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Measuring BasicsMeasuring BasicsChapter 46Chapter 46

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Units of MeasureUnits of Measure► Volume – amount of space taken up by an Volume – amount of space taken up by an

ingredientingredient►Ounce is used as a measure of weight and Ounce is used as a measure of weight and

volumevolume

► Ex. Teaspoon = tEx. Teaspoon = t► Tablespoon = TTablespoon = T► Cup = CCup = C► See page 453 for examplesSee page 453 for examples

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►Weight – ounce = ozWeight – ounce = oz► Pound = lbPound = lb

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Temperature and LengthTemperature and Length►Measured in degrees FahrenheitMeasured in degrees Fahrenheit

► (customary system is standard measure for (customary system is standard measure for U.S.)U.S.)

►Metric uses CelsiusMetric uses Celsius

► (metric is used throughout most of world)(metric is used throughout most of world)► **based on meter**based on meter

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Metric SystemMetric System►First proposed by Gabriel Mouton in First proposed by Gabriel Mouton in

France, 1670, and put into practice in France, 1670, and put into practice in 1795. 1795.

►The customary system is based on the The customary system is based on the British Imperial System. British Imperial System.

►Great Britain, incidentally is gradually Great Britain, incidentally is gradually converting to metric.converting to metric.

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Equivalent MeasurementsEquivalent Measurements►Same amount expressed in a different Same amount expressed in a different

way using a different unit of measureway using a different unit of measure

►16 0z = 1 lb16 0z = 1 lb

►Refer to page 454 Figure 46.1, to add Refer to page 454 Figure 46.1, to add to your notesto your notes

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Measuring TechniquesMeasuring Techniques►Liquid IngredientsLiquid Ingredients►--clear glass or plastic measuring cup--clear glass or plastic measuring cup►--always place on flat surface and --always place on flat surface and

bend over to read itbend over to read it►--small amounts measured with --small amounts measured with

measuring spoonsmeasuring spoons

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►Dry IngredientsDry Ingredients►--use magic measurer or dry ingredient --use magic measurer or dry ingredient

measuring cupsmeasuring cups►--use the flat side of a knife or spatula --use the flat side of a knife or spatula

to level offto level off

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►Flour ----- always spoon flour Flour ----- always spoon flour gently into dry measuring cupgently into dry measuring cup

►DO NOT SHAKE OR PACK DOWNDO NOT SHAKE OR PACK DOWN

►Brown sugar – spoon in sugar and Brown sugar – spoon in sugar and press it down and add more to itpress it down and add more to it

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Solid FatsSolid Fats►Spoon fat into dry measurerSpoon fat into dry measurer

►Water displacementWater displacement ►– – measure ¼ C of shorteningmeasure ¼ C of shortening►--fill a liquid measure to the ¾ C mark--fill a liquid measure to the ¾ C mark►--then fill with water until it reaches 1 --then fill with water until it reaches 1

CC

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Measuring by WeightMeasuring by Weight►Use a kitchen scaleUse a kitchen scale►Adjust for panAdjust for pan

►See page 455, figure 46.2 for See page 455, figure 46.2 for additional measuring equipmentadditional measuring equipment

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Adjusting MeasurementsAdjusting Measurements►Works well for soups, salads, Works well for soups, salads,

casseroles and some dessertscasseroles and some desserts

►Adjust recipe BEFORE you begin to Adjust recipe BEFORE you begin to workwork

►Make any needed adjustments to Make any needed adjustments to equipmentequipment

►Adjust cooking time if neededAdjust cooking time if needed

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EquivalentsEquivalents►3 medium apples – 1 lb3 medium apples – 1 lb►1 slice bread – ¼ C fine dry crumbs1 slice bread – ¼ C fine dry crumbs►2 sticks butter or margarine = 1 C2 sticks butter or margarine = 1 C►4 oz semi-hard cheese – 1 C shredded4 oz semi-hard cheese – 1 C shredded►1 square baking chocolate = 1 oz1 square baking chocolate = 1 oz►3 ½ C all purpose flour = 1 lb3 ½ C all purpose flour = 1 lb►1 C dry kidney beans = 6 C cooked1 C dry kidney beans = 6 C cooked►1 C uncooked noodles = 1 ¾ C cooked1 C uncooked noodles = 1 ¾ C cooked

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More EquivalentsMore Equivalents► 1 T = 3 t1 T = 3 t►¼ C = 4 T¼ C = 4 T► 1/3 C = 5 1/3 T1/3 C = 5 1/3 T►½ C = 8 T½ C = 8 T►¾ C =12 T¾ C =12 T

► 1 C = 16 T or 8 fl oz1 C = 16 T or 8 fl oz► 1 pt =2 C1 pt =2 C► 1 qt = 4 C or 2 pts1 qt = 4 C or 2 pts► 1 gal =4 qt1 gal =4 qt► 1 lb = 16 oz (solid)1 lb = 16 oz (solid)► 2 lb = 32 oz2 lb = 32 oz

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► Cookbook writer Fannie Farmer Cookbook writer Fannie Farmer revolutionized cooking when, in 1896, her revolutionized cooking when, in 1896, her self-published Boston Cooking School self-published Boston Cooking School Cookbook introduced precise measurement Cookbook introduced precise measurement to the American kitchen. Known as “the to the American kitchen. Known as “the mother of level measurement,” she replaced mother of level measurement,” she replaced terms such as aterms such as a handful handful and and dashdash with with level level tablespoontablespoon and ¼ and ¼ teaspoonteaspoon. She . She told cooks to bake at 400 degrees for 30 told cooks to bake at 400 degrees for 30 minutes instead of “bake until done.”minutes instead of “bake until done.”

► Thanks to Farmer, even inexperienced cooks Thanks to Farmer, even inexperienced cooks could follow a recipe with success.could follow a recipe with success.

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Real Life ApplicationReal Life Application►Meg is preparing a stew recipe that Meg is preparing a stew recipe that

instructs her to cut the meat and instructs her to cut the meat and vegetables into one-inch (2.5 cm) vegetables into one-inch (2.5 cm) cubes. cubes.

►Meg wants larger pieces, so she cuts Meg wants larger pieces, so she cuts the ingredients to about twice that size. the ingredients to about twice that size.

►She follows the rest of the recipe as it is She follows the rest of the recipe as it is written.written.

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►1. How will this change affect the 1. How will this change affect the stew, if at all?stew, if at all?

►The meat may not get done if it is too The meat may not get done if it is too large, too much masslarge, too much mass

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ActivityActivity►On a sheet of paper, write your name On a sheet of paper, write your name

and increase the following recipe from and increase the following recipe from 6 servings to 12 servings.6 servings to 12 servings.

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Clam ChowderClam Chowder► 3 C of potatoes3 C of potatoes► 2 C chopped clams2 C chopped clams► 1 C clam juice1 C clam juice► 1 medium onion1 medium onion► 2 t chicken bouillon granules2 t chicken bouillon granules► 1 t Worcestershire Sauce1 t Worcestershire Sauce►½ t dried thyme½ t dried thyme►Ground pepper to tasteGround pepper to taste► 2 C milk2 C milk► 2 t cornstarch2 t cornstarch

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Hand outsHand outs►Hand out on measurement equivalentsHand out on measurement equivalents