1. Foods I Unit 4: Measuring/Abbreviations/Equivalents Most ingredients are measured by volume, which means the amount of space an ingredient takes up.

2. Units of Measure Customary Volume: t., T., c., oz., pt., gal. Weight: oz., lb. Temperature: degrees in Fahrenheit Length: Inches Metric Volume: mL., L Weight: mg., g., kg. Temperature: degrees in Celsius Length: cm

3. Equivalents 3t. = 1T. 4 T. = ¼ c. 4 c. = 1 qt. 4 qt. = 1 gal. 2 c. = 1 pt. 1 lb. = 16 oz. 8 oz. = 1 c.

4. Measuring Tools LIQUID Measuring Cup Measure all liquid ingredients: water, milk, oil DRY Measuring Cups Measure all dry ingredients: flour, sugar Measuring Spoons Measure smaller amounts: dry & liquid ingredients

5. Measuring Rules 1. ALWAYS measure liquid ingredients at eye level to assure accuracy. 2.Do NOT pack dry ingredients “except” for ingredients with moisture… Brown Sugar Peanut Butter Shortening Butter/Margarine

6. Culinary Abbreviations MeasurementEqualsAbbreviation Teaspoon=t. Tablespoon=T. Cup=c. Pint=pt. Quart=qt. Gallon=gal. Ounce=oz. Pound=lb. Minute=min. Hour=hr.

7. Adjusting the Yield: formula 1. Determine the desired yield. Represents the number of servings 2. Use the formula. Desired yield divided by regular yield = # to multiply by 3. Multiply each ingredient amount by that number Keeps all ingredients in the same proportion 4. Convert measurements into “logical” amounts Use a more “workable” unit of measure 5.Make any necessary adjustments to equipment, temperature, and time Use the right size of equipment after adjustment

8. Recipe Substitutions IngredientIngredient Substitute Baking Powder (1 t.) ½ t. cream of tarter + ¼ t. baking soda Buttermilk 1 T. lemon juice or vinegar + 1 c. milk Garlic (1 clove) 1/8 t. garlic powder Cornstarch (1 T.) 2 T. flour