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Introduction Successful cooks know: How to read a recipe Abbreviations Measuring Techniques Equivalents How to Change a Recipe ©2002 Learning Zone Express

What’s an Abbreviation? Understanding the language of recipes takes the guesswork out of cooking. Abbreviation - The shortened form of a word. ©2002 Learning Zone Express

Name the Abbreviations The U.S. uses the English system: Teaspoon tsp. or t. Tablespoon Tbsp. or T. Cup c. Pint pt. Quart qt. Gallon gal. Ounce/fluid ounce oz./ fl. oz. Pound lb. ©2002 Learning Zone Express

Name the Abbreviations Most other countries use the Metric system: Milliliter ml Liter L Grams g Kilogram kg ©2002 Learning Zone Express

Name the Abbreviations More abbreviations: Few grains, dash, pinch f.g. Dozen doz. Pound lb. Inch in. Second sec. Minute min. Hour hr. Degree  Fahrenheit/Celsius F. / C ©2002 Learning Zone Express

Abbreviations Pop Quiz What do these stand for? lb. L tsp. or t.  F. qt. fl. oz. ©2002 Learning Zone Express

Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them? ©2002 Learning Zone Express

Measuring Liquid Ingredients Liquid ingredients can include: Milk, water, oil, juice, vanilla extract, etc. To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. Place the cup on level surface and read measurements at eye level. For smaller amounts use measuring spoons. Fill the spoon until a slight dome is visible. ©2002 Learning Zone Express

Measuring Dry Ingredients A standard set of dry/solid measuring cups is made of four cup sizes. Dry ingredients can include: Flour, sugar, brown sugar, salt, and baking powder.

Measuring Dry Ingredients Measuring flour: Do not pack the flour into the measuring cup or spoon because you will end up with more flour than needed. Instead, scoop flour into the cup and level with a spatula or knife. 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 or knife. Measuring granulated sugar: Fill the cup with sugar. Level with the back of a spatula or knife so that sugar is even with top of measuring cup or spoon. ©2002 Learning Zone Express

Measuring Solid Ingredients Sticks of butter and margarine have measurements marked on the wrapper. One stick = 1/2 cup or 8 tablespoons 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. ©2002 Learning Zone Express

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 cup 1 Tbsp. + 1 Tbsp. ©2002 Learning Zone Express

Basic Equivalents Dry/Liquid equivalents: Equivalents are amounts that are equal to each other. They are useful when you must alter or change a recipe to serve more or less people than the recipe yields. Dry/Liquid equivalents: Pinch or Dash = less than 1/8 teaspoon 1 Tablespoon = 3 teaspoons 1/4 cup = 4 Tablespoons 1/3 cup = 5 Tablespoons & 1 teaspoon 1/2 cup = 8 Tablespoons 3/4 cup = 12 Tablespoons 1 cup = 16 Tablespoons ©2002 Learning Zone Express

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. ©2002 Learning Zone Express

Basic Equivalents 1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup 16 ounces = 1 pound 1 pint = 2 cups 1 quart = 2 pints = 4 cups 1 gallon = 4 quarts = 8 pints = 16 cups ©2002 Learning Zone Express

Basic Equivalents To help you remember: A formula 2 c. = 1 pt. 2 pt. = 1 qt. 4 qt. = 1 gal. ©2002 Learning Zone Express

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 = 1 pint 4 cups = 2 pints 4 cups = 1 quart 4 quarts = 1 gallon ©2002 Learning Zone Express

Doubling or Cutting a Recipe in Half When doubling a recipe, multiply the measurement of all the major ingredients by 2. Ex. 2 cups of flour x 2= 4 cups of flour Secondary ingredients like seasoning or marsala wine by ONLY 1.5. 2 teaspoons of chili flakes x 1.5=3 When cutting a recipe in HALF, divide by 2. 2 cups of flour divided by 2=1 cup of flour ©2002 Learning Zone Express

How Do You Measure Up? Chocolate Cake 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 sugar 2 teaspoons baking soda 1/2 cup butter 2 chocolate squares 2 eggs 1/2 teaspoon salt 1 cup buttermilk 2/3 cup warm water 2 1/2 cups cake flour 1 teaspoon vanilla extract Chocolate Cake ©2002 Learning Zone Express