1. Measuring Basic EQUIVALENTS
What you need to know

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. 1 Tablespoon 3 teaspoon 1 Tablespoon = 3 t e a spoons
There are 3 letters in the word tea and 3 teaspoons in a tablespoon.

4. ¼ cup
4 Tablespoons

5. What is half of a 2/3 cup of molasses?

6. What is half of ¾ a cup of milk?
2 Tablespoons
¼ cup = 2 oz
1 fluid ounce = 2 Tablespoons

9. Name the Abbreviations
The U.S. uses the English system:
Teaspoon
Tablespoon
Cup
Pint
Quart
Gallon
Ounce/fluid ounce
Pound
tsp. or t.
Tbsp. or T. c.
pt.
qt.
gal.
oz./fl. oz.
lb.

10. More abbreviations: Few grains, dash, pinch Dozen f.g. Inch Second
Minute
Hour
Degree
Fahrenheit/Celsius
f.g.
doz.
in.
sec.
min.
hr.
F./C.

11. Abbreviations Pop Quiz
What do these stand for?
lb. ____________
L ____________
tsp. or t. ____________
 F. ____________
qt. ____________
fl. oz. ____________
Pound
Liter
teaspoon
Fahrenheit
quart
Fluid ounce

12. Measuring
Facts and Methods

13. 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.

14. 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.

15. 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.

16. 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.

17. To measure less than a ¼ cup use a measuring spoon
To measure 1/8th tsp.
many sets come with a 1/8th spoon

18. 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

19. Pass the Cup Dry/solid measure check-up:
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
_____________
_____________
_____________
_____________
_____________
_____________

20. Measuring Solid Ingredients
Sticks of butter and margarine have measurements marked on the wrapper.
One stick = 1/2 cup or 8 tablespoons

21. 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.

22. 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
-- 2 Cups = 1 Pound

23. 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

24. How Do You Measure Up? BONUS 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.

25. Now you should be SUPER ready to continue in the kitchen