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Published byAbigail Charles Modified over 9 years ago
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Measuring!!!!! And How to Read a Recipe!
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Objective Be able to read and interpret the abbreviations on a recipe Be able to understand and interpret the directions and prepare a dish Be able to correctly measure ingredients
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Abbreviations T or tbsp.Tablespoon T or tspTeaspoon OzOunce CCup PtPint QtQuart GalGallon Lbpound
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Secret Abbreviation # ≠ hashtag !!!!! Please remember # = number !!
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Volume and Weight Equivalents 1 Tbsp.3 tsp½ fl. Oz. 1/8 cup2 Tbsp1 fl. Oz. ¼ cup4 Tbsp2 fl. Oz. 1/3 cup5 Tbsp3 fl. Oz. ½ cup8 Tbsp4 fl. Oz. 2/3 cup11 Tbsp5 fl. Oz. ¾ cup12 Tbsp6 fl. Oz. 1 cup16 Tbsp8 fl. Oz. 1 Pint2 cups16 fl. Oz. 1 Quart2 pints32 fl. Oz. 1 gallon4 quarts128 fl. Oz
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Recipes Have two parts Ingredients Directions
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Increasing/Decreasing Recipes In order to increase or decrease a recipe, either multiply or divide the amount of ingredients by the desired amount. Ex: you want to double the recipe for cookies and it calls for 3 cups flour. You would multiply 3 cups of flour by 2. You would need 6 cups of flour for the recipe.
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6 Kitchen-Safety Basics Focus on what you are doing! Dress for safety – no loose clothing or hair. Practice safe use of all tools and equipment. Close drawers and doors completely. Store heavy items on low shelves. Control clutter!! Keep organized.
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Preventing Falls Keep shoelaces tied and skirts and pants appropriate length. Clean up spills right away. Including oil and water spills. Replace slippery floor mats with ones with non-skid mats. To reach higher shelves use a sturdy step stool.
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Preventing Burns Use dry hot pads. Keep stove tops clean of grease of bits of food. Use cookware that is in good condition. Keep handles of pans facing inward. Keep items away from the ranges.
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