Kitchen Math

Food Fact Whenever you double or halve a recipe, the temperature of the oven does NOT change. However, the amount of ingredients, cooking time and size of the pan will be affected.

Remember to put your measurement in a proper or mixed fraction, reduced, and with the correctly measured amount **We use 1 T., 1 tsp., ½ tsp, ¼ tsp 1 c., ½ c. 1/3 c. ¼ c.

When Doubling an Ingredient Multiply by 2 (or 2/1)

Double Example: 1 C: 1 x 2 = 2 C 2 C is an appropriate measurement 3 x 2 = 6 T 6 T = ¼ C (4 T) and 2 T 2 t: 2 x 2 = 4 t 4 t = 1 T (3 t) and 1 t ¼ C ¼ x 2 = 2/4 2/4 = ½ C ½ C is an appropriate measurement

When Halving an Ingredient Multiply by ½ (straight across)

Half Example: 1 C: 1/1 x 1/2 = ½ C ½ C is an appropriate measurement 3/1 x 1/2 = 3/2 T 3/2 T = 1 T + ½ T ½ T is not a measurement we have ½ T = 1 ½ t 1 T + 1 ½ t 2 t: 2/1 x 1/2 = 1 t 1 t is an appropriate measurement ¼ C ¼ x 1/2 = 1/8 1/8 C is not a measurement we have 1/8 C = 2 T

Cut in half: On your notes!

Cut in half: 2/3 c.

Double: ¾ tsp.

Double: 2 tsp.

Cut in half: 1 ½ c.

Cut in half: 3 c.

Cut in half: 1 T.

Cut in half: ¼ tsp.

Cut in half: ¾ c.

Double: ½ c.

Double: 1/8 tsp.

Double: 1 1/3 c.

Double: 1 ½ tsp.

Double and Half it! **This is on your notes!! 3 c. all purpose flour 4 tsp. baking powder (1 T + 1 tsp) 1 T. sugar 1 tsp. salt ¾ tsp. cream of tartar ¾ c. shortening 1 ¼ c. buttermilk ¼ c. whipping cream