DISD FCNS CULINARY TRAINING 1 = =. 2 What’s an Abbreviation? Understanding the language of recipes takes the guesswork out of cooking. Abbreviation -

DISD FCNS CULINARY TRAINING1

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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:

•Make recipes easier to read.


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.


Name That Utensil

Serving spoons & cups vary in size. Only use these standard measuring utensils…

Can you name them?


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


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

A standard set of dry/solid measuring cups is made of four cup sizes.

What amount does each cup measure?



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.



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 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.


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.


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


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


Basic Equivalents

To help you remember:

A

formula

2 c. = 1

pt.

2 pt. = 1

qt.

4 qt. = 1

gal.

Game time! Each group will receive a recipe . As a group you must find out

following about that recipe:

©2002 Learning Zone Express15

• Name

• Recipe number

• Food Contribution

• Ingredients

• Equipment

• Directions

• Yield (number of servings)

• Serving size

• Nutritional Analysis

• Serving instructions

• Gather all needed measuring utensils for your recipe.

• Give a step-by-step presentation on how to make your recipe with maximum efficiency.

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DISD FCNS CULINARY TRAINING 1 = =. 2 What’s an Abbreviation? Understanding the language of recipes takes the guesswork out of cooking. Abbreviation -