Standardized recipes, Summaries of Cooking Basics

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• Read through the following 5 slides and

take brief notes on them.

The most commonly used system of measuring in the United States is

based on standard or ‘customary’ units of measurement, which would

include ‘volume’ measures such as ounces, teaspoons, tablespoons,

cups, pints, and gallons.

Measuring spoon sets, used for liquid and dry ingredients, usually include 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Measuring cup sets, used for dry ingredients and solid fats, usually include 1 cup, ½ cup, 1/3 cup, and ¼ cup. Some sets may include a 2/3 and a ¾ cup measure. 1 cup, 2 cup, and 1 quart liquid cup measures are transparent and have space above the top measurement line. You can carry a full cup without spilling.

Metric units of measurement are based on multiples of ten, and

include milligrams, grams, kilograms, milliliters, and liters. As long

as you have the correct measuring equipment, it’s not necessary

to convert measurements from one system to another.

1 cup All Purpose Flour: 4 3/8 oz or 125 g Any measurement by weight, whether using customary or metric units, is more accurate than using measuring cups or spoons.

Pack fats into a dry measuring cup, level the top, and remove with a rubber spatula, OR use a water-displacement method to measure. Example: measure ½ cup of water into a liquid measuring cup; add fat until the water level reaches the 1 cup mark; you have just measured ½ cup of fat. When using a scale to measure, place the bowl on the scale first, reset the scale to zero, and then measure in the ingredients. To measure liquids, set the cup measure in a level surface. Pour in the liquid to the right line and read it at eye-level. Food ingredients do not cause eye damage if splashed into the eyes.

• Complete the handout Recipe Basics –

Abbreviations and Equivalents with the

next to slides.

Other Important

Equivalents To Remember

1 stick of butter/margarine = 1/2 cup

5 Tbsp. + 1 tsp. = 1/3 cup

8 oz. = 1 c.

16 oz. = 1 lb.

The use of abbreviations saves time and space when writing menus and cookbooks. Tablespoon = T. or tbsp. Teaspoon = tsp., t., ts. Cup = cu., c. Pint = pt. Ounce = oz. Package = pkg. Speck = spk. Hour = hr. Calories = cal. Minute = min. Square = Sq. Few Grains = FG Quart = qt. Gallon = gal. Pound = lb. or #

©2002 Learning Zone Express 13

 1 pint = 2 cups

 1 quart = 2 pints = 4 cups

 1 gallon = 4 quarts = 8 pints = 16 cups

Basic Equivalents

1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup 16 ounces = 1 pound

Mrs. T. and Her Babies

Helpful Hints:

• T. = Tablespoon
• t. = teaspoon
• Mrs. T. has 3 baby t.’s
• There are 3 little t.’s with 1 big T. Equivalents To Remember:
• 1 Tablespoon = 3 teaspoons
• 1/2 Tablespoon = 1 ½ teaspoons

©2002 Learning Zone Express 16

Basic Equivalents

• To help you remember: 1 Tablespoon = 3 t e a spoons There are 3 letters in the word tea and 3 teaspoons in a tablespoon. 1/4 c. = 4 Tbsp.

GAL the Butterfly

Helpful Hints:

• GAL stands for Gallon
• GAL’s wings are so QT! (Quart)
• 4 Wings = 4 Quarts
• Small Circles Represent 1 C. Equivalents To Remember:
• 4 Cups = 1 Quart
• 4 Quarts = 1 Gallon
• 16 Cups = 1 Gallon

©2002 Learning Zone Express 19

Basic Equivalents

 To help you

remember:

A formula

2 c. = 1 pt.

2 pt. = 1 qt.

4 qt. = 1 gal.