1. = =
DISD FCNS CULINARY TRAINING

2. What’s an Abbreviation?
Understanding the language of recipes takes the guesswork out of cooking.
Abbreviation - The shortened form of a word.
Abbreviations in measuring units:
Make recipes easier to read.
DISD FCNS CULINARY TRAINING

3. Name the Abbreviations
The U.S. uses the English system:
Teaspoon tsp. or t.
Tablespoon Tbsp. or T.
Cup c.
Pint pt.
Quart qt.
Gallon gal.
Ounce/fluid ounce oz./ fl. oz.
Pound lb.
DISD FCNS CULINARY TRAINING

4. Name That Utensil
Serving spoons & cups vary in size. Only use these standard measuring utensils…
Can you name them?
DISD FCNS CULINARY TRAINING

5. The Right Measuring Utensil
What are two ingredients that you’d measure with when using:
measuring spoons?
dry/solid measuring cups?
a liquid measuring cup?
Which measuring utensil would you use to measure each of these ingredients?
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons cooking oil
DISD FCNS CULINARY TRAINING

6. Measuring Liquid Ingredients
Liquid ingredients can include:
Milk, water, oil, juice, vanilla extract, etc.
To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup.
Place the cup on level surface and read measurements at eye level.
For smaller amounts use measuring spoons.
Fill the spoon until a slight dome is visible.
DISD FCNS CULINARY TRAINING

7. Measuring Dry Ingredients
A standard set of dry/solid measuring cups is made of four cup sizes.
What amount does each cup measure?
DISD FCNS CULINARY TRAINING

8. Measuring Dry Ingredients
Dry ingredients can include:
Flour, sugar, brown sugar, salt, and baking powder.
To measure 1/4 cup or more of a dry ingredient use a measuring cup.
Measuring cups generally come in 1/4, 1/3, 1/2, and 1 cup sizes.
To measure less than a 1/4 cup use a measuring spoon.
Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes.
To measure 1/8 tsp. measure 1/4 tsp. & then remove half.
DISD FCNS CULINARY TRAINING

9. Measuring Dry Ingredients
Measuring flour:
Do not pack the flour into the measuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife.
Measuring brown sugar:
Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge or knife.
Measuring granulated sugar:
Fill the cup with sugar. Level with the back of a spatula or knife so that sugar is even with top of measuring cup or spoon.
DISD FCNS CULINARY TRAINING

10. Measuring Solid Ingredients
Sticks of butter and margarine have measurements marked on the wrapper.
One stick = 1/2 cup or 8 tablespoons
Measure solid fats, such as shortening or peanut butter, in a dry measuring cup.
Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup.
DISD FCNS CULINARY TRAINING

11. Measuring Just With Spoons
This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons.
1 Tbsp. 1 tsp tsp tsp.
3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp.
1/8 tsp. half of 1/4 tsp.
1/8 cup 1 Tbsp. + 1 Tbsp.
DISD FCNS CULINARY TRAINING

12. Basic Equivalents Dry/Liquid equivalents:
Equivalents are amounts that are equal to each other.
They are useful when you must alter or change a recipe to serve more or less people than the recipe yields.
Dry/Liquid equivalents:
Pinch or Dash = less than 1/8 teaspoon
1 Tablespoon = 3 teaspoons
1/4 cup = 4 Tablespoons
1/3 cup = 5 Tablespoons & 1 teaspoon
1/2 cup = 8 Tablespoons
3/4 cup = 12 Tablespoons
1 cup = 16 Tablespoons
DISD FCNS CULINARY TRAINING

13. Basic Equivalents 1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup
16 ounces = 1 pound
1 pint = 2 cups
1 quart = 2 pints = 4 cups
1 gallon = 4 quarts = 8 pints = 16 cups
DISD FCNS CULINARY TRAINING

14. Basic Equivalents To help you remember: A formula 2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gal.
DISD FCNS CULINARY TRAINING

15. Game time. Each group will receive a recipe
Game time! Each group will receive a recipe . As a group you must find out following about that recipe:
Name
Recipe number
Food Contribution
Ingredients
Equipment
Directions
Yield (number of servings)
Serving size
Nutritional Analysis
Serving instructions
Gather all needed measuring utensils for your recipe.
Give a step-by-step presentation on how to make your recipe with maximum efficiency.
©2002 Learning Zone Express