Food Basics

Unit 2: Lab Preparation

Measurement Equivalents

• 3 teaspoons= 1 Tablespoon• 16 Tablespoons= 1 cup= 8 ounces• 2 cups= 1 pint= 16 ounces• 2 pints= 1 quart= 32 ounces• 4 quarts= 1 gallon= 128 ounces• 1 pound= 16 ounces• 1 stick of butter= ½ cup= 8 Tablespoons= ¼ poundPinch- few grains, 1/8 tsp

Measurement Techniques

• Flour: spoon in flour until heaping, then level with a straight edge (dry measuring cup)

• Sugar: spoon in sugar until heaping, then level with a straight edge (dry measuring cup)

• Brown Sugar: pack brown sugar into dry measuring cup and level

Measuring Techniques

• Shortening: Pack shortening into dry measuring cup and level with a straight edge

• Butter/Margarine: measure by weight or use package as a direction or use same method as shortening

• Liquids: Measure in a liquid measuring cup. Place the cup at eye level on a flat surface.

• Powdered Sugar: Sift then spoon into a dry measuring cup and level with a straight edge

Abbreviations

• tsp, t- teaspoon• Tbsp, T- Tablespoon• c.- cup• pt- pint• qt- quart• oz- ounce• lb- pound• gal- gallon

Examples

• What is the correct equivalent?– 16 Tbsp.– 4 Tbsp.– 3 tsp.– 8 fluid ounces– 8 ounces– 2 cup.– 2 pt.– 2 sticks of butter