# Foods I Unit 4: Measuring/Abbreviations/Equivalents - PowerPoint PPT Presentation

Foods I Unit 4: Measuring/Abbreviations/Equivalents

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Foods I Unit 4: Measuring/Abbreviations/Equivalents

## Foods I Unit 4: Measuring/Abbreviations/Equivalents

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1. Foods I Unit 4: Measuring/Abbreviations/Equivalents Most ingredients are measured by volume, which means the amount of space an ingredient takes up.

2. Units of Measure Customary • Volume: • Weight: • Temperature: • Length: Metric • Volume: • Weight: • Temperature: • Length:

3. Equivalents 3t. = 4 T. = 4 c. = 4 qt. = 2 c. = 1 lb. = 8 oz. =

4. Measuring Tools LIQUID Measuring Cup DRY Measuring Cups Measuring Spoons

5. Measuring Rules 1. ALWAYS measure liquid ingredients at eye level to assure accuracy. 2. Do NOT pack dry ingredients “except” for ingredients with moisture…

6. Culinary Abbreviations

7. Adjusting the Yield: formula 1. Determine the desired yield. 2.Use the formula. 3.Multiply each ingredient amount by that number 4. Convert measurements into “logical” amounts 5. Make any necessary adjustments to equipment, temperature, and time

8. Recipe Substitutions