1. Measurements

2. Abbreviations tsp- teaspoon Tbsp.- Tablespoon C.- cup oz.- ounce
pt.- pint
qt.- quart
gal- gallon
F- degrees Fahrenheit

3. Equivalents 1 Tbsp.= 3 tsp. 2 Tbsp.= 1/8c. = 6tsp.=1 fluid oz.
1 cup= 16 Tbsp.
1 pint= 2 cups
1 qt.= 4 cups= 2 pints
1 gal=4qt.=16c.=4 pints= 128oz.
1 pound= 16 oz.
Pinch=a few grains or 1/8tsp.

4. Conversions
It is important to be aware of how to convert a recipe– and one that you can actually measure!!!
If a recipe calls for 1 ½ c. flour, what would you need if you were dividing the recipe in half.
¾ c.

5. Conversion practice
You are having guests over for dinner. The recipe calls for 1/3c. chopped peppers. You need to double the recipe in order to have enough for all your guests.
What amount of peppers will you need to chop?
2/3.

6. Let’s practice…… 3 tsp.= __________Tbsp. 1 ______________Tbsp= 1 c. 16
1/4c. or 12 tsp.

7. Divide the following in half.
Conversion practice….
Divide the following in half.
1/3c.
½ * 1/3 = 1/6c.
Can we measure this?
1/3c. =__________Tbsp.
5 1/3 Tbsp.
so 1/3 Tablespoon is 1 tsp. since there are three teaspoons in a Tbsp.
5 Tbsp+ 1 tsp.
5 Tbsp + 1 tsp.=16tsp
16 tsp. / 2+/= 8 tsp.
8 tsp.= 2 Tbsp. + 2 tsp.

8. 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

9. Measuring Techniques
Shortening: Pack shortening into dry measuring cup and level with a straight edge or use the wonder cup
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