1. = = 2.03 O Kitchen Math and Measuring
Sara Jane Strecker, FACS Educator
©2002 Learning Zone Express
©2002 Learning ZoneXpress

2. Math in Foods and Nutrition
What’s the buzz?
Sonic Commercial: Food Math
©2002 Learning Zone Express

3. What’s the Difference….
©2002 Learning Zone Express

4. Why Study Math Concepts in FACS?
Kitchen Math
Why Study Math Concepts in FACS?
Math in the real world
Ma and Pa Kettle Do Math:
FACS teachers wear many hats. If you boil all those down, you get: prepare kids for the real world. Hand out clings. Obviously ma and pa kettle didn’t take a FACS class when they were growing up.
©2002 Learning Zone Express
©2002 Learning ZoneXpress

5. STEM in the US & Beyond Globalized Community
Kitchen Math
STEM in the US & Beyond
Globalized Community
Core academic areas of science, technology, engineering and math (STEM) are becoming more relevant
Information and data confirm students taking CTE and FACS classes are scoring higher on state comprehensive assessments
Our world is shifting into a globalized community in which jobs and families are constantly changing. We are no longer inhibited by boundaries and distances that used to separate the population of the world. Our students live in this globalized world in which they will have to compete for jobs in the global job market. Therefore, our administrators, school boards, parents, and job markets are demanding that students be better prepared for this new reality.
The significance of STEM has been noted by the Federal Government and accordingly emphasized in the STEM initiative.
©2002 Learning Zone Express
©2002 Learning ZoneXpress

6. Math in FACS Math is everywhere in FACS: Consumer economics
Clothing and textiles
Financial Prep
Food and nutrition
Others?
©2002 Learning Zone Express

7. Math in Foods/Foods Classes
Essential Math Concepts in the foods Classroom
Measurement
Estimations
Number sense
Cost effectiveness/cost comparison
Family food budget
Calculator use
Conventional/common measurement systems
Vocabulary
Interpret graphs and tables
©2002 Learning Zone Express

8. Common Math Misunderstandings in FACS
Spatial reasoning/number sense
Comparing sizes of objects
Knowing which measuring tool to use
Correct math operation to use
Estimations
Transition of cooking from an exact science to an “art”
Appropriate serving sizes/balance of food groups
©2002 Learning Zone Express

9. Introduction
Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef!
©2002 Learning Zone Express

10. Introduction Successful cooks know: How to read a recipe Abbreviations
Measuring Techniques
Equivalents
How to Change a Recipe
©2002 Learning Zone Express

11. 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
©2002 Learning Zone Express

12. Activity for Students Think up a name for a recipe.
What is the yield? How many people will it serve?
Name each ingredient.
Write the steps in the order that you would prepare them.
Number each step. How many steps are there?
What special equipment is needed?
©2002 Learning Zone Express

13. Parts of a Recipe Quesadillas A recipe usually includes:
Name What the recipe is called.
A recipe usually includes:
Quesadillas
(Serves per person)
8 flour tortillas
1 cup grated cheese
Heat a frying pan over medium heat.
Place a tortilla in the pan.
Sprinkle 1/4 cup cheese on the tortilla.
Cover the cheese with another tortilla.
Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.
Place on a serving plate. Cut into pie shaped wedges.
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.
©2002 Learning Zone Express

14. What’s an Abbreviation?
Understanding the language of recipes takes the guesswork out of cooking.
Abbreviation - The shortened form of a word.
Abbreviations in measuring units:
Save space on the cookbook page.
Make recipes easier to read.
©2002 Learning Zone Express

15. 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.
©2002 Learning Zone Express

16. Name the Abbreviations
Most other countries use the Metric system:
Milliliter ml
Liter L
Grams g
Kilogram kg
©2002 Learning Zone Express

17. Name the Abbreviations
More abbreviations:
Few grains, dash, pinch f.g.
Dozen doz.
Pound lb.
Inch in.
Second sec.
Minute min.
Hour hr.
Degree 
Fahrenheit/Celsius F. / C
©2002 Learning Zone Express

18. Abbreviations Pop Quiz
What do these stand for?
lb. L
tsp. or t.
 F.
qt.
fl. oz.
©2002 Learning Zone Express

19. Name That Utensil
Serving spoons & cups vary in size. Only use these standard measuring utensils…
Can you name them?
©2002 Learning Zone Express

20. The Right Measuring Utensil
What are two ingredients that you’d measure with when using:
measuring spoons?
dry/solid measuring cups?
a liquid measuring cup?
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
©2002 Learning Zone Express

21. 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.
©2002 Learning Zone Express

22. Measuring Dry Ingredients
A standard set of dry/solid measuring cups is made of four cup sizes.
What amount does each cup measure?
©2002 Learning Zone Express

23. 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.
To measure less than a 1/4 cup use a measuring spoon.
Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes.
To measure 1/8 tsp. measure 1/4 tsp. & then remove half.
©2002 Learning Zone Express

24. 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.
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.
©2002 Learning Zone Express

25. Pass the Cup Dry/solid measure check-up: 1/2 cup or 3/4 cup
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
©2002 Learning Zone Express

26. Measuring Solid Ingredients
Sticks of butter and margarine have measurements marked on the wrapper.
One stick = 1/2 cup or 8 tablespoons
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.
©2002 Learning Zone Express

