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Kitchen Measurement. A key to successful cooking. Abbreviations. Tablespoons T tb Tbsp / tbsp Teaspoons t ts tsp. Abbreviations. Cup C c Square Sq Ounce oz. Fluid Ounce fl. oz. Pound Lb #. Abbreviations. Gallon gal. Quart qt. Pint pt. Abbreviations. Large lg.

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Kitchen measurement l.jpg

Kitchen Measurement

A key to successful cooking


Abbreviations l.jpg
Abbreviations

  • Tablespoons

    • T

    • tb

    • Tbsp / tbsp

  • Teaspoons

    • t

    • ts

    • tsp


Abbreviations3 l.jpg
Abbreviations

  • Cup

    • C

    • c

  • Square

    • Sq

  • Ounce

    • oz.

  • Fluid Ounce

    • fl. oz.

  • Pound

    • Lb

    • #


Abbreviations4 l.jpg
Abbreviations

  • Gallon

    • gal.

  • Quart

    • qt.

  • Pint

    • pt.


Abbreviations5 l.jpg
Abbreviations

  • Large

    • lg.

  • Medium

    • med.

  • Weight

    • wt.

  • Package

    • pkg.

  • Hour

    • hr.


Equivalencies l.jpg
Equivalencies

  • 3 t = 1 T

  • 2 T = 1 oz.

  • 4 T = ¼ cup

  • 5 1/3 T = 1/3 cup

    • 5 T + 1 t = 1/3 c

  • 10 2/3 T = 2/3 cup

    • 10 T + 2 t = 2/3 c

      How many T = 1 cup?


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Equivalencies

  • 1 gal. = 4 qt.

  • 1 qt. = 2 pt.

  • 1 pt. = 2 c.

  • 1 c. = 8 oz.


Equivalencies fluid ounces l.jpg
Equivalencies – fluid ounces

For Liquids:

  • 1 c = 8 oz.

  • 1 pt = 2 c = 16 oz.

  • 1 qt = 2 pt = 4 c = 32 oz.

  • ½ gal = 2 qt = 4 pt = 8 c =64 oz.

    Figure it out!

  • 1 gal = __ qt = __ pt

    = __ c = __ oz


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Equivalencies - pounds

  • 1 lb = 16 oz.

  • 1 lb butter=2 cups = 4 sticks

    How much is in one stick?


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Measuring ingredients

There are two kinds of measuring:

  • Dry measuring

  • Liquid measuring

    They each have their own types of equipment and techniques to use.

    Note: moist ingredients use same equipment, different techniques.


Dry measuring always use a dry measuring cup l.jpg
Dry MeasuringAlways use a dry measuring cup

  • Flour

    • sift, pour or spoon into dry measuring cup, then level

  • Sugar

    • Pour/spoon into dry measuring cup, then level

  • Rice /Misc.

    • Scoop out or pour into dry measuring cup

  • Small amounts

    • Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl


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Liquid Measuring

Always use liquid measuring cups.

  • Milk/Water/Liquid

    • Place measuring cup on counter, pour liquid in, check at eye level.

  • Vanilla/Small amounts

    • Pour into a measuring spoon

    • Hold over small bowl to catch excess.

      (Not over mixing bowl)


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Moist Ingredients

  • Brown Sugar

    • Pack firmly into a dry measuring cup, press until level.

  • Shortening/Peanut Butter

    • Pack firmly into a dry measuring cup, level.

    • Remove with a rubber scraper/spatula

  • Cut/Shredded foods

    • Press or place into a dry measuring cup


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Using your HandsMake sure your hands are clean!!!

For some ingredients it is best to use your hands:

  • Eggs

    • Do not break on the side of the mixing bowl, shells may fall in.

  • Packages:

    • Open and pour into mixture

  • Chunks/Squares:

    • Unwrap and measure out with hands


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