1. MEASURING VOCABULARY AND INFORMATION FOOD FOR TODAY CHAPTER 8; SECTION 1 & 2

2. Recipe Basics Chapter 8; Section 1

3. MEASURING VOCABULARY Chapter 8; Section 1 RECIPE RECIPE YIELD YIELD ASSEMBLY DIRECTIONS ASSEMBLY DIRECTIONS Chapter 8; Section 2 VOLUME EQUIVALENTS WATER DISPLACEMENT METHOD FAREINHEIT CELCIUS

4. MEASURING VOCABULARY RECIPE RECIPE Is a set of directions for making a food or beverage Is a set of directions for making a food or beverage YIELD YIELD Is the number of servings or amounts a recipe makes Is the number of servings or amounts a recipe makes Example: 8 servings/yield Example: 8 servings/yield ASSEMBLY DIRECTIONS ASSEMBLY DIRECTIONS The step by step procedure that explains how to combine the ingredients in a recipe The step by step procedure that explains how to combine the ingredients in a recipe

5. CHARACTERISTICS OF A GOOD RECIPE A good recipe has two parts A good recipe has two parts A list of ingredients with the amounts required A list of ingredients with the amounts required The directions for mixing the ingredients The directions for mixing the ingredients As well as: As well as: Ingredients listed in the order of their use Ingredients listed in the order of their use Exact measurements (amounts) of each listed ingredient Exact measurements (amounts) of each listed ingredient

6. CHARACTERISTICS OF A GOOD RECIPE Simple, step-by-step directions (steps listed in sequence) Simple, step-by-step directions (steps listed in sequence) Cooking time Cooking time Cooking temperature Cooking temperature Size of correct cooking equipment to use Size of correct cooking equipment to use Number and size of servings the recipe makes Number and size of servings the recipe makes That the recipe be a tested one That the recipe be a tested one

7. HOMEMADE GRANOLA 3 Crolled oats 1 Cseeds 1 Crice cereal ½ Coil ½ Choney 1 Craisins 1 Cdried fruit Preheat oven to 300ºF. Mix all ingredients except raisins and dried fruit in a large bowl. Spread in a single layer on a baking sheet. Bake For 30 minutes, stirring often, until golden brown. Stir raisins and Dried fruit. Cool. Makes 8 Cups granola, or 16 (½) -cup servings 248 calories, 10 grams of fat per serving Ingredients and amounts Temperature Equipment Directions Time Yield Nutritional Information RECIPE INFORMATION

8. Measuring Ingredients Chapter 8; Section 2

9. MEASURING VOCABULARY VOLUME VOLUME The amount of space an ingredient takes up The amount of space an ingredient takes up EQUIVALENTS EQUIVALENTS Same amount of ingredient but using different units of measure Same amount of ingredient but using different units of measure Example: metric and customary units Example: metric and customary units WATER DISPLACEMENT METHOD WATER DISPLACEMENT METHOD A method of measuring fat using water A method of measuring fat using water

10. MEASURING VOCABULARY SIFTING SIFTING To put an ingredient through a sieve or other straining device in order to separate the fine from the coarse particles To put an ingredient through a sieve or other straining device in order to separate the fine from the coarse particles Makes measurements less dense Makes measurements less dense Never sift whole grains Never sift whole grains Flour and powdered sugar Flour and powdered sugar

11. MEASURING EQUIPMENT DRY MEASURING CUP DRY MEASURING CUP 1 Cup (C or c) 1 Cup (C or c) ½ C, 1/3 C, ¼ C ½ C, 1/3 C, ¼ C LIQUID MEASURING CUP LIQUID MEASURING CUP Teaspoon, Tablespoon, cups, pints (pt), Teaspoon, Tablespoon, cups, pints (pt), Quarts (qt), gallons (gal) Quarts (qt), gallons (gal)

12. MEASURING EQUIPMENT MEASURING SPOONS MEASURING SPOONS 1 Tablespoon (T or Tbsp) 1 Tablespoon (T or Tbsp) 1 Teaspoon (t or tsp) 1 Teaspoon (t or tsp) ½ tsp, ¼ tsp, 1/8 tsp ½ tsp, ¼ tsp, 1/8 tsp

13. MEASURING TECHNIQUES How to measure with liquids How to measure with liquids How to measure with dry ingredients How to measure with dry ingredients How to measure with moist ingredients How to measure with moist ingredients

14. LIQUIDS 1. Set the cup on level surface 2. Pour liquid into liquid measuring cup 3. Bend down to look at eye level a. Look for the meniscus 4. Add more liquid or pour out excess if needed

15. DRY INGREDIENTS Measure ingredients over the counter or sink not the bowl you are using for mixing Measure ingredients over the counter or sink not the bowl you are using for mixing Fill the measuring cup with the ingredient Fill the measuring cup with the ingredient By spooning it in (flour) By spooning it in (flour) By scooping it in (sugar, dry beans By scooping it in (sugar, dry beans Level off with a straight-edged spatula or the back of a butter knife Level off with a straight-edged spatula or the back of a butter knife Examples: flour Examples: flour

16. MEASURE BY WEIGHT Choose a container Choose a container Place empty container on scale Place empty container on scale Adjust the weight so the scale reads 0/zero Adjust the weight so the scale reads 0/zero Add food to desired weight Add food to desired weight

17. MOIST INGREDIENTS Same as dry except that you pack the ingredient down; then level off Same as dry except that you pack the ingredient down; then level off This insures that the ingredient is accurately measured This insures that the ingredient is accurately measured Examples: Examples: Brown sugar Brown sugar Peanut butter Peanut butter Shortening Shortening

18. MEASURING EQUIVALENTS 1 T = 3 t 1 T = 3 t 1 stick of butter = ½ C 1 stick of butter = ½ C 4 sticks of butter = 1 pound (lb., #) 4 sticks of butter = 1 pound (lb., #) 1 cup = 8 fl. oz or 16 T 1 cup = 8 fl. oz or 16 T 1 pint = 2 cups 1 pint = 2 cups 1 quart = 2 pts. 1 quart = 2 pts. 1 gallon = 4 quarts 1 gallon = 4 quarts 1 pound = 16 ounces 1 pound = 16 ounces ¾ C = ¼C + ½ C or ¼ + ¼ + ¼ ¾ C = ¼C + ½ C or ¼ + ¼ + ¼

19. EQUIVALENTS ¼ + ¼ = ¼ + ¼ = ½ + ½ = ½ + ½ = 1/3 + 1/3 = 1/3 + 1/3 = dash dash ½ C 1 C or 16 T 2/3 C 1/8 t

20. CUSTOMARY UNITS Teaspoon, tablespoon, cup, fluid ounce pint, quart, gallon, ounce, pound, degrees Fahrenheit, inches Teaspoon, tablespoon, cup, fluid ounce pint, quart, gallon, ounce, pound, degrees Fahrenheit, inches Used in the United States Used in the United States

21. METRIC UNITS Milliliter, liter, milligram, gram, degrees Celsius, centimeter Milliliter, liter, milligram, gram, degrees Celsius, centimeter Used around the world; including the U.S. Used around the world; including the U.S.

22. CONVERTING TEMPERATURES 1.8 x ºC + 32 =ºF 1.8 x 192 ºC + 32 = 377.6 ºF (F – 32) x 0.56 = ºC (375 ºF - 32) x 0.56 = 192.08 ºC