1. Food Basics
Unit 2: Lab Preparation

2. Measurement Equivalents
3 teaspoons= 1 Tablespoon
16 Tablespoons= 1 cup= 8 ounces
2 cups= 1 pint= 16 ounces
2 pints= 1 quart= 32 ounces
4 quarts= 1 gallon= 128 ounces
1 pound= 16 ounces
1 stick of butter= ½ cup= 8 Tablespoons=
¼ pound
Pinch- few grains, 1/8 tsp

3. Measurement Techniques
Flour: spoon in flour until heaping, then level with a straight edge (dry measuring cup)
Sugar: spoon in sugar until heaping, then level with a straight edge (dry measuring cup)
Brown Sugar: pack brown sugar into dry measuring cup and level

4. Measuring Techniques
Shortening: Pack shortening into dry measuring cup and level with a straight edge
Butter/Margarine: measure by weight or use package as a direction or use same method as shortening
Liquids: Measure in a liquid measuring cup. Place the cup at eye level on a flat surface.
Powdered Sugar: Sift then spoon into a dry measuring cup and level with a straight edge

5. Abbreviations tsp, t- teaspoon Tbsp, T- Tablespoon c.- cup pt- pint
qt- quart
oz- ounce
lb- pound
gal- gallon

6. Examples What is the correct equivalent? 16 Tbsp. 4 Tbsp. 3 tsp.
8 fluid ounces
8 ounces
2 cup.
2 pt.
2 sticks of butter