1. Kitchen Measurement A key to successful cooking

2. Can you measure all products the same? Can you measure all products the same? Don’t forget cans and FCCLA at the table project Don’t forget cans and FCCLA at the table project

3. HUM-FNW-10 Design and demonstrate ability to select, store, prepare and serve nutritious, safe and appealing foods. 10.1 Determine the equivalents and measuring techniques for serving nutritious, safe and appealing foods. 10.2 Identify sources of nutritious, safe and appealing locally grown foods. 10.3 Demonstrate safe food practices for cooking outdoors. 10.4 Demonstrate the selection, storage, and cooking techniques for meats and meat products. 10.5 Demonstrate the selection, storage, and cooking techniques for dairy products. 10.6 Demonstrate the selection, storage, and cooking techniques for grains and starches. 10.7 Demonstrate the selection, storage, and cooking techniques for fruits. 10.8 Demonstrate the selection, storage and cooking techniques for vegetables. 10.9 Apply different food service styles to menu planning.

4. Abbreviations Tablespoons Tablespoons T tb tb Tbsp / tbsp Tbsp / tbsp Teaspoons Teaspoons t ts ts tsp tsp

5. Abbreviations Cup Cup C c Square Square Sq Sq Ounce Ounce oz. oz. Fluid Ounce Fluid Ounce fl. oz. fl. oz. Pound Pound Lb Lb #

6. Abbreviations Gallon Gallon gal. gal. Quart Quart qt. qt. Pint Pint pt. pt.

7. Abbreviations Large Large lg. lg. Medium Medium med. med. Weight Weight wt. wt. Package Package pkg. pkg. Hour Hour hr. hr.

8. Equivalencies 3 t = 1 T 3 t = 1 T 2 T = 1 oz. 2 T = 1 oz. 4 T = ¼ cup 4 T = ¼ cup 5 1/3 T = 1/3 cup 5 1/3 T = 1/3 cup 5 T + 1 t = 1/3 c 5 T + 1 t = 1/3 c 10 2/3 T = 2/3 cup 10 2/3 T = 2/3 cup 10 T + 2 t = 2/3 c 10 T + 2 t = 2/3 c How many T = 1 cup?

9. Equivalencies 1 gal. = 4 qt. 1 gal. = 4 qt. 1 qt. = 2 pt. 1 qt. = 2 pt. 1 pt. = 2 c. 1 pt. = 2 c. 1 c. = 8 oz. 1 c. = 8 oz.

10. Equivalencies – fluid ounces For Liquids: 1 c = 8 oz. 1 c = 8 oz. 1 pt = 2 c = 16 oz. 1 pt = 2 c = 16 oz. 1 qt = 2 pt = 4 c = 32 oz. 1 qt = 2 pt = 4 c = 32 oz. ½ gal = 2 qt = 4 pt = 8 c =64 oz. ½ gal = 2 qt = 4 pt = 8 c =64 oz. Figure it out! 1 gal = __ qt = __ pt 1 gal = __ qt = __ pt = __ c = __ oz

11. Equivalencies - pounds 1 lb = 16 oz. 1 lb = 16 oz. 1 lb butter=2 cups = 4 sticks 1 lb butter=2 cups = 4 sticks How much is in one stick?

12. Measuring ingredients There are two kinds of measuring: Dry measuring Dry measuring Liquid measuring Liquid measuring They each have their own types of equipment and techniques to use. Note: moist ingredients use same equipment, different techniques.

13. Dry Measuring Always use a dry measuring cup Flour Flour sift, pour or spoon into dry measuring cup, then level sift, pour or spoon into dry measuring cup, then level Sugar Sugar Pour/spoon into dry measuring cup, then level Pour/spoon into dry measuring cup, then level Rice /Misc. Rice /Misc. Scoop out or pour into dry measuring cup Scoop out or pour into dry measuring cup Small amounts Small amounts Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl

14. Liquid Measuring Always use liquid measuring cups. Milk/Water/Liquid Milk/Water/Liquid Place measuring cup on counter, pour liquid in, check at eye level. Place measuring cup on counter, pour liquid in, check at eye level. Vanilla/Small amounts Vanilla/Small amounts Pour into a measuring spoon Pour into a measuring spoon Hold over small bowl to catch excess. Hold over small bowl to catch excess. (Not over mixing bowl)

15. Moist Ingredients Brown Sugar Brown Sugar Pack firmly into a dry measuring cup, press until level. Pack firmly into a dry measuring cup, press until level. Shortening/Peanut Butter Shortening/Peanut Butter Pack firmly into a dry measuring cup, level. Pack firmly into a dry measuring cup, level. Remove with a rubber scraper/spatula Remove with a rubber scraper/spatula Cut/Shredded foods Cut/Shredded foods Press or place into a dry measuring cup Press or place into a dry measuring cup

16. Using your Hands Make sure your hands are clean!!! For some ingredients it is best to use your hands: Eggs Eggs Do not break on the side of the mixing bowl, shells may fall in. Do not break on the side of the mixing bowl, shells may fall in. Packages: Packages: Open and pour into mixture Open and pour into mixture Chunks/Squares: Chunks/Squares: Unwrap and measure out with hands Unwrap and measure out with hands