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©2002 Learning Zone Express1
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Sara Jane Strecker, FACS Educator
2.03 O Kitchen Math and Measuring
Math in Foods and Nutrition
What’s the buzz?• Sonic Commercial: Food Math
http://www.youtube.com/watch?v=Rs0m8MsMspU
©2002 Learning Zone Express2
What’s the Difference….
©2002 Learning Zone Express3
Why Study Math Concepts in FACS?
Math in the real world Ma and Pa Kettle Do Math:
http://www.youtube.com/watch?v=Ih4EXvo_DcE
©2002 Learning Zone Express4
STEM in the US & Beyond
Globalized Community
Core academic areas of science, technology, engineering and math (STEM) are becoming more relevant
Information and data confirm students taking CTE and FACS classes are scoring higher on state comprehensive assessments
©2002 Learning Zone Express5
Math in FACS
Math is everywhere in FACS:• Consumer economics
• Clothing and textiles
• Financial Prep
• Food and nutrition
• Others?
©2002 Learning Zone Express6
Math in Foods/Foods Classes
Essential Math Concepts in the foods Classroom• Measurement
• Estimations
• Number sense
• Cost effectiveness/cost comparison
• Family food budget
• Calculator use
• Conventional/common measurement systems
• Vocabulary
• Interpret graphs and tables
©2002 Learning Zone Express7
Common Math Misunderstandings in FACS
Spatial reasoning/number senseComparing sizes of objectsKnowing which measuring tool to useCorrect math operation to useEstimationsTransition of cooking from an exact science to
an “art”Appropriate serving sizes/balance of food
groups
©2002 Learning Zone Express8
©2002 Learning Zone Express9
Introduction
Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef!
©2002 Learning Zone Express10
Introduction
Successful cooks know:
• How to read a recipe
• Abbreviations
• Measuring Techniques
• Equivalents
• How to Change a Recipe
©2002 Learning Zone Express11
What’s in a recipe?
A formula!Read the recipe before you cook.
The parts of the recipe tell you:
• Name
• Ingredients
• Equipment
• Directions
• Yield (number of servings)
• Sometimes - Nutritional Analysis
©2002 Learning Zone Express12
Activity for Students
Think up a name for a recipe. What is the yield? How many people will it
serve?Name each ingredient.Write the steps in the order that you would
prepare them. Number each step. How many steps are there?What special equipment is needed?
©2002 Learning Zone Express13
Quesadillas(Serves 4 - 2 per person)
8 flour tortillas
1 cup grated cheese
1. Heat a frying pan over medium heat.
1. Place a tortilla in the pan.
2. Sprinkle 1/4 cup cheese on the tortilla.
3. Cover the cheese with another tortilla.
4. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.
5. Place on a serving plate. Cut into pie shaped wedges.
6. Repeat process with remaining ingredients.
Parts of a Recipe
A recipe usually includes:
NameWhat the
recipe is called.
IngredientsFood products
you need to make the recipe.
YieldNumber of
servings the recipe makes.
DirectionsSteps you follow
to make the recipe.
Equipment
©2002 Learning Zone Express14
What’s an Abbreviation?
Understanding the language of recipes takes the guesswork out of cooking.
Abbreviation - The shortened form of a word.
Abbreviations in measuring units:
• Save space on the cookbook page.
• Make recipes easier to read.
©2002 Learning Zone Express15
Name the Abbreviations
The U.S. uses the English system:• Teaspoon tsp. or t.
• Tablespoon Tbsp. or T.
• Cup c.
• Pint pt.
• Quart qt.
• Gallon gal.
• Ounce/fluid ounce oz./ fl. oz.
• Pound lb.
©2002 Learning Zone Express16
Name the Abbreviations
Most other countries use the Metric system: • Milliliter ml
• Liter L
• Grams g
• Kilogram kg
©2002 Learning Zone Express17
Name the Abbreviations
More abbreviations:• Few grains, dash, pinch f.g.
• Dozen doz.
• Pound lb.
• Inch in.
• Second sec.
• Minute min.
• Hour hr.
• Degree • Fahrenheit/Celsius F. / C
©2002 Learning Zone Express18
Abbreviations Pop Quiz
What do these stand for?
• lb.
• L
• tsp. or t.
• F.
• qt.
• fl. oz.
©2002 Learning Zone Express19
Name That Utensil
Serving spoons & cups vary in size. Only use these standard measuring utensils…
Can you name them?
©2002 Learning Zone Express20
The Right Measuring Utensil
What are two ingredients that you’d measure with when using:• measuring spoons?
• dry/solid measuring cups?
• a liquid measuring cup?
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
©2002 Learning Zone Express21
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.
©2002 Learning Zone Express22
Measuring Dry Ingredients
A standard set of dry/solid measuring cups is made of four cup sizes.
What amount does each cup measure?
©2002 Learning Zone Express23
Measuring Dry Ingredients
Dry ingredients can include: • Flour, sugar, brown sugar, salt, and baking powder.
To measure less than a 1/4 cup use a measuring spoon.• Measuring spoons generally come in
1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes.• To measure 1/8 tsp. measure 1/4 tsp.
& then remove half.
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.
©2002 Learning Zone Express24
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.
©2002 Learning Zone Express25
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
©2002 Learning Zone Express26
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.
©2002 Learning Zone Express27
Measuring Techniques Checklist
3/4 cup sugar
1 cup flour
1 Tbsp. water
1 tsp. salt
1 Tbsp. flour
1 1/3 cups water
1/4 cup brown sugar
Ingredients & tools properly cleaned and stored.
Demonstrate proper measuring techniques by completing the
checklist. Name:___________________Checked by:______________
Can you do these things?
©2002 Learning Zone Express28
Measuring Just With Spoons
This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons.
