1. Kitchen Math

2. Food Fact
Whenever you double or halve a recipe, the temperature of the oven does NOT change. However, the amount of ingredients, cooking time and size of the pan will be affected.

3. Remember to put your measurement in a proper or mixed fraction, reduced, and with the correctly measured amount
**We use 1 T., 1 tsp., ½ tsp, ¼ tsp
1 c., ½ c. 1/3 c. ¼ c.

4. When Doubling an Ingredient
Multiply by 2 (or 2/1)

5. Double Example: 1 C: 1 x 2 = 2 C 2 C is an appropriate measurement
3 x 2 = 6 T
6 T = ¼ C (4 T) and 2 T
2 t:
2 x 2 = 4 t
4 t = 1 T (3 t) and 1 t
¼ C
¼ x 2 = 2/4
2/4 = ½ C
½ C is an appropriate measurement

6. When Halving an Ingredient
Multiply by ½ (straight across)

7. Half Example: 1 C: 1/1 x 1/2 = ½ C ½ C is an appropriate measurement
3/1 x 1/2 = 3/2 T
3/2 T = 1 T + ½ T
½ T is not a measurement we have
½ T = 1 ½ t
1 T + 1 ½ t
2 t:
2/1 x 1/2 = 1 t
1 t is an appropriate measurement
¼ C
¼ x 1/2 = 1/8
1/8 C is not a measurement we have
1/8 C = 2 T

8. Cut in half: On your notes!

9. Cut in half:
2/3 c.

10. Double:
¾ tsp.

11. Double:
2 tsp.

12. Cut in half:
1 ½ c.

13. Cut in half:
3 c.

14. Cut in half:
1 T.

15. Cut in half:
¼ tsp.

16. Cut in half:
¾ c.

17. Double:
½ c.

18. Double:
1/8 tsp.

19. Double:
1 1/3 c.

20. Double:
1 ½ tsp.

21. Double and Half it! **This is on your notes!! 3 c. all purpose flour
4 tsp. baking powder (1 T + 1 tsp)
1 T. sugar
1 tsp. salt
¾ tsp. cream of tartar
¾ c. shortening
1 ¼ c. buttermilk
¼ c. whipping cream