1. RECIPES AND MEASUREMENTS

2. Parts of a Recipe
Title
Ingredients listed in order with amounts needed
Instructions, which include cooking terms
Yield or Serving Size

3. Abbreviations t. and tsp. Teaspoon= Tablespoon= Cup =
Pint =
T. and Tbs. and Tbsp. c.
pt.

4. Abbreviations
qt.
Quart =
Ounce =
Pound =
Package =
oz.
lb.
pkg.

5. Equivalents 16 Tablespoons 1 cup = 3/4 cup = 1/2 cup = 12 Tablespoons
3 teaspoons

6. Correct Liquid Measuring
Use a liquid measuring cup.
Measure on a flat surface at eye level.
Measuring spoons can be used for liquid or dry ingredients.

7. Correct Solid/Dry Measuring
Use a dry measuring cup
Flour
Spoon in the flour, overfilling the measuring cup
Level off with a straight edge spatula

8. Correct Solid/Dry Measuring
Sugar/Salt
Scoop, overfilling the measuring cup
Level off with a straight edge spatula
Brown Sugar
Pack down