1. = =
Sara Jane Strecker, FACS Educator
©2002 Learning Zone Express

2. KITCHEN MATH Intro to Culinary Standard:
CA-ICA 5 Students will discuss and practice culinary math skills through recipe conversion and measurements
CA-ICA-3 Students will name and describe various fixed equipment and small wares associated with the professional equipment
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3. Name That Utensil
Serving spoons & cups vary in size. Only use these standard measuring utensils…
Can you name them?
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4. Professional kitchen
Measure by weight due to large quantities of dry ingredients
Measure by ounces - liquid
More accurate in professional kitchen
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5. 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
©2002 Learning Zone Express

6. 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.
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7. Measuring Dry Ingredients
A standard set of dry/solid measuring cups is made of four cup sizes.
What amount does each cup measure?
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8. 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.
©2002 Learning Zone Express

9. 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.
©2002 Learning Zone Express

10. Pass the Cup Dry/solid measure check-up: 1/2 cup or 3/4 cup
Which of these amounts is greater? Write the amount.
1/2 cup or 3/4 cup
1/4 cup or 1/3 cup
1/4 cup or 2 Tbsp.
1/2 cup or 1/4 cup
1/4 cup or 3 tsp.
1 1/3 cup or 1 1/4 cup
©2002 Learning Zone Express

11. 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.
©2002 Learning Zone Express

12. Measuring Techniques Checklist
Can you do these things?
Demonstrate proper measuring techniques by completing the checklist. Name:___________________ Checked by:______________
3/4 cup sugar
1 cup flour
1 Tbsp. water
1 tsp. salt
1 Tbsp. flour
1 1/3 cups water
1/4 cup brown sugar
Ingredients & tools properly cleaned and stored.
©2002 Learning Zone Express

13. 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 tsp 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.
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14. 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
©2002 Learning Zone Express

15. Basic Equivalents To help you remember: 1 Tablespoon = 3 t e a spoons
There are 3 letters in the word tea and 3 teaspoons in a tablespoon.
1/4 c. = 4 Tbsp.
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16. 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
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17. Basic Equivalents To help you remember: A formula 2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gal.
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18. Equivalents at the Store
At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup.
Here is a helpful guide:
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 2 pints
4 cups = 1 quart
4 quarts = 1 gallon
©2002 Learning Zone Express

19. Equivalents at the Store
Answer the following questions with one of these amounts:
1/2 pint 1 pint 1 quart
What size container will you buy if. . .
1. A recipe for salad calls for 2 cups of cottage cheese.?
2. A recipe for a fruit dessert calls for 1 cup of whipping cream?
3. You need 4 cups of milk for a pudding?
4. You need 2 cups of sour cream to make a dip?
5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit?
©2002 Learning Zone Express

20. Equivalents at the Store
Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ounces are in these amounts:
1 cup = ___ oz.
1/2 pint = ___ oz.
1 pint = ___ oz.
1 quart = ___ oz.
1 gallon = ___ oz.
©2002 Learning Zone Express

21. Basic Equivalents Pop Quiz
1. 1 pint = ____ cups
2. 1 gallon = ____ quarts
3. 1 quart = ____ cups
4. 1 cup = ____ tablespoons
5. 1 tablespoon = ____ teaspoons
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22. Putting Cups Together Useful amounts to know:
2/3 cup = 1/3 cup + 1/3 cup
3/4 cup = 1/2 cup + 1/4 cup
1/8 cup = half of 1/4 cup
1 cup = 1/2 cup + 1/2 cup
1 cup = 1/3 cup + 1/3 cup + 1/3 cup
1 cup = 1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup
How would you measure these amounts?
1 1/4 cups
2/3 cup
3/4 cup
©2002 Learning Zone Express

23. Conversion factor CF means conversion factor
Use when you want to change a recipe yield
Formula: Divide what you want by what you have
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24. Chocolate Chip Cookies
How Do You Measure Up?
This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double this recipe. Use correct abbreviations.
Yields 3 dozen.
2 1/4 cup flour 3/4 cup brown sugar
1 teaspoon baking soda 1 teaspoon vanilla extract
1/4 teaspoon salt 2 eggs
1 cup margarine 2 cup chocolate chips
3/4 cup sugar
Chocolate Chip Cookies
©2002 Learning Zone Express

25. How Do You Measure Up? Chocolate Cake
Your Grandma’s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations.
2 cups sugar 2 teaspoons baking soda
1/2 cup butter 2 chocolate squares
2 eggs 1/2 teaspoon salt
1 cup buttermilk 2/3 cup warm water
2 1/2 cups cake flour 1 teaspoon vanilla extract
Chocolate Cake
©2002 Learning Zone Express

26. BONUS How Do You Measure Up? What is half of 2/3 cup?
If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg?
Answer: 1 large egg = 1/4 cup. Crack egg into bowl and mix with fork. Pour out approximately 1/2 or 2 tablespoons of egg.
©2002 Learning Zone Express

27. You’re the Expert
Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions:
The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone?
The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone?
Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk?
©2002 Learning Zone Express

28. Kitchen Math Quiz
Write down the answers to the following questions.
tablespoon is equivalent to __ teaspoons and 1 fluid ounce is equivalent to __ tablespoons.
a. 3, 4
b. 4, 1
c. 3, 2
d. 2, 3
How would you measure the following amounts?
a. 2/3 cup
b. 1/8 cup
c. 1 2/3 cup
d. 2 3/4 cups
©2002 Learning Zone Express

29. Kitchen Math Quiz 5. True of False?
a. Liquids should always be measured at eye level.
b. When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge.
c. One stick of butter is equal to 1 cup.
Look at each of the following measurements and determine which amount is larger:
a. 1/3 cup or 1/4 cup
b. 1 pound or 18 ounces
c. 1 tablespoon or 4 teaspoons
d. 1 pint or 3 cups
©2002 Learning Zone Express

30. Kitchen Math Quiz
The number of servings a recipe makes is called its ________.
a. serving size
b. yield
c. equivalent
d. supply
Match the term on the left with the appropriate abbreviation on the right.
1. pounds a. c.
2. cups b. Tbsp.
3. tablespoons c. lb.
4. teaspoons d. tsp.
5. ounces e. oz.
©2002 Learning Zone Express

31. Applying What You Know
Choose one of the following assignments to complete outside of class.
Create a worksheet of math word problems based on kitchen measurements. Be sure to create an answer sheet. Trade worksheets with a classmate and grade each other’s work.
Create new recipe cards that double and cut in half a favorite recipe. For extra credit make the recipe and evaluate the results.
Create an easy-to-read poster of common abbreviations and basic equivalents. Be sure to include visuals and display accurate information.
©2002 Learning Zone Express

32. Exploring the Web http://www.applejournal.com/ref01.htm
Here are some suggested sites you and your class may want to investigate for more information on measuring:
Basic kitchen measurements and abbreviations.
Measurements and substitutions.
Teachers: Please note that web sites are constantly changing and being updated. You may need to revise this list.
©2002 Learning Zone Express