RECIPES AND MEASUREMENTS

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Presentation transcript:

RECIPES AND MEASUREMENTS

Parts of a Recipe Title Ingredients listed in order with amounts needed Instructions, which include cooking terms Yield or Serving Size

Abbreviations t. and tsp. Teaspoon= Tablespoon= Cup = Pint = T. and Tbs. and Tbsp. c. pt.

Abbreviations qt. Quart = Ounce = Pound = Package = oz. lb. pkg.

Equivalents 16 Tablespoons 1 cup = 3/4 cup = 1/2 cup = 12 Tablespoons 3 teaspoons

Correct Liquid Measuring Use a liquid measuring cup. Measure on a flat surface at eye level. Measuring spoons can be used for liquid or dry ingredients.

Correct Solid/Dry Measuring Use a dry measuring cup Flour Spoon in the flour, overfilling the measuring cup Level off with a straight edge spatula

Correct Solid/Dry Measuring Sugar/Salt Scoop, overfilling the measuring cup Level off with a straight edge spatula Brown Sugar Pack down