27. Measuring Techniques Checklist
Can you do these things?
Demonstrate proper measuring techniques by completing the checklist. Name:___________________ Checked by:______________
3/4 cup sugar
1 cup flour
1 Tbsp. water
1 tsp. salt
1 Tbsp. flour
1 1/3 cups water
1/4 cup brown sugar
Ingredients & tools properly cleaned and stored.
©2002 Learning Zone Express

28. Measuring Just With Spoons
This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons.
1 Tbsp. 1 tsp tsp tsp.
3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp.
1/8 tsp. half of 1/4 tsp.
1/8 cup 1 Tbsp. + 1 Tbsp.
©2002 Learning Zone Express

29. 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
©2002 Learning Zone Express

30. 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.
©2002 Learning Zone Express

31. 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
©2002 Learning Zone Express

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

33. Equivalents at the Store
At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup.
Here is a helpful guide:
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 2 pints
4 cups = 1 quart
4 quarts = 1 gallon
©2002 Learning Zone Express

34. Equivalents at the Store
Answer the following questions with one of these amounts:
1/2 pint 1 pint 1 quart
What size container will you buy if. . .
A recipe for salad calls for 2 cups of cottage cheese.?
A recipe for a fruit dessert calls for 1 cup of whipping cream?
You need 4 cups of milk for a pudding?
You need 2 cups of sour cream to make a dip?
A recipe for fruit salad says to mix 8 ounces of yogurt with fruit?
©2002 Learning Zone Express

35. Equivalents at the Store
Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ounces are in these amounts:
1 cup = ___ oz.
1/2 pint = ___ oz.
1 pint = ___ oz.
1 quart = ___ oz.
1 gallon = ___ oz.
©2002 Learning Zone Express

36. Basic Equivalents Pop Quiz
1 pint = ____ cups
1 gallon = ____ quarts
1 quart = ____ cups
1 cup = ____ tablespoons
1 tablespoon = ____ teaspoons
©2002 Learning Zone Express

37. Putting Cups Together Useful amounts to know:
2/3 cup = 1/3 cup + 1/3 cup
3/4 cup = 1/2 cup + 1/4 cup
1/8 cup = half of 1/4 cup
1 cup = 1/2 cup + 1/2 cup
1 cup = 1/3 cup + 1/3 cup + 1/3 cup
1 cup = 1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup
How would you measure these amounts?
1 1/4 cups
2/3 cup
3/4 cup
©2002 Learning Zone Express

38. Chocolate Chip Cookies
How Do You Measure Up?
This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double this recipe. Use correct abbreviations.
Yields 3 dozen.
2 1/4 cup flour 3/4 cup brown sugar
1 teaspoon baking soda 1 teaspoon vanilla extract
1/4 teaspoon salt 2 eggs
1 cup margarine 2 cup chocolate chips
3/4 cup sugar
Chocolate Chip Cookies
©2002 Learning Zone Express

39. How Do You Measure Up? Chocolate Cake
Your Grandma’s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations.
2 cups sugar 2 teaspoons baking soda
1/2 cup butter 2 chocolate squares
2 eggs 1/2 teaspoon salt
1 cup buttermilk 2/3 cup warm water
2 1/2 cups cake flour 1 teaspoon vanilla extract
Chocolate Cake
©2002 Learning Zone Express

40. BONUS How Do You Measure Up? 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.
©2002 Learning Zone Express

41. You’re the Expert
Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions:
The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone?
The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone?
Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk?
©2002 Learning Zone Express

42. Kitchen Math Quiz
Write down the answers to the following questions.
1 tablespoon is equivalent to __ teaspoons and 1 fluid ounce is equivalent to __ tablespoons.
3, 4
4, 1
3, 2
2, 3
How would you measure the following amounts?
2/3 cup
1/8 cup
1 2/3 cup
2 3/4 cups
©2002 Learning Zone Express

43. Kitchen Math Quiz
The number of servings a recipe makes is called its ________.
serving size
yield
equivalent
supply
Match the term on the left with the appropriate abbreviation on the right.
pounds a. c.
cups b. Tbsp.
tablespoons c. lb.
teaspoons d. tsp.
ounces e. oz.
©2002 Learning Zone Express

44. Kitchen Math Quiz True of False?
Liquids should always be measured at eye level.
When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge.
One stick of butter is equal to 1 cup.
Look at each of the following measurements and determine which amount is larger:
1/3 cup or 1/4 cup
1 pound or 18 ounces
1 tablespoon or 4 teaspoons
1 pint or 3 cups
©2002 Learning Zone Express

45. Applying What You Know
Choose one of the following assignments to complete outside of class.
Create a worksheet of math word problems based on kitchen measurements. Be sure to create an answer sheet. Trade worksheets with a classmate and grade each other’s work.
Create new recipe cards that double and cut in half a favorite recipe. For extra credit make the recipe and evaluate the results.
Create an easy-to-read poster of common abbreviations and basic equivalents. Be sure to include visuals and display accurate information.
©2002 Learning Zone Express

46. Exploring the Web http://www.applejournal.com/ref01.htm
Here are some suggested sites you and your class may want to investigate for more information on measuring:
Basic kitchen measurements and abbreviations.
Measurements and substitutions.
Teachers: Please note that web sites are constantly changing and being updated. You may need to revise this list.
©2002 Learning Zone Express