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Kitchen Measurement

Kitchen Measurement

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Kitchen Measurement

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  1. Kitchen Measurement A key to successful cooking

  2. Abbreviations • Tablespoons • T • Tbsp / tbsp • Teaspoons • t • tsp

  3. Abbreviations • Cup • C • Square • Sq • Ounce • oz. • Fluid Ounce • fl. oz. • Pound • Lb

  4. Abbreviations • Gallon • gal. • Quart • qt. • Pint • pt.

  5. Abbreviations • Large • lg. • Medium • med. • Weight • wt. • Package • pkg. • Hour • hr.

  6. Equivalencies • 3 t = 1 T • 2 T = 1 oz. • 4 T = ¼ cup How many T = 1 cup?

  7. Equivalencies • 1 gal. = 4 qt. • 1 qt. = 2 pt. • 1 pt. = 2 c. • 1 c. = 8 oz.

  8. 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 4 8 16 128

  9. Equivalencies - pounds • 1 lb = 16 oz. • 1 lb butter=2 cups = 4 sticks How much is in one stick?

  10. 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.

  11. 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

  12. 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)

  13. 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

  14. 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