Most ingredients are measured by volume which means the amount of space an ingredient takes up Units of Measure Customary Volume t T c oz pt gal Weight oz lb Temperature degrees in Fahrenheit ID: 645085
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Slide1
Foods I Unit 4: Measuring/Abbreviations/Equivalents
Most ingredients are measured by volume, which means the amount of space an ingredient takes up.Slide2
Units of Measure
Customary
Volume: t., T., c., oz., pt., gal.
Weight: oz., lb.
Temperature: degrees in Fahrenheit
Length: Inches
Metric
Volume: mL., L
Weight: mg., g., kg.
Temperature: degrees in Celsius
Length: cmSlide3
Equivalents
3t. =
1T.
4 T. =
¼ c.
4 c. =
1 qt.
4 qt. =
1 gal.
2 c. =
1 pt.
1 lb. =
16 oz.
8 oz. =
1 c.Slide4
Measuring Tools
LIQUID Measuring Cup
Measure all liquid ingredients: water, milk, oil
DRY Measuring Cups
Measure all dry ingredients: flour, sugar
Measuring Spoons
Measure smaller amounts: dry & liquid ingredientsSlide5
Measuring Rules
1. ALWAYS measure liquid ingredients at eye level to assure accuracy.
2. Do NOT pack dry ingredients “
except”
for ingredients with moisture…
Brown Sugar
Peanut Butter
Shortening
Butter/MargarineSlide6
Culinary Abbreviations
Measurement
Equals
Abbreviation
Teaspoon
=
t.
Tablespoon
=
T.
Cup
=
c.
Pint
=
pt.
Quart
=
qt.
Gallon
=
gal.
Ounce
=
oz.
Pound
=
lb.
Minute
=
min.
Hour
=
hr.Slide7
Adjusting the Yield: formula
1. Determine the desired yield.
Represents the number of servings
2.
Use the formula.
Desired yield divided by regular yield =
# to multiply by
3.
Multiply each ingredient amount by that number
Keeps all ingredients in the same proportion
4. Convert measurements into “logical” amounts
Use a more “workable” unit of measure
5. Make any necessary adjustments to equipment, temperature, and time
Use the right size of equipment after adjustmentSlide8
Recipe Substitutions
Ingredient
Ingredient Substitute
Baking Powder (1 t.)
½ t. cream of tarter + ¼ t. baking soda
Buttermilk
1 T. lemon juice or vinegar + 1 c. milk
Garlic (1 clove)
1/8 t. garlic powder
Cornstarch (1 T.)
2 T. flour