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2 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!

3 Objectives Successful cooks know: How to read a recipe Write proper abbreviations Describe Measuring Techniques Identify Equivalents Change a Recipe – by doubling it or cutting it in half

4 I. 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

5 Quesadillas (Serves per person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. Parts of a Recipe A recipe usually includes: Name What the recipe is called. Ingredients Food products you need to make the recipe. Yield Number of servings the recipe makes. Directions Steps you follow to make the recipe. Equipment

6 II. What’s an Abbreviation? Understanding the language of recipes takes the guesswork out of cooking. Abbreviation -a shortened form of a word or phrase Abbreviations in measuring units: Save space on the cookbook page. Make recipes easier to read.

7 Name the Abbreviations The U.S. uses the English system: Teaspoon= Tablespoon= Cup= Pint= Quartqt. Gallon= Ounce/fluid ounce= Pound=

8 Name the Abbreviations Most other countries use the Metric system: Milliliterml LiterL Gramsg Kilogramkg

9 Name the Abbreviations More abbreviations: Few grains, dash, pinch=f.g. Dozen= Pound= Inch= Second=sec. Minute=min. Hour= Degree=  Fahrenheit/Celsius=F. / C

10 III. Name That Utensil/Tool Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them?

11 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

12 Measuring Liquid Ingredients Liquid ingredients can include: - To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. - For smaller amounts use measuring spoons. Fill the spoon until a slight dome is visible.

13 Measuring Dry Ingredients A standard set of dry/solid measuring cups is made of four cup sizes. What amount does each cup measure?

14 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.

15 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 straight edge. 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. Measuring granulated sugar: Fill the cup with sugar. Level with a straight edge so that sugar is even with top of measuring cup or spoon.

16 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 or2 Tbsp. 1/2 cupor 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cupor1 1/4 cup

You can also use a method called the water displacement method 17 Measuring Solid Ingredients Sticks of butter and margarine have measurements marked on the wrapper. One stick = 1/2 cup or 8 tablespoons or ¼ lb. 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.

Hands on activity 18 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?

19 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 cup1 Tbsp. + 1 Tbsp.

20 IV. Basic Equivalents Equivalents are amounts that are equal to each other. Dry/Liquid equivalents: Pinch or Dash=less than 1/8 teaspoon 1 Tablespoon= 1/4 cup=4 Tablespoons 1/3 cup=5 Tablespoons & 1 teaspoon 1/2 cup= 3/4 cup=12 Tablespoons 1 cup =

21 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.

Basic Equivalents 22 1 = ___ T = ___ T + ___ t =___ T

23 Basic Equivalents To help you remember: A formula 2 c. = 1 pt. 2 pt. = 1 qt. 4 qt. = 1 gal.

24 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

The following pages are for review Review on your own for test questions 25

26 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= 4 cups =2 pints 4 cups= 4 quarts=1 gallon

27 Equivalents at the Store Answer the following questions with one of these amounts: 1/2 pint1 pint1 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...

28 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.

29 Basic Equivalents Pop Quiz pint=____ cups gallon = ____ quarts quart =____ cups cup =____ tablespoons tablespoon =____ teaspoons

V. How to Change a Recipe You can double a recipe-that is when you want to make twice as much. Example yield is 2 dozen but you want to make 4 dozen –You take each ingredient and multiple it by 2 (x 2) You can cut a recipe in half-that is when you want to reduce the amount being made Example the yield is 6 dozen but you only need to make 3 dozen –You take each ingredient and divide by 2 (/2) 30

31 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

32 How Do You Measure Down? 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 sugar2 teaspoons baking soda 1/2 cup butter2 chocolate squares 2 eggs1/2 teaspoon salt 1 cup buttermilk2/3 cup warm water 2 1/2 cups cake flour1 teaspoon vanilla extract Chocolate Cake

33 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?

34 Kitchen Math Quiz 1. 1 tablespoon is equivalent to __ teaspoons and 1 fluid ounce is equivalent to __ tablespoons. a.a. 3, 4 b.b. 4, 1 c.c. 3, 2 d.d. 2, 3 2. How would you measure the following amounts? a.a. 2/3 cup b.b. 1/8 cup c.c. 1 2/3 cup d.d. 2 3/4 cups Write down the answers to the following questions.

35 Kitchen Math Quiz 3. The number of servings a recipe makes is called its ________. a.a. serving size b.b. yield c.c. equivalent d.d. supply 4. Match the term on the left with the appropriate abbreviation on the right poundsa.c cupsb.Tbsp tablespoonsc.lb teaspoonsd.tsp ouncese.oz.

36 Kitchen Math Quiz 5. True of False? a.a. Liquids should always be measured at eye level. b.b. When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge. c.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.a. 1/3 cup or 1/4 cup b.b. 1 pound or 18 ounces c.c. 1 tablespoon or 4 teaspoons d.d. 1 pint or 3 cups

37 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 at least 10 classmates and grade each other’s work. Create new recipe card that doubles and cuts in half a favorite recipe. Share it with the class explaining what you did. It should be large enough for all to see. 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. Share with class. Choose one of the following assignments.