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What’s an Abbreviation? Understanding the language of recipes takes the guesswork out of cooking. Abbreviation - The shortened form of a word. Abbreviations in measuring units: Make recipes easier to read. DISD FCNS CULINARY TRAINING

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. DISD FCNS CULINARY TRAINING

Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them? DISD FCNS CULINARY TRAINING

The Right Measuring Utensil What are two ingredients that you’d measure with when using: measuring spoons? dry/solid measuring cups? a liquid measuring cup? Which measuring utensil would you use to measure each of these ingredients? 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons cooking oil DISD FCNS CULINARY TRAINING

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. DISD FCNS CULINARY TRAINING

Measuring Dry Ingredients A standard set of dry/solid measuring cups is made of four cup sizes. What amount does each cup measure? DISD FCNS CULINARY TRAINING

Measuring Dry Ingredients Dry ingredients can include: Flour, sugar, brown sugar, salt, and baking powder. To measure 1/4 cup or more of a dry ingredient use a measuring cup. Measuring cups generally come in 1/4, 1/3, 1/2, and 1 cup sizes. To measure less than a 1/4 cup use a measuring spoon. Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes. To measure 1/8 tsp. measure 1/4 tsp. & then remove half. DISD FCNS CULINARY TRAINING

Measuring Dry Ingredients Measuring flour: Do not pack the flour into the measuring cup or spoon because you will end up with more flour. 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. DISD FCNS CULINARY TRAINING

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. DISD FCNS CULINARY TRAINING

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. DISD FCNS CULINARY TRAINING

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 DISD FCNS CULINARY TRAINING

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 DISD FCNS CULINARY TRAINING

Basic Equivalents To help you remember: A formula 2 c. = 1 pt. 2 pt. = 1 qt. 4 qt. = 1 gal. DISD FCNS CULINARY TRAINING

Game time. Each group will receive a recipe Game time! Each group will receive a recipe . As a group you must find out following about that recipe: Name Recipe number Food Contribution Ingredients Equipment Directions Yield (number of servings) Serving size Nutritional Analysis Serving instructions Gather all needed measuring utensils for your recipe. Give a step-by-step presentation on how to make your recipe with maximum efficiency. ©2002 Learning Zone Express