1. Measuring & Changing Yields Foods I

2. Grandma’s Oatmeal Cookies 4 handfuls brown sugar 1 coffee cup lard about ½ coffee cup buttermilk 1 dash vanilla 8 handfuls oatmeal 2 dashes baking soda Pinch of salt

3. Measuring Measuring ingredients correctly will help your recipes turn out right. Measure over an empty plate so spills are easy to clean up.

4. Customary Measurements & Abbreviations Volume –Teaspoon: tsp. or t. –Tablespoon: T or Tbsp. –Fluid ounce: fl. oz. –Cup: c –Pint: pt –Quart: qt –Gallon: g Weight –Ounce: oz –Pound: lb. Temperature –Degrees Fahrenheit: °F

5. Base Equivalents 1 Tablespoon = 3 teaspoons 1 cup = 16 Tablespoons 2 Tablespoons = 1 fluid ounce 1 cup = 8 fluid ounces 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon

6. Base Equivalents ¼ cup = 4 Tablespoons 1/3 cup = 5 Tablespoons plus 1 teaspoon ½ cup = 8 Tablespoons 2/3 cup = 10 Tablespoons plus 2 teaspoons ¾ cup = 12 Tablespoons

7. Measuring Dry Ingredients: flour, sugar, corn meal or solid shortening –Stir or fluff flour or powdered sugar before measuring. –Spoon a dry ingredient into a measuring cup that holds the amount you need when filled to the rim. –Level off the dry ingredient with the flat side of a knife or spatula. –Pack brown sugar. –Demo: brown sugar, flour, shortening, white sugar

8. Measuring Liquid Ingredients: Water, milk, vegetable oil or syrup –Pour liquid into a marked, see-through container or measuring cup. –Check at eye level to make sure the correct amount is measured. –Demo: water and syrup

9. Measuring small amounts of ingredients: Salt, baking soda, spices or flavorings –Amounts less than ¼ cup are usually measured in measuring spoons. –Demo: baking soda

10. Changing Yields Yield: 4Need: 8 1. determine the new yield:8 2. divide the new yield by the old yield to get the multiplying factor:2 3. multiply each ingredient measurement by the factor above:1c x 2 = 2 c 4. Convert answers to logical measurable amounts for the kitchen:1/8 c = 2T

11. Changing Yields NOTE: any measurement under ¼ cup should use measuring spoons Yield: 8 cookies 1 cup butter ½ cup sugar 1 ½ cup flour Yield: 12 cookies ½ cup butter ¼ cup sugar 1/3 cup flour Yield: 24 cookies ½ cup butter ¼ cup sugar 1/3 cup flour New Yield: 4 cookies ½ cup butter ¼ cup sugar ¾ cup flour New Yield: 24 cookies 1 cup butter ½ cup sugar 2/3 cup flour New Yield: 12 cookies ¼ cup butter 2T sugar 2 ½ T+1/2t or 2T+2t

12. Practice Jam Thumbprints Yield: 42 2/3 cup butter or margarine ½ cup sugar 2 egg yolks 1 teaspoon vanilla 1 ½ cup all-purpose flour 2 beaten egg whites 1 cup chopped walnuts 1/3 cup strawberry jam Jam Thumbprints Yield: 21 1/3 cup butter or margarine ¼ cup sugar 1 egg yolk ½ teaspoon vanilla ¾ cup all-purpose flour 1 beaten egg white ½ cup chopped walnuts 2 ½ T +1/2 t or 2T +2t strawberry jam

13. Double Chocolate Chunk Biscotti Yield: 36 1/3 cup butter 2/3 cup sugar ¼ cup unsweetened cocoa powder 2 teaspoons baking powder 2 eggs 1 ¾ cup all-purpose flour 4 oz white chocolate baking squares 3 oz semisweet chocolate, chopped Yield: 108 1 cup butter 2 cups sugar 3/4 cup unsweetened cocoa powder 2T teaspoons baking powder 6 eggs 5 1/4 cup all-purpose flour 12 oz white chocolate baking squares 9 oz semisweet chocolate, chopped