1 / 14

Mastering Kitchen Measurements: Essential Abbreviations and Techniques for Perfect Recipes

Successful cooking relies heavily on accurate measurements. This guide covers essential kitchen abbreviations, including tablespoons (T), teaspoons (t), cups (C), ounces (oz), gallons (gal), and pounds (lb). Learn about the differences between dry and liquid measuring techniques, proper tools to use, and how to measure various ingredients. Discover helpful equivalencies to simplify scaling recipes, such as how many tablespoons are in a cup or ounces in a pound. With these tips, you'll confidently navigate your kitchen and improve your cooking skills.

charleigh
Télécharