1. INTRO TO THE KITCHEN
Culinary Arts

2. Introduction Most cooks use recipes.
A recipe is: a list of ingredients and directions for preparing a specific food.
If you know how to follow recipes,
then you will be successful in the kitchen.
Who knows! You may become a famous chef!

3. SUCCESSFUL COOKS KNOW:
How to read a recipe
Abbreviations
Measuring Techniques
Equivalents
How to Change a Recipe
Sanitation & Safety

4. WHAT’S IN A RECIPE? A formula!
Read the recipe before you cook. The parts of the recipe tell you:
Recipe Name
Ingredients & Amounts
Equipment
Directions
Time & Temperature
Yield (number of servings)
Sometimes - Nutritional Analysis

5. Parts of a Recipe Quesadillas Name What the recipe is called.
A recipe usually includes:
Quesadillas
(Serves per person)
8 flour tortillas
1 cup grated cheese
1. Heat a frying pan over medium heat.
2. Place a tortilla in the pan.
3. Sprinkle 1/4 cup cheese on the tortilla.
4. Cover the cheese with another tortilla.
5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.
6. Place on a serving plate. Cut into pie shaped wedges.
7. Repeat process with remaining ingredients.
Yield Number of servings the recipe makes.
Ingredients
& Amounts Food products you need to make the recipe.
Equipment
Time &
Temperature
Directions Steps you follow to make the recipe.

6. WHAT’S AN ABBREVIATION?
oz.
Tsp.
Understanding the language of recipes takes the guesswork out of cooking.
Abbreviation - The shortened form of a word.
Abbreviations in measuring units:
Save space on the cookbook page.
Make recipes easier to read. t. T.
doz.
lb.
Tbsp.
pt.

7. COMMON ABBREVIATIONS The U.S. uses the English or customary 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.

8. ABBREVIATIONS
Most other countries use the Metric system: based on 10’s.
Milliliter ml
Liter L
Grams g
Kilogram kg

9. MORE ABBREVIATIONS More abbreviations: Few grains, dash, pinch f.g.
Dozen doz.
Pound lb.
Inch in.
Second sec.
Minute min.
Hour hr.
Degree 
Fahrenheit/Celsius F. / C

10. BASIC MEASURING METHODS
Serving spoons & cups vary in size. Only use standard measuring utensils…
Can you name them?

11. BASIC MEASURING METHODS
To Measure Dry & Solid Ingredients
Use Dry Measuring Cups
Set of several sizes.
Used to measure dry and solid ingredients:
Why is it important to measure accurately when preparing food?
To measure 1/4 cup or more of a dry ingredient use a measuring cup.
flour
sugar
rice
cocoa powder
applesauce
tomato sauce
sour cream
yogurt

12. Measuring Dry Ingredients
Hold measuring cup over waxed paper or the ingredient’s container
Spoon ingredient into the measuring cup until it is overfilled.
Use a straight-edged spatula to level off any excess.
Heap
Level
Empty
Discuss: What are some examples of ingredients that would be measured by this method? What type of measuring tools should be used to measure dry ingredients? Why? How can you avoid wasting excess ingredients that you level off with the spatula?
dry measuring cups

13. Measuring Dry Ingredients
Measuring flour:
Do not pack or shake 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.

14. TIPS FOR DRY INGREDIENTS
Don’t shake or tap the cup to make more room
Don’t pack the ingredient (unless it’s brown sugar)
Brown Sugar- Pack firmly
Overfill slightly then level
Should hold the shape of cup
Granulated Sugar- Press out lumps with spoon
Sifted flour-Put flour through sifter first, then measure.
What amount does each cup measure?

15. 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.
Pack
Level
Empty

16. MEASURING FATS Dry Measuring Cup Method Pack-eliminate air pockets
Level
Remove
Stick Method
Easy
Convenient
Dry Cup Methods
Use a spatula or back of the spoon to press fats into a dry measuring cup, making sure to eliminate any air pockets.
Overfill the measuring cup.
Level it with a straight-edged spatula.
Stick Method
Be sure to leave the wrapper on, find your mark, and cut right through the wrapper with a sharp knife.
Fast

17. MEASURING LIQUID INGREDIENTS
Use Liquid Measuring Cups
Clear cups with measurements marked on side
Marked in fluid ounces, fractions
and milliliters
Pour spout and extra space at the top to
prevent spilling
Used to measure liquids such as: milk, water, juice, oil

18. 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 spoon away from recipe bowl in
case it overflows.

19. How To Measure Liquids Set cup on a flat, level surface.
Slowly pour the liquid into the
cup.
Stoop down to eye level and
pour until the desired mark is reached.
Why is it important to stoop down to check the measurement at eye level?
If you look down at the cup or lift the cup off the flat surface, you won’t get an accurate measurement.
Liquid Measuring Cups

20. MEASURING SMALL AMOUNTS
Use Measuring Spoons
Graduated sets of four or five
Usually ¼ teaspoon up to 1 tablespoon
Used to measure any
ingredient less than ¼ cup;
solid, liquid or dry.
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.

21. Using Measuring Spoons
Anything less than ¼ cup.
Do not use kitchen spoons, they are not accurate.
A “Heaping” measurement is one that’s above the top of the spoon (or cup).
How would you measure the following:
3/4 tsp. Salt
3 tsp. Vanilla?

22. 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.

23. MEASURING TIPS Sticky Ingredients:
Spray the measuring cup or spoon with pan release before measuring sticky food like molasses or syrup.
Always measure away from your recipe bowl.
Use the sink or a catch bowl incase of spills.
Check your measuring tool size with your recipe
For recipe success, measure accurately with the proper tool!

24. Additional Measuring Tools
Kitchen Scales
Measures weight rather than volume
Adjust scale by taring, or subtracting the weight of the container to find the weight of the food alone
Flat Spatula or Straight-Edge Spatula
Levels dry ingredients & spreads frostings

25. 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

26. Basic Equivalents To help you remember: 1 Tablespoon = 3 t-e-a-spoons
There are 3 letters in the word tea and 3 teaspoons in a tablespoon.
¼ c. = 4 Tbsp.

27. 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

28. Basic Equivalents To help you remember: A formula 4 qt. = 1 gal.
2 pt. = 1 qt.
2 c. = 1 pt.

29. DRAW THIS! 1 Tbsp. = 3 tsp. 4 Tbsp. = ¼ c. 1 c. = 16 Tbsp.
From small to large equivalents:
1 Tbsp. = 3 tsp.
4 Tbsp. = ¼ c.
1 c. = Tbsp.
2 c. = 1 pt.
4 c. = 1 qt.
16 c. = 1 gal.
2 pt. = 1 qt.
4 qt. = 1 gal.

30. Equivalents at the Store
At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup.
Here is a helpful guide:
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 2 pints
4 cups = 1 quart
4 quarts = 1 gallon

31. Putting Cups Together Useful amounts to know:
2/3 cup = 1/3 cup + 1/3 cup
3/4 cup = 1/2 cup + 1/4 cup
1/8 cup = half of 1/4 cup
1 cup = 1/2 cup + 1/2 cup
1 cup = 1/3 cup + 1/3 cup + 1/3 cup
1 cup = 1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup
How would you measure these amounts?
1 1/4 cups
2/3 cup
3/4 cup

32. CHANGING THE YIELD Yield = how many servings a recipe will make.
What if you want to make more or fewer servings?
Being able to change the yield will help you
Know how much the recipe makes = Original Yield.
Decide how much you want to make = Desired Yield
Use the desired yield and the original yield in this formula:
Multiply the amount of each ingredient by the “magic number.”
desired yield ÷ original yield = magic number

33. CHANGING THE YIELD
When adjusting recipes sometimes you may need to convert a measurement to an equivalent amount.
What if it doesn’t come out even?
In Cooking-exact amounts aren’t as critical. Using a whole egg instead of a half will still give good results.
In Baking-exact amounts are critical. Ingredients are dependent upon each other. Recipe will not come out.
Then what?
Prepare whole recipe and freeze half to use later
Be sure to adjust pan sizes and cooking times

34. Safety in the Kitchen A Must !
Did you know that more accidents happen in
the kitchen than any other room in the house?
Safety can be divided into two very important
areas:
Personal Safety in the kitchen.
Food Safety - preventing food-borne illnesses.

