RECIPEA GOOD RECIPE

Simple, step-by-step directions (steps Simple, step-by-step directions (steps listed in sequence)listed in sequence)

Cooking timeCooking time Cooking temperatureCooking temperature Size of correct cooking equipment to Size of correct cooking equipment to

useuse Number and size of servings the recipe Number and size of servings the recipe

makesmakes That the recipe be a tested oneThat the recipe be a tested one

HOMEMADE GRANOLA

3 C rolled oats1 C seeds1 C rice cereal½ C oil½ C honey1 C raisins1 C dried fruit

Preheat oven to 300ºF. Mix all ingredients except raisins and driedfruit in a large bowl. Spread in a single layer on a baking sheet. Bake For 30 minutes, stirring often, until golden brown. Stir raisins and Dried fruit. Cool. Makes 8 Cups granola, or 16 (½) -cup servings

248 calories, 10 grams of fat per serving

Ingredients and amounts

Temperature

Equipment

Directions

Time

Yield

Nutritional Information

RECIPE INFORMATION

Measuring Measuring IngredientsIngredients

Chapter 8; Section 2Chapter 8; Section 2


VOLUMEVOLUME The amount of space an ingredient The amount of space an ingredient

takes uptakes up EQUIVALENTSEQUIVALENTS

Same amount of ingredient but using Same amount of ingredient but using different units of measuredifferent units of measure Example: metric and customary unitsExample: metric and customary units

WATER DISPLACEMENT METHODWATER DISPLACEMENT METHOD A method of measuring fat using waterA method of measuring fat using water


SIFTINGSIFTING To put an ingredient through a sieve or To put an ingredient through a sieve or

other straining device in order to other straining device in order to separate the fine from the coarse separate the fine from the coarse particles particles

Makes measurements less denseMakes measurements less dense Never sift whole grainsNever sift whole grains Flour and powdered sugarFlour and powdered sugar

MEASURING MEASURING EQUIPMENTEQUIPMENT

DRY MEASURING CUPDRY MEASURING CUP 1 Cup (C or c)1 Cup (C or c) ½ C, 1/3 C, ¼ C½ C, 1/3 C, ¼ C

LIQUID MEASURING CUPLIQUID MEASURING CUP Teaspoon, Tablespoon, cups, pints (pt),Teaspoon, Tablespoon, cups, pints (pt), Quarts (qt), gallons (gal)Quarts (qt), gallons (gal)

MEASURING MEASURING EQUIPMENTEQUIPMENT

MEASURING SPOONSMEASURING SPOONS 1 Tablespoon (T or Tbsp)1 Tablespoon (T or Tbsp) 1 Teaspoon (t or tsp)1 Teaspoon (t or tsp) ½ tsp, ¼ tsp, 1/8 tsp½ tsp, ¼ tsp, 1/8 tsp

MEASURING MEASURING TECHNIQUESTECHNIQUES

How to measure with liquidsHow to measure with liquids How to measure with dry How to measure with dry

ingredientsingredients How to measure with moist How to measure with moist

ingredientsingredients

LIQUIDSLIQUIDS1.1. Set the cup on level Set the cup on level

surfacesurface

2.2. Pour liquid into liquid Pour liquid into liquid measuring cupmeasuring cup

3.3. Bend down to look at Bend down to look at eye leveleye level

a.a. Look for the meniscusLook for the meniscus

4.4. Add more liquid or Add more liquid or pour out excess if pour out excess if neededneeded

DRY INGREDIENTSDRY INGREDIENTS

Measure ingredients over the counter or Measure ingredients over the counter or sink not the bowl you are using for mixingsink not the bowl you are using for mixing

Fill the measuring cup with the Fill the measuring cup with the ingredientingredient By spooning it in (flour)By spooning it in (flour) By scooping it in (sugar, dry beansBy scooping it in (sugar, dry beans

Level off with a straight-edged spatula or Level off with a straight-edged spatula or the back of a butter knifethe back of a butter knife

Examples: flourExamples: flour

MEASURE BY WEIGHTMEASURE BY WEIGHT

Choose a containerChoose a container Place empty container on scalePlace empty container on scale Adjust the weight so the scale reads Adjust the weight so the scale reads

0/zero0/zero Add food to desired weightAdd food to desired weight

MOIST INGREDIENTSMOIST INGREDIENTS

Same as dry except that you pack Same as dry except that you pack the ingredient down; then level offthe ingredient down; then level off

This insures that the ingredient is This insures that the ingredient is accurately measuredaccurately measured

Examples:Examples: Brown sugarBrown sugar Peanut butterPeanut butter ShorteningShortening

MEASURING MEASURING EQUIVALENTSEQUIVALENTS

1 T = 3 t1 T = 3 t 1 stick of butter = ½ C1 stick of butter = ½ C 4 sticks of butter = 1 pound (lb., #)4 sticks of butter = 1 pound (lb., #) 1 cup = 8 fl. oz or 16 T1 cup = 8 fl. oz or 16 T 1 pint = 2 cups1 pint = 2 cups 1 quart = 2 pts.1 quart = 2 pts. 1 gallon = 4 quarts1 gallon = 4 quarts 1 pound = 16 ounces1 pound = 16 ounces ¾ C =¾ C = ¼C + ½ C ¼C + ½ C or or ¼ + ¼ + ¼ ¼ + ¼ + ¼

EQUIVALENTSEQUIVALENTS

¼ + ¼ = ¼ + ¼ = ½ + ½ =½ + ½ = 1/3 + 1/3 =1/3 + 1/3 = dashdash

• ½ C½ C• 1 C or 16 T1 C or 16 T• 2/3 C2/3 C• 1/8 t1/8 t

CUSTOMARY UNITSCUSTOMARY UNITS

Teaspoon, tablespoon, cup, fluid Teaspoon, tablespoon, cup, fluid ounce pint, quart, gallon, ounce, ounce pint, quart, gallon, ounce, pound, degrees Fahrenheit, inchespound, degrees Fahrenheit, inches

Used in the United StatesUsed in the United States

METRIC UNITSMETRIC UNITS

Milliliter, liter, milligram, gram, Milliliter, liter, milligram, gram, degrees Celsius, centimeterdegrees Celsius, centimeter

Used around the world; including Used around the world; including the U.S.the U.S.

CONVERTING CONVERTING TEMPERATURESTEMPERATURES

1.8 x ºC + 32 =ºF1.8 x ºC + 32 =ºF

1.8 x 192 ºC + 32 = 1.8 x 192 ºC + 32 = 377.6 ºF377.6 ºF

(F – 32) x 0.56 = ºC(F – 32) x 0.56 = ºC

(375 ºF - 32) x 0.56 = (375 ºF - 32) x 0.56 = 192.08 ºC192.08 ºC

measuring vocabulary and information food for today chapter 8; section 1 & 2

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