1. Kitchen Math
and Measuring
4 quarts =1gallon
2 cups = 1 pint

2. What’s in a recipe? A formula!
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What’s in a recipe?
A formula!
Read the recipe before you cook. The parts of the recipe tell you:
Name
Ingredients
Equipment
Directions
Yield (number of servings)
Sometimes - Nutritional Analysis

3. Parts of a Recipe Quesadillas Name What the recipe is called.
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Parts of a Recipe
Name What the recipe is called.
A recipe usually includes:
Quesadillas
(Serves per person)
8 flour tortillas
1 cup grated cheese
1. Heat a frying pan over medium heat.
2. Place a tortilla in the pan.
3. Sprinkle 1/4 cup cheese on the tortilla.
4. Cover the cheese with another tortilla.
5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.
6. Place on a serving plate. Cut into pie shaped wedges.
7. Repeat process with remaining ingredients.
Yield Number of servings the recipe makes.
Ingredients Food products you need to make the recipe.
Equipment
Directions Steps you follow to make the recipe.

4. Name the Abbreviations
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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.

5. Name That Utensil:
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Serving spoons & cups vary in size. Only use these standard measuring utensils…
2. Dry Measuring Cups
1. Measuring Spoons
3. Liquid Measuring Cup

6. Measuring Dry Ingredients
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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 dry measuring cup.
To measure less than a 1/4 cup use a measuring spoon.

7. Measuring Dry Ingredients
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Measuring flour:
Do not pack scoop flour into the cup and level with a spatula
Measuring brown sugar: - Dry measuring cup
Pack the brown sugar tightly into the measuring cup & level it with a straight edge
Measuring granulated sugar: - Dry measuring cup
Fill the cup with sugar & level with a spatula
Measuring Spices
Measuring spoons………..fill spoon & level w/ spatula

8. Measuring Solid Ingredients
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Measuring Solid Ingredients
Sticks of butter and margarine have measurements marked on the wrapper.
(One stick = 1/2 cup or 8 tablespoons)
To measure shortening or peanut butter use 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.

9. Measuring Liquid Ingredients
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Measuring Liquid Ingredients
Liquid ingredients can include: milk, water, oil, juice, vanilla extract, etc.
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.

10. Fractions: Write the fraction, the abbreviation and the ingredient below:
½ c. flour
¼ t. or ¼ tsp. vanilla
3T. or 3 Tbsp. butter
2 lbs. ground beef
8 oz. yogurt
1/3 c. brown sugar
½ t. or ½ tsp. cinnamon
2T. or 2 Tbsp. oil

11. Basic Equivalents To help you remember: 1 Tablespoon = 3 t e a spoons
©2002 Learning Zone Express
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.

12. Basic Equivalents: To help you remember: A formula 2 c. = 1 pt.
©2002 Learning Zone Express
Basic Equivalents:
To help you remember:
A formula 2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gal.