35. Personal Safety
Many kitchen accidents are due to lack of information or carelessness.
Chemical poisoning, cuts, burns, fires and falls are the most common of these accidents.
Electric shock and choking follow close behind.
You can prevent many accidents by:
Properly using and caring for equipment.
Noticing and correcting potential dangers.
Being organized and following directions.
Keeping your kitchen clean.

36. Food Safety Preventing Food-Borne Illnesses:
A food-borne illness is an illness
transmitted by food.
Millions of cases of food-borne illnesses occur in the U.S. each year. Many go unreported because people mistake their symptoms for the “flu”.
A food borne illness can result in one of two ways:
Contaminants – substances that have accidentally gotten into food.
Bacteria – micro-organisms that multiply and under certain conditions can cause people to get sick.

37. WAYS TO PREVENT FOOD-BORNE ILLNESS
Sanitation – Keep yourself and your kitchen clean.
What are things you should be doing before you
cook for personal and kitchen cleanliness?
Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least 20 seconds.
Rinse with hot water.
Dry with a paper towel.

38. Handle Food Properly
Prepare foods as directed and properly clean them.
What are things you should remember when preparing foods? i.e., fruits, vegetables, meats such as chicken, beef, dairy products?
Store food at correct temperatures. Know the Danger Zone for certain foods!
The Danger Zone is the temperature range of 40° - 140° F. where certain foods could begin to develop harmful bacteria.
Don’t keep these foods longer than 2 hours at room temperature.
What foods should not be kept in the Danger Zone for too long?
Cross Contamination
Clean
Separate
Cook
Chill

39. What About The Dishes? How to Wash Dishes Properly:
Scrape extra food into the garbage.
Prepare your water, make sure it’s very warm, and has enough soap to clean your dishes.
Wash glasses first, then silverware, plates, and cups. Wash pots and pan last, they will make the water greasy.
Dry dishes and put away
in their proper place.

40. MIS EN PLACE Mis en place = “In it’s place”
Get all your tools & ingredients out before you cook
Cooking and baking tools and utensils save time and energy.
Make sure all utensils are durable and are easy to clean.
Use the right tool for the task at hand.
Learn how to use these tools for best results:
Cutting & Serving
Mixing
Baking - in the oven
Cooking - on the stovetop

41. TIME TO PUT THEORY INTO PRACTICE!

42. Kitchen Math Quiz
Write down the answers to the following questions.
tablespoon is equivalent to ___ teaspoons and 1 fluid ounce is equivalent to ___ tablespoons.
a. 3, 4
b. 4, 1
c. 3, 2
d. 2, 3
How would you measure the following amounts?
a. 2/3 cup
b. 1/8 cup
c. 1 2/3 cup
d. 2 3/4 cups
Answers:
C I Tbsp. = 3 tsp. and 1 fl.oz. = 2 Tbls.
a. 1/3 + 1/3
b. 2 Tbsp.
c. 1 cup + 1/3c + 1/3c
d. 1c+1c+1/2 +1/4 (or ¼ 3 times)

43. Kitchen Math Quiz
The number of servings a recipe makes is called its ________.
a. serving size
b. yield
c. equivalent
d. supply
Match the term on the left with the
appropriate abbreviation on the right.
1. pounds a. c.
2. cups b. Tbsp.
3. tablespoons c. lb.
4. teaspoons d. tsp.
5. ounces e. oz.
Answers:
B. Yield
1. c
2. a
3. b.
4. d
5. e

44. Kitchen Math Quiz 5. True of False?
a. Liquids should always be measured at eye level.
b. When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge.
c. One stick of butter is equal to 1 cup.
6. Look at each of the following measurements and determine which amount is larger:
a. 1/3 cup or 1/4 cup
b. 1 pound or 18 ounces
c. 1 tablespoon or 4 teaspoons
d. 1 pint or 3 cups
Answers:
a. true
b. false, do not pack
c. false, one stick = ½ cup
a. 1/3 cup
b. 18 ounces
c. 4 teaspoons
d. 3 cups

