Kitchen Measurement A key to successful cooking. Abbreviations Tablespoons –T –tb –Tbsp / tbsp Teaspoons –t –ts –tsp.

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Presentation transcript:

Kitchen Measurement A key to successful cooking

Abbreviations Tablespoons –T –tb –Tbsp / tbsp Teaspoons –t –ts –tsp

Abbreviations Cup –C –c Square –Sq Ounce –oz. Fluid Ounce –fl. oz. Pound –Lb –#

Abbreviations Gallon –gal. Quart –qt. Pint –pt.

Abbreviations Large –lg. Medium –med. Weight –wt. Package –pkg. Hour –hr.

Equivalencies 3 t = 1 T 2 T = 1 oz. 4 T = ¼ cup 5 1/3 T = 1/3 cup –5 T + 1 t = 1/3 c 10 2/3 T = 2/3 cup –10 T + 2 t = 2/3 c How many T = 1 cup?

Equivalencies 1 gal. = 4 qt. 1 qt. = 2 pt. 1 pt. = 2 c. 1 c. = 8 oz.

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

Equivalencies - pounds 1 lb = 16 oz. 1 lb butter=2 cups = 4 sticks How much is in one stick?

Measuring ingredients There are two kinds of measuring: Dry measuring Liquid measuring They each have their own types of equipment and techniques to use. Note: moist ingredients use same equipment, different techniques.

Dry Measuring Always use a dry measuring cup Flour –sift, pour or spoon into dry measuring cup, then level Sugar –Pour/spoon into dry measuring cup, then level Rice /Misc. –Scoop out or pour into dry measuring cup Small amounts –Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl

Liquid Measuring Always use liquid measuring cups. Milk/Water/Liquid –Place measuring cup on counter, pour liquid in, check at eye level. Vanilla/Small amounts –Pour into a measuring spoon –Hold over small bowl to catch excess. (Not over mixing bowl)

Moist Ingredients Brown Sugar –Pack firmly into a dry measuring cup, press until level. Shortening/Peanut Butter –Pack firmly into a dry measuring cup, level. –Remove with a rubber scraper/spatula Cut/Shredded foods –Press or place into a dry measuring cup

Using your Hands Make sure your hands are clean!!! For some ingredients it is best to use your hands: Eggs –Do not break on the side of the mixing bowl, shells may fall in. Packages: –Open and pour into mixture Chunks/Squares: –Unwrap and measure out with hands