Measuring 101
This presentation is the property of its rightful owner.
Sponsored Links
1 / 14

Measuring 101 PowerPoint PPT Presentation


  • 102 Views
  • Uploaded on
  • Presentation posted in: General

Measuring 101. Proper equipment and techniques, Abbreviations and Equivalents. Measuring Equipment. Nested (graduated) measuring cups – Used for dry ingredients Measuring spoons – Used for small amounts of liquid or dry ingredients

Download Presentation

Measuring 101

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Measuring 101

Measuring 101

Proper equipment and techniques,

Abbreviations and

Equivalents


Measuring equipment

Measuring Equipment

  • Nested (graduated) measuring cups – Used for dry ingredients

  • Measuring spoons – Used for small amounts of liquid or dry ingredients

  • Clear glass measuring cups – Used for liquid ingredients. Should have a spout on the cup!

  • Straight-edged spatula – Used to level off dry ingredients on spoons or in cups.


Nested measuring cups

Nested measuring cups

  • Standard 4 piece set

    • ¼ cup

    • 1/3 cup

    • ½ cup

    • 1 cup

spatula


Measuring spoons

Measuring spoons

  • Standard 4 piece set.

    • ¼ teaspoon

    • ½ teaspoon

    • 1 teaspoon

    • 1Tablespoon


Clear glass measuring cups

Clear glass measuring cups

  • Liquid measuring cups are usually found in various sizes.

    • 1 cup

    • 2 cup

    • 4 cup


Measuring 101

How to Measure...


Flour and other dry ingredients

Flour and other dry ingredients

  • Spoon ingredients lightly into the measuring cup, heap it full.

  • Level with a straight-edge knife or spatula.

Do Not PACK!

Sift dry ingredients with lumps!


Brown sugar fats

Brown sugar & fats

  • Spoon ingredients into the measuring cup and PACK down firmly.

  • Heap and level off.

Should retain shape!


Stick margarine or butter

Stick margarine or butter

  • Sticks have measuring amounts marked on the sides of the paper wrapping.

  • Cut with a knife the amount needed.

  • 1 stick butter = ½ cup = 8 Tablespoons


Liquids ex water and milk

Liquids (Ex. Water and Milk)

  • MUST be measured at eye level.

  • Place glass measuring cup on a flat surface.

  • Stoop down to read the measurement at eye level.


Using measuring spoons

Using measuring spoons

  • Only small amounts!

  • Thin liquids – pour into spoon until full over an empty bowl.

  • Dry ingredients – scoop spoon into container until full – level off with straight edge.

Never measure directly over your mixing bowl!!!


Measuring quiz

When reading orange juice amounts in the clear measuring cup, hold it in the air.

2. Measure flour in the clear measuring cup.

? Measuring Quiz ?

4. What utensil is used to measure small amounts of salt or vanilla?

Measuring spoons

No

  • Which of the following ingredients should be packed before leveling off?

  • FLOUR

  • BROWN SUGAR

  • CEREAL

  • CRISCO

  • WHITE SUGAR

No

3. What utensil is used to level off dry ingredients?

Spatula


Common abbreviations

T. or TBSP. = tablespoon

t. or tsp. = teaspoon

c. = cup

lb. or # = pound

min. = minute

doz. = dozen

oz. = ounce

pt. = pint

qt. = quart

gal. = gallon

Common abbreviations


Equivalents you need to know

1 T. = _______ t.

1c. = _______ T.

1 c. = _______ oz.

¼ c. = ______ T.

1 pt. = ______ c.

1 qt. = ______ pt.

1 gal. = ______ qt.

1 lb. = _______ oz.

½ c. = _______ T.

1 stick margarine = _______ T.

1 stick margarine = _______ c.

4 sticks margarine = _______ lb.

Equivalents– you need to know!

3

16

16

8

8

8

4

2

1/2

2

4

1


  • Login