45. Chocolate Chip Cookies
How Do You Measure Up?
This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double this recipe. Use correct abbreviations.
Yields 3 dozen.
2 1/4 cup flour 3/4 cup brown sugar
1 teaspoon baking soda 1 teaspoon vanilla extract
1/4 teaspoon salt 2 eggs
1 cup margarine 2 cup chocolate chips
3/4 cup sugar
Chocolate Chip Cookies
4 ½ cups flour 1 ½ c. brown sugar
2 tsp. baking soda 2 tsp. vanilla
½ tsp. salt 4 eggs
2 c. margarine 4 c. choc. chips
1 ½ cup sugar

46. How Do You Measure Up? Chocolate Cake
Your Grandma’s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations.
2 cups sugar 2 teaspoons baking soda
1/2 cup butter 2 chocolate squares
2 eggs 1/2 teaspoon salt
1 cup buttermilk 2/3 cup warm water
2 1/2 cups cake flour 1 teaspoon vanilla extract
Chocolate Cake
Answers
1 cup sugar 1 tsp. baking soda
¼ c. butter 1 chocolate sq.
1 egg ¼ tsp. salt
½ c. buttermilk 1/3 c.warm water
1 ¼ c. cake flour ½ tsp. vanilla

47. How Do You Measure Up? BONUS ! What is half of 2/3 cup?
If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg?
Answer:
1/3 cup
1 large egg = 1/4 cup. Crack egg into bowl and mix with fork. Pour out approximately 1/2 or 2 tablespoons of egg.

48. YOU’RE THE EXPERT Jenny is throwing a surprise birthday party
for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions:
The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone?
The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone?
Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk?
Multiply by 5.
7 ½ lbs. of ground beef
2 ½ gallons of milk

49. 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 type and size(s) 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
Spoons = salt, vanilla
dry cups= flour, sugar, butter/margarine, peanut butter
Liquid cups = milk, juice, oil
Dry cup= 1 cup + 1/3 c
spoons = 1 tsp. + ½ tsp.
Liquid cup = ½ cup (use 1 cup size)
Spoons = 1 Tbsp. 2 times

50. Basic Equivalents Pop Quiz
1. 1 pint = ____ cups
2. 1 gallon = ____ quarts
3. 1 quart = ____ cups
4. 1 cup = ____ tablespoons
5. 1 tablespoon = ____ teaspoons
Answers: 2 4 16 3

51. Equivalents at the Store
Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ounces are in these amounts:
1 cup = ___ oz.
1/2 pint = ___ oz.
1 pint = ___ oz.
1 quart = ___ oz.
1 gallon = ___ oz.
Answers:
8 oz.
16 oz.
32 oz.
128 oz.

52. Equivalents at the Store
Answer the following questions with one of these amounts:
1/2 pint 1 pint 1 quart
What size container will you buy if. . .
1. A recipe for salad calls for 2 cups of cottage cheese.?
2. A recipe for a fruit dessert calls for 1 cup of whipping cream?
3. You need 4 cups of milk for a pudding?
4. You need 2 cups of sour cream to make a dip?
5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit?
1 pt.
½ pt.
1qt.

53. Pass the Cup 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or 2 Tbsp.
Dry/solid measure check-up:
Which of these amounts is greater? Write the amount.
1/2 cup or 3/4 cup
1/4 cup or 1/3 cup
1/4 cup or 2 Tbsp.
1/2 cup or 1/4 cup
1/4 cup or 3 tsp.
1 1/3 cup or 1 1/4 cup
¾ cup
1/3 cup
¼ cup
½ cup
1 1/3cup

54. Applying What You Know
Choose one of the following assignments to complete outside of class.
Create a worksheet of math word problems based on kitchen measurements. Be sure to create an answer sheet. Trade worksheets with a classmate and grade each other’s work.
Create new recipe cards that double and cut in half a favorite recipe. For extra credit make the recipe and evaluate the results.
Create an easy-to-read poster of common abbreviations and basic equivalents. Be sure to include visuals and display accurate information.