1 Tbsp. 1 tsp. + 1 tsp. + 1 tsp.
3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp.
1/8 tsp. half of 1/4 tsp.
1/8 cup 1 Tbsp. + 1 Tbsp.
©2002 Learning Zone Express29
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
©2002 Learning Zone Express30
Basic Equivalents
To help you remember:
1 Tablespoon = 3 t e a spoonsThere are 3 letters in the word tea and 3 teaspoons in a tablespoon.
1/4 c. = 4 Tbsp.
©2002 Learning Zone Express31
1 pint = 2 cups1 quart = 2 pints = 4 cups1 gallon = 4 quarts = 8 pints = 16 cups
Basic Equivalents
1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup
16 ounces = 1 pound
©2002 Learning Zone Express32
Basic Equivalents
To help you remember:
A formula
2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gal.
©2002 Learning Zone Express33
Equivalents at the Store
At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup.
Here is a helpful guide:
• 1 cup = 1/2 pint
• 2 cups = 1 pint
• 4 cups = 2 pints
• 4 cups = 1 quart
• 4 quarts = 1 gallon
©2002 Learning Zone Express34
Equivalents at the Store
Answer the following questions with one of these amounts:
1/2 pint 1 pint 1 quart
1. A recipe for salad calls for 2 cups of cottage cheese.?
2. A recipe for a fruit dessert calls for 1 cup of whipping cream?
3. You need 4 cups of milk for a pudding?
4. You need 2 cups of sour cream to make a dip?
5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit?
What size container will you buy if. . .
©2002 Learning Zone Express35
Equivalents at the Store
Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ounces are in these amounts:
• 1 cup = ___ oz.
• 1/2 pint = ___ oz.
• 1 pint = ___ oz.
• 1 quart = ___ oz.
• 1 gallon = ___ oz.
©2002 Learning Zone Express36
Basic Equivalents Pop Quiz
1. 1 pint = ____ cups
2. 1 gallon = ____ quarts
3. 1 quart = ____ cups
4. 1 cup = ____ tablespoons
5. 1 tablespoon = ____ teaspoons
©2002 Learning Zone Express37
Putting Cups Together
Useful amounts to know:• 2/3 cup = 1/3 cup + 1/3 cup• 3/4 cup = 1/2 cup + 1/4 cup• 1/8 cup = half of 1/4 cup• 1 cup = 1/2 cup + 1/2 cup• 1 cup = 1/3 cup + 1/3 cup + 1/3 cup• 1 cup = 1/4 cup + 1/4 cup + 1/4 cup + 1/4
cup
How would you measure these amounts?
• 1 1/4 cups
• 2/3 cup
• 3/4 cup
©2002 Learning Zone Express38
How Do You Measure Up?
This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double this recipe. Use correct abbreviations.
Yields 3 dozen.
2 1/4 cup flour 3/4 cup brown sugar
1 teaspoon baking soda 1 teaspoon vanilla extract
1/4 teaspoon salt 2 eggs
1 cup margarine 2 cup chocolate chips
3/4 cup sugar
Chocolate Chip Cookies
©2002 Learning Zone Express39
How Do You Measure Up? Your Grandma’s recipe for Chocolate Cake makes a
large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations.
2 cups sugar 2 teaspoons baking soda1/2 cup butter 2 chocolate squares2 eggs 1/2 teaspoon salt1 cup buttermilk 2/3 cup warm water2 1/2 cups cake flour 1 teaspoon vanilla extract
Chocolate Cake
©2002 Learning Zone Express40
How Do You Measure Up?
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.
BONUS
©2002 Learning Zone Express41
You’re the Expert
Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions:
• The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone?
• The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone?
• Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk?
©2002 Learning Zone Express42
Kitchen Math Quiz
1. 1 tablespoon is equivalent to __ teaspoons and 1 fluid ounce is equivalent to __ tablespoons.a. 3, 4
b. 4, 1
c. 3, 2
d. 2, 3
2. How would you measure the following amounts?a. 2/3 cup
b. 1/8 cup
c. 1 2/3 cup
d. 2 3/4 cups
Write down the answers to the following questions.
©2002 Learning Zone Express43
Kitchen Math Quiz
3. The number of servings a recipe makes is called its ________.a. serving size
b. yield
c. equivalent
d. supply
4. Match the term on the left with the appropriate abbreviation on the right.1. pounds a. c.
2. cups b. Tbsp.
3. tablespoons c. lb.
4. teaspoons d. tsp.
5. ounces e. oz.
©2002 Learning Zone Express44
Kitchen Math Quiz
5. True of False?a. Liquids should always be measured at eye level.
b. When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge.
c. One stick of butter is equal to 1 cup.
6. Look at each of the following measurements and determine which amount is larger:a. 1/3 cup or 1/4 cup
b. 1 pound or 18 ounces
c. 1 tablespoon or 4 teaspoons
d. 1 pint or 3 cups
©2002 Learning Zone Express45
Applying What You Know
Create a worksheet of math word problems based on kitchen measurements. Be sure to create an answer sheet. Trade worksheets with a classmate and grade each other’s work.
Create new recipe cards that double and cut in half a favorite recipe. For extra credit make the recipe and evaluate the results.
Create an easy-to-read poster of common abbreviations and basic equivalents. Be sure to include visuals and display accurate information.
Choose one of the following assignments to complete outside of class.
©2002 Learning Zone Express46
Exploring the Web
Here are some suggested sites you and your class may want to investigate for more information on measuring:
• http://www.applejournal.com/ref01.htm– Basic kitchen measurements and abbreviations.
• http://www.nursehealer.com/Recipes6.htm– Measurements and substitutions.
Teachers: Please note that web sites are constantly changing and being updated. You may need to revise this list.