1. MEASURING TECHNIQUES

2. MEASURING TECHNIQUES TO USE: SPOON IN, LEVEL OFF SPOON IN, PACK DOWN, LEVEL OFF POUR IN AT EYE LEVEL CRACK INTO A SEPARATE BOWL BEFORE ADDING POUR IN UNTIL READY TO OVERFLOW CUT OFF REQUIRED AMOUNT MEASURING EQUIPMENT: DRY MEASURING CUPS LIQUID MEASURING CUPS MEASURING SPOONS (TEASPOONS/ TABLESPOONS) or METRIC SPOONS BALANCE SCALE

3. INGREDIENTSSTANDARD AMOUNT METRIC AMOUNT TYPE OF EQUIPMENT USED TECHNIQUES USED FLOUR2 ½ CUPSDRY MEASURING CUPS SPOON IN, LEVEL OFF Baking Soda (add others) DATE: TITLE: METRIC AND STANDARD MEASURED COOKIES PURPOSE: STUDENTS WILL OBSERVE A DEMONSTRATION OF THE CORRECT STANDARD AND METRIC MEASURING TECHNIQUES. RESEARCH: CONVERSION TABLE FOR STANDARD TO METRIC, INGREDIENT LIST, EQUIPMENT DATA: CHART

4. POST LAB QUESTIONS: 1. Would the cookies be different if a tablespoon instead of a teaspoon was used for the baking powder? Explain your answer. 2.Which method of measuring is more accurate? (Standard/metric) 3.When would accuracy be more important; in home cooking or a bakery? 4.Explain the differences between table (granulated) sugar, powdered (confectionary) sugar and brown sugar? 5.Why are eggs broken into a small bowl before adding? 6.What are the three types of mixing paddles? Give an example of a food to be mixed by each?

5. POST LAB QUESTIONS CONTINUED 7. The recipe states bake for 9 to 11 minutes. What amount should the timer be set for and why? 8. Why do I have to lean over when I am pouring milk into a glass measuring cup? 9.Why do I measure the dry ingredients into a separate bowl and stir them before I add them to the wet ingredients? 10. Why do I need to bring two sets of measuring cups and spoons to the supply table? 11. I forgot to order chocolate chips for my cookies. Why can’t I take some off of the supply table?

6. ANSWERS FOR POST QUESTIONS

7. POST LAB QUESTIONS: ANSWERS 1.Would the cookies be different if a tablespoon instead of a teaspoon was used for the baking soda? Explain your answer. YES, TOO MUCH BAKING SODA MAKES THE COOKIES RISE HIGH THEN BURST OPEN AND FALL. IT ALSO CHANGES THE TASTE. 2.Which method of measuring is more accurate? (Standard/metric) METRIC – THE WEIGHT IS ALWAYS THE SAME. 3.When would accuracy be more important; in home cooking or a bakery? A BAKERY, YOU ARE USING TOO LARGE OF MEASURED INGREDIENTS TO USE STANDARD CUPS. YOU HAVE TO WATCH THE COST AND MISMEASURING COULD BE EXPENSIVE.

8. 4. Explain the differences between table (granulated) sugar, powdered (confectionary) sugar and brown sugar? GRANULATED HAS SMALL INDIVIDUAL CRYSTALS USED FOR ALL PURPOSES. POWDERED – CRUSHED CRYSTALS, MIX EASILY MAKE FLUFFY ICING AND CANDIES AS IT TRAPS MORE AIR IN THE MIXTURES. 5. Why are eggs broken into a small bowl before adding? TO EAILY REMOVE EGG SHELLS AND KEEP FROM ADDING A BAD EGG TO THE MIXTURE

9. 6. What are the three types of mixing paddles? Give an example of a food to be mixed by each? FLAT PADDLE – ALL PURPOSE MIXING DOUGH HOOK – CURVED TO PULL THE DOUGH WHILE DEVELOPING THE GLUTEN. WIRE – FOR HIGH AMOUNTS OF LIQUIDS. INCORPORATES AIR INTO THE MIXTURE. 7. The recipe states bake for 9 to 11 minutes. What amount should the timer be set for and why? I CAN ALWAYS ADD TIME TO GET IT DONE BUT I CAN’T SUBTRACT TIME FROM BURNED COOKIES.

10. 8.Why do I have to lean over when I am pouring milk into a glass measuring cup? FOR AN ACCURATE MEASURE I MUST LINE UP CURVE OF THE SURFACE WITH THE LINE ON THE CONTAINER. 9.Why do I measure the dry ingredients into a separate bowl and stir them before I add them to the wet ingredients? TO THOROUGHLY MIX THEM TOGETHER SO NO ONE GET A MOUTH FULL OF BAKING SODA.

11. 10.Why do I need to bring two sets of measuring cups and spoons to the supply table? ONE FOR THE DRY INGREDIENTS AND ONE FOR THE WET INGREDIENTS 11.I forgot to order chocolate chips for my cookies. Why can’t I take some off of the supply table? THE TEACHER ONLY BUYS THE AMOUNTS OF INGREIDENTS NEEDED BY ALL THE CLASSES. IF I TAKE WHAT WASN’T ORDERED SOMEONE ELSE WILL NOT GET THEIR FOOD INGREDIENTS.

12. INGREDIENTSSTANDARD AMOUNT METRIC AMOUNT Flour2 ½ cups Baking Soda1 tsp5 ml. Salt1 tsp Shortening½ c. Margarine½ c. Sugar¾ c. Brown Sugar¾ c. Eggs22 Vanilla1 tsp Chocolate Chips2 c. Use the green Equivalent Measurements paper to complete the Metric Amount in your chart.