1. Measuring Techniques and Equipment Independent Living I

2. Liquid Measuring They may be glass or plastic, but they are always: a.Clear or see-through b.Have a spout c.Measurements shown on side of cup

3. The common sizes are: 1 cup 1 pint (2 c.) 1 quart (4 c.) ½ gallon (2 qts. or 8 c.)

4. To measure liquids, be sure to: Find the correct size for the amount being measured! i. To measure 1 ½ cups, use a: ii. To measure 2 ¾ cups, use a: iii. To measure ¼ cup, use a: b. Put the cup on a flat, level surface. c. Measure the liquid, looking at the cup at eye level.

5. Common abbreviations: Cup = c. Pint = pt. Quart = qt. Gallon = gal.

6. Dry measuring methods: Common sizes of dry measuring cups are: ¼ cup 1/3 cup ½ cup 1 cup

7. To measure dry ingredients: A.Fill until slightly overflowing or heaped up. B.Level off the cup with a straight- sided item, such as a metal spatula.

8. Exceptions to the rule: a.For flour, sift or spoon into a cup LIGHTLY and level off. b.For brown sugar, PACK it down tightly and level off.

9. To measure other sizes: Figure out the equivalent. ¾ cup is the same as ¼ c. plus ¼ c. plus ¼ c. OR ¾ cup is the same as 2/4 cup plus 1/4 cup. That is the same as ½ cup plus ¼ cup. 2/3 cup is 1/3 cup plus 1/3 cup.

10. Measuring spoons All small amounts of both dry and liquid ingredients are done with measuring spoons. The four most common sizes are: ¼ teaspoon ½ teaspoon 1 teaspoon 1 Tablespoon

11. Remember to: --fill it up until it is slightly overflowing or heaped up and then level off with something straight, such as a metal spatula. --not ever measure an ingredient over the bowl that the other ingredients are in. Instead, measure it next to your bowl. Otherwise, the extra ingredients may spill into the bowl!

12. Common abbreviations: Teaspoon = t. OR tsp. Tablespoon = T. OR Tbsp.

13. Measuring butter or margarine: Look at the side of the stick. The tablespoons are marked. 8 Tbsp. = ½ cup = 1 stick of margarine

14. For shortening (Crisco): use the dry measuring cups and a rubber scraper to pack it in tightly, level it off, and then scrape it out.

15. Equivalencies From smallest to largest, here they are: 3 teaspoons = 1 Tablespoon 16 Tablespoons = 1 cup = 8 fluid ounces 2 cups = 1 pint 4 cups = 2 pints = 1 quart 16 cups = 8pints =4 quarts = 1 gallon 16 ounces = 1 pound 1 pint (2 cups) = 1 pound, for many things. (not flour) 1 quart = (almost!) 1 liter

17. To change recipe sizes: 1.Make the number to be changed into a fraction. 2.Multiply each number by the amount you want to change it. 3.Change the final answer into an amount you can easily measure. 4. Be sure to label the final answer. Is it teaspoons? Pounds? Elephants?

18. Triple these: a.1 cup x 3 = 3 cups b. 2 x 3 = 2 cups 3 1 c. 1 tsp. x 3 = 3 tsp. = 1 Tbsp. d. 1 Tbsp. X 3 = 3 Tbsp. e. 1 x 3 = 3 = 1 ½ tsp. 2 1 2 f.3 x 3 = 9 = 2 ¼ cups 4 1 4

19. Make these ½ as large: a. 4 x 1 = 2 pounds (lb.) 1 2 b.2 ½ cups = 5/2 cups, so…. 5 x 1 = 5 = 1 ¼ cups 2 2 4 c. 4 ¼ cups = 17/4 cups, so….. 17 x 1 = 17 = 2 1/8 = 2c.plus 2 T. 4 2 8

20. Make these ½ as large: d. 1 quart x ½ = ½ qt. = 1 pint e. 1 1/3 cups is the same as 4/3 cups. So…. 4 x 1 = 4 = 2 cup 3 2 6 3 f. 1/3 Tbsp. is the same as 1 tsp. Since there are 3 tsp. in one tablespoon.