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Figure this…
1. You have 3 large boxes
2. Inside each is one medium box
3. Inside each medium box are 2 smaller boxes
4. Inside each of the smaller boxes are 4 tiny boxes
5. How many are there in all?
36
Chopping vegetables
Measuring milk
Mixing ingredients
Getting lumps out of flour
Weighing sugar
Getting a tray of out of the oven
Draining vegetables
Spreading healthy spread on toast
Measuring a small amount of spices
Taking the skin off a potato
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2.
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10.
MatchingWrite the number and its use
Creative Living pg. 452Creative Living pg. 4521. Name the 2 major systems of
measurement.
2. How is measuring flour similar to measuring brown sugar? How is it different?
3. When adjusting recipes for smaller amounts, would you probably have more success with a recipe for chili or for biscuits?
Write these…
1. How do you measure dry ingredients? What equipment do you use?2. How do you measure wet ingredients? What equipment do you use?3. How do you measure brown sugar?4. How do you measure solid fats?
What are the abbreviations for the following words?
1. Tablespoon
2. Ounce
3. Teaspoon
4. Pound
5. Pint
6. Quart
7. Gallon
8. Cup
What are the abbreviations for the following words?
1. Tablespoon T or Tbsp
2. Ounce oz.
3. Teaspoon t or tsp
4. Pound lb
5. Pint pt
6. Quart qt
7. Gallon gal
8. Cup c
RECIPE MEASUREMENTS
Equipment for Measuring Ingredients
Dry ingredients, such as flour and sugar, are measured in plastic or metal measuring cups.
Equipment for Measuring Ingredients
Liquids are measured in transparent glass or translucent plastic liquid
measuring cups.
Equipment for Measuring Ingredients
Liquid measuring cups have a spout for pouring
Equipment for Measuring Ingredients
Dry and liquid ingredients and fats may be measured using measuring spoons.
Small amounts of ingredients are measured using plastic or metal measuring spoons.
Measuring Ingredients
How to Measure Dry Ingredients
How to Measure Dry Ingredients
Because flour may settle and pack during shipping and storage, stir the flour in its container before you measure.
Flour
Flour no long needs to be sifted!
How to Measure Dry Ingredients
Flour
Spoon the flour into the dry measure measuring cup, filling to overflowing.
Level the flour off by dragging a straight-edged utensil across the top of the measuring cup.
How to Measure Dry Ingredients
Granulated Sugar
Granulated (white) sugar does not pack, so no stirring is required before measuring.
Measure granulated sugar using the same method as is used for measuring flour.
How to Measure Dry Ingredients
Brown SugarBrown sugar should be firmly packed into
the dry measure measuring cup.
If you have packed the sugar into the cup properly if it holds its shape when dumped from the measuring cup.
How to Measure Dry Ingredients
When small amounts of a dry ingredient, such as flour, sugar, baking powder, baking soda, salt and spices, are to be measured, use measuring spoons.
Small Amounts
Overfill the measuring spoon and level off the dry ingredient with a straight-edged utensil.
Measuring Ingredients
How to Measure Liquid Ingredients
How to Measure Liquid Ingredients
• Measuring cups for liquid ingredients must be placed on a level surface when measuring.
• Avoid lifting the cup to read the measure as it will probably tilt causing you to read an inaccurate amount.
How to Measure Liquid Ingredients
Once the measuring cup is on a level surface add the liquid you wish to measure.
Read the level of the liquid by bending down so that the measuring cup is at eye level. Read the liquid’s level at the bottom of the meniscus.
How to Measure Liquid Ingredients
Small Amounts
Small amounts of liquid ingredients may be measured using measuring spoons.
How to Measure Fats
Oil
Oil is measured using the method for measuring liquid ingredients.
How to Measure FatsSolid Fats
How to Measure Fats
Soft Solid Fats
Soft fats, such as spreadable margarine or softened butter, can be carefully pressed into a dry measure (avoid trapping air bubbles) and leveled off with a straight-edged utensil.
How to Measure Fats
Firm Solid Fats Firm fats, such as lard, shortening, cold
butter and baking margarine, may be cut from the block, if the package provides measurements for doing so.
How to Measure Fats
Firm Solid FatsSome firm fats are pre-portioned
Measuring Butter
•How many T are in one stick?
•How many C are in one stick?
•How many T in ¼C?
G Q Q
QQQQ
PP PP
PP PP
CCCC CC CC
CC CCCC CC
How many:• C in a Pt.
• Q in a G
• Pt in a G
• C in a G
• Pt in a Q
• C in a Q G Q Q
QQQQ
PP PP
PP PP
CCCC CC CC
CC CCCC CC
VOLUME & WEIGHT EQUIVALENTS
• 1T = 3 tsp• 8T = 1/2c• 16 T = 1cFor more equivalents – FFT p 347• 6 t = ____T?• 24t = ____T?• 16T=_____t?
G Q Q
QQQQ
PP PP
PP PP
CCCC CC CC
CC CCCC CC
Write the equivalent measure for each amount.• __________ 4 quarts • __________ 4 cups• __________ 2 pints• __________ 2 cups • __________ 16 tablespoons • __________ 4 tablespoons• __________ 3 teaspoons• __________ 16 ounces
Equivalencies – fluid ounces
For Liquids:• 1 c = 8 oz.• 1 pt = 2 c = 16 oz.• 1 qt = 2 pt = 4 c = 32 oz.• ½ gal = 2 qt = 4 pt = 8 c =64
oz.
Figure it out!• 1 gal = __ qt = __ pt
= __ c = __ oz
Recipe Recipe ConversioConversio
nn
*EX YEILD 4, YOU WANT 8 8 DIVIDED BY 4 = 2• MULTIPLY ALL
INGREDIENTS BY THIS NUMBER
• CONVERT
Increasing the Yield of a Recipe
1. DIVIDE THE DESIRED YIELD BY THE RECIPE’S YIELD.
*EX. YIELD =12 AND YOU WANT 6
DIVIDE 6 BY 12CONVERT ALL INGREDIENTS
BY THIS NUMBER
DECREASE THE YIELD OF A RECIPE
Double this recipe
Turkey A La King Over Biscuits
Combine 1 cup diced cooked turkey; 1 can cream of chicken soup or 1 1/4 cup turkey gravy; 1/3 cup milk; 1 Tbs. instant minced onion; 4 slices American cheese, cut in strips; 2 Tbs. chopped pimento and 2 Tbs. chopped green pepper.
Cut this recipe in half
Muffins
2 cups flour 1 cup milk
3 T. baking powder 1 egg, well-beaten
2 to 4 T. sugar 2 to 4 T. oil
1 tsp. salt
Answer this…
What is the best substitute for 1 C of cake flour?
1. ¾ C sifted all purpose flour
2. 7/8 C sifted all purpose flour
3. 7/8 C bread flour
4. 1 C bread flour
Answer this…
What is the best substitute for 1 C of cake flour?
1. ¾ C sifted all purpose flour
2. 7/8 C sifted all purpose flour
3. 7/8 C bread flour
4. 1 C bread flour