1. 1 Measuring Basics Chapter 46

2. 2 Units of Measure ► Volume – amount of space taken up by an ingredient ► Ounce is used as a measure of weight and volume ► Ex. Teaspoon = t ► Tablespoon = T ► Cup = C ► See page 453 for examples

3. 3 ► Weight – ounce = oz ► Pound = lb

4. 4 Temperature and Length ► Measured in degrees Fahrenheit ► (customary system is standard measure for U.S.) ► Metric uses Celsius ► (metric is used throughout most of world) ► **based on meter

5. 5 Metric System ► First proposed by Gabriel Mouton in France, 1670, and put into practice in 1795. ► The customary system is based on the British Imperial System. ► Great Britain, incidentally is gradually converting to metric.

6. 6 Equivalent Measurements ► Same amount expressed in a different way using a different unit of measure ► 16 0z = 1 lb ► Refer to page 454 Figure 46.1, to add to your notes

7. 7 Measuring Techniques ► Liquid Ingredients ► --clear glass or plastic measuring cup ► --always place on flat surface and bend over to read it ► --small amounts measured with measuring spoons

8. 8

9. 9 ► Dry Ingredients ► --use magic measurer or dry ingredient measuring cups ► --use the flat side of a knife or spatula to level off

10. 10

11. 11 ► Flour ----- always spoon flour gently into dry measuring cup ► DO NOT SHAKE OR PACK DOWN ► Brown sugar – spoon in sugar and press it down and add more to it

12. 12 Solid Fats ► Spoon fat into dry measurer ► Water displacement ► – measure ¼ C of shortening ► --fill a liquid measure to the ¾ C mark ► --then fill with water until it reaches 1 C

13. 13 Measuring by Weight ► Use a kitchen scale ► Adjust for pan ► See page 455, figure 46.2 for additional measuring equipment

14. 14 Adjusting Measurements ► Works well for soups, salads, casseroles and some desserts ► Adjust recipe BEFORE you begin to work ► Make any needed adjustments to equipment ► Adjust cooking time if needed

15. 15 Equivalents ► 3 medium apples – 1 lb ► 1 slice bread – ¼ C fine dry crumbs ► 2 sticks butter or margarine = 1 C ► 4 oz semi-hard cheese – 1 C shredded ► 1 square baking chocolate = 1 oz ► 3 ½ C all purpose flour = 1 lb ► 1 C dry kidney beans = 6 C cooked ► 1 C uncooked noodles = 1 ¾ C cooked

16. 16 More Equivalents ► 1 T = 3 t ► ¼ C = 4 T ► 1/3 C = 5 1/3 T ► ½ C = 8 T ► ¾ C =12 T ► 1 C = 16 T or 8 fl oz ► 1 pt =2 C ► 1 qt = 4 C or 2 pts ► 1 gal =4 qt ► 1 lb = 16 oz (solid) ► 2 lb = 32 oz

17. 17 ► Cookbook writer Fannie Farmer revolutionized cooking when, in 1896, her self-published Boston Cooking School Cookbook introduced precise measurement to the American kitchen. Known as “the mother of level measurement,” she replaced terms such as a handful and dash with level tablespoon and ¼ teaspoon. She told cooks to bake at 400 degrees for 30 minutes instead of “bake until done.” ► Thanks to Farmer, even inexperienced cooks could follow a recipe with success.

18. 18 Real Life Application ► Meg is preparing a stew recipe that instructs her to cut the meat and vegetables into one-inch (2.5 cm) cubes. ► Meg wants larger pieces, so she cuts the ingredients to about twice that size. ► She follows the rest of the recipe as it is written.

19. 19 ► 1. How will this change affect the stew, if at all? ► The meat may not get done if it is too large, too much mass

20. 20 Activity ► On a sheet of paper, write your name and increase the following recipe from 6 servings to 12 servings.

21. 21 Clam Chowder ► 3 C of potatoes ► 2 C chopped clams ► 1 C clam juice ► 1 medium onion ► 2 t chicken bouillon granules ► 1 t Worcestershire Sauce ► ½ t dried thyme ► Ground pepper to taste ► 2 C milk ► 2 t cornstarch

22. 22 Hand outs ► Hand out on measurement equivalents