MEASURINGMEASURING
VOCABULARY AND VOCABULARY AND INFORMATIONINFORMATION
FOOD FOR TODAYFOOD FOR TODAY
CHAPTER 8; SECTION 1 & 2CHAPTER 8; SECTION 1 & 2
Recipe BasicsRecipe Basics
Chapter 8; Section 1Chapter 8; Section 1
MEASURING MEASURING VOCABULARYVOCABULARY
Chapter 8; Chapter 8; Section 1Section 1
RECIPE RECIPE YIELDYIELD ASSEMBLY ASSEMBLY
DIRECTIONSDIRECTIONS
Chapter 8; Section 2Chapter 8; Section 2 VOLUMEVOLUME EQUIVALENTSEQUIVALENTS WATER WATER
DISPLACEMENT DISPLACEMENT METHODMETHOD
FAREINHEITFAREINHEIT CELCIUSCELCIUS
MEASURING MEASURING VOCABULARYVOCABULARY
RECIPERECIPE Is a set of directions for making a food or Is a set of directions for making a food or
beveragebeverage YIELDYIELD
Is the number of servings or amounts a Is the number of servings or amounts a recipe makesrecipe makes
Example: 8 servings/yieldExample: 8 servings/yield ASSEMBLY DIRECTIONSASSEMBLY DIRECTIONS
The step by step procedure that explains The step by step procedure that explains how to combine the ingredients in a recipehow to combine the ingredients in a recipe
CHARACTERISTICS OFCHARACTERISTICS OFA GOOD RECIPEA GOOD RECIPE
A good recipe has two partsA good recipe has two parts A list of ingredients with the amounts A list of ingredients with the amounts
requiredrequired The directions for mixing the ingredientsThe directions for mixing the ingredients
As well as:As well as: Ingredients listed in the order of their useIngredients listed in the order of their use Exact measurements (amounts) of each Exact measurements (amounts) of each
listed ingredient listed ingredient
CHARACTERISTICS OFCHARACTERISTICS OFA GOOD RECIPEA GOOD RECIPE
Simple, step-by-step directions (steps Simple, step-by-step directions (steps listed in sequence)listed in sequence)
Cooking timeCooking time Cooking temperatureCooking temperature Size of correct cooking equipment to Size of correct cooking equipment to
useuse Number and size of servings the recipe Number and size of servings the recipe
makesmakes That the recipe be a tested oneThat the recipe be a tested one
HOMEMADE GRANOLA
3 C rolled oats1 C seeds1 C rice cereal½ C oil½ C honey1 C raisins1 C dried fruit
Preheat oven to 300ºF. Mix all ingredients except raisins and driedfruit in a large bowl. Spread in a single layer on a baking sheet. Bake For 30 minutes, stirring often, until golden brown. Stir raisins and Dried fruit. Cool. Makes 8 Cups granola, or 16 (½) -cup servings
248 calories, 10 grams of fat per serving
Ingredients and amounts
Temperature
Equipment
Directions
Time
Yield
Nutritional Information
RECIPE INFORMATION
Measuring Measuring IngredientsIngredients
Chapter 8; Section 2Chapter 8; Section 2
MEASURING MEASURING VOCABULARYVOCABULARY
VOLUMEVOLUME The amount of space an ingredient The amount of space an ingredient
takes uptakes up EQUIVALENTSEQUIVALENTS
Same amount of ingredient but using Same amount of ingredient but using different units of measuredifferent units of measure Example: metric and customary unitsExample: metric and customary units
WATER DISPLACEMENT METHODWATER DISPLACEMENT METHOD A method of measuring fat using waterA method of measuring fat using water
MEASURING MEASURING VOCABULARYVOCABULARY
SIFTINGSIFTING To put an ingredient through a sieve or To put an ingredient through a sieve or
other straining device in order to other straining device in order to separate the fine from the coarse separate the fine from the coarse particles particles
Makes measurements less denseMakes measurements less dense Never sift whole grainsNever sift whole grains Flour and powdered sugarFlour and powdered sugar
MEASURING MEASURING EQUIPMENTEQUIPMENT
DRY MEASURING CUPDRY MEASURING CUP 1 Cup (C or c)1 Cup (C or c) ½ C, 1/3 C, ¼ C½ C, 1/3 C, ¼ C
LIQUID MEASURING CUPLIQUID MEASURING CUP Teaspoon, Tablespoon, cups, pints (pt),Teaspoon, Tablespoon, cups, pints (pt), Quarts (qt), gallons (gal)Quarts (qt), gallons (gal)
MEASURING MEASURING EQUIPMENTEQUIPMENT
MEASURING SPOONSMEASURING SPOONS 1 Tablespoon (T or Tbsp)1 Tablespoon (T or Tbsp) 1 Teaspoon (t or tsp)1 Teaspoon (t or tsp) ½ tsp, ¼ tsp, 1/8 tsp½ tsp, ¼ tsp, 1/8 tsp
MEASURING MEASURING TECHNIQUESTECHNIQUES
How to measure with liquidsHow to measure with liquids How to measure with dry How to measure with dry
ingredientsingredients How to measure with moist How to measure with moist
ingredientsingredients
LIQUIDSLIQUIDS1.1. Set the cup on level Set the cup on level
surfacesurface
2.2. Pour liquid into liquid Pour liquid into liquid measuring cupmeasuring cup
3.3. Bend down to look at Bend down to look at eye leveleye level
a.a. Look for the meniscusLook for the meniscus
4.4. Add more liquid or Add more liquid or pour out excess if pour out excess if neededneeded
DRY INGREDIENTSDRY INGREDIENTS
Measure ingredients over the counter or Measure ingredients over the counter or sink not the bowl you are using for mixingsink not the bowl you are using for mixing
Fill the measuring cup with the Fill the measuring cup with the ingredientingredient By spooning it in (flour)By spooning it in (flour) By scooping it in (sugar, dry beansBy scooping it in (sugar, dry beans
Level off with a straight-edged spatula or Level off with a straight-edged spatula or the back of a butter knifethe back of a butter knife
Examples: flourExamples: flour
MEASURE BY WEIGHTMEASURE BY WEIGHT
Choose a containerChoose a container Place empty container on scalePlace empty container on scale Adjust the weight so the scale reads Adjust the weight so the scale reads
0/zero0/zero Add food to desired weightAdd food to desired weight
MOIST INGREDIENTSMOIST INGREDIENTS
Same as dry except that you pack Same as dry except that you pack the ingredient down; then level offthe ingredient down; then level off
This insures that the ingredient is This insures that the ingredient is accurately measuredaccurately measured
Examples:Examples: Brown sugarBrown sugar Peanut butterPeanut butter ShorteningShortening
MEASURING MEASURING EQUIVALENTSEQUIVALENTS
1 T = 3 t1 T = 3 t 1 stick of butter = ½ C1 stick of butter = ½ C 4 sticks of butter = 1 pound (lb., #)4 sticks of butter = 1 pound (lb., #) 1 cup = 8 fl. oz or 16 T1 cup = 8 fl. oz or 16 T 1 pint = 2 cups1 pint = 2 cups 1 quart = 2 pts.1 quart = 2 pts. 1 gallon = 4 quarts1 gallon = 4 quarts 1 pound = 16 ounces1 pound = 16 ounces ¾ C =¾ C = ¼C + ½ C ¼C + ½ C or or ¼ + ¼ + ¼ ¼ + ¼ + ¼
EQUIVALENTSEQUIVALENTS
¼ + ¼ = ¼ + ¼ = ½ + ½ =½ + ½ = 1/3 + 1/3 =1/3 + 1/3 = dashdash
• ½ C½ C• 1 C or 16 T1 C or 16 T• 2/3 C2/3 C• 1/8 t1/8 t
CUSTOMARY UNITSCUSTOMARY UNITS
Teaspoon, tablespoon, cup, fluid Teaspoon, tablespoon, cup, fluid ounce pint, quart, gallon, ounce, ounce pint, quart, gallon, ounce, pound, degrees Fahrenheit, inchespound, degrees Fahrenheit, inches
Used in the United StatesUsed in the United States
METRIC UNITSMETRIC UNITS
Milliliter, liter, milligram, gram, Milliliter, liter, milligram, gram, degrees Celsius, centimeterdegrees Celsius, centimeter
Used around the world; including Used around the world; including the U.S.the U.S.
CONVERTING CONVERTING TEMPERATURESTEMPERATURES
1.8 x ºC + 32 =ºF1.8 x ºC + 32 =ºF
1.8 x 192 ºC + 32 = 1.8 x 192 ºC + 32 = 377.6 ºF377.6 ºF
(F – 32) x 0.56 = ºC(F – 32) x 0.56 = ºC
(375 ºF - 32) x 0.56 = (375 ºF - 32) x 0.56 = 192.08 ºC192.08 ºC
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