What do we measure in the kitchen?.

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Presentation transcript:

What do we measure in the kitchen?

Time Temperature Ingredients

In U.S. we use the English system Volume: teaspoon, tablespoon, cups, fluid ounces, pint, quart, gallon Weight: ounce, pound Temperature: degrees in Farenheit Length: Inches

Recipe Abbrev. Tablespoon: T or tbsp. Teaspoon: t. or tsp. Cup: c. Ounce: oz. Pint: pt. Quart: qt. Pounds: lbs. or #s

How to measure: Dry Ingredients: Dry Measuring Cups 4 standard sizes: ¼ cup, 1/3 cup, ½ cup, and 1 cup Gently spoon ingredients into cup: level off with metal spatula or straight edge knife

Liquid Ingredients: Liquid Measuring Cup Standard Size: 1 cup or 2 cups Place cup on level surface, read markings on cup at eye level

Ingredients less than ¼ cup Use measuring spoons for liquids and dry ingredients less than ¼ cup 4 standard sizes: ¼ tsp, ½ tsp, 1 tsp, 1 Tbsp

Brown Sugar Use measuring cup With fingers pack firmly until even with rim. When inverted, brown sugar will hold its shape.

Fats: Butter/shortening Scoop into dry measuring cup with rubber spatula; pack down into cup filling all spaces; use rubber spatula to scrap out If measuring stick butter use side of stick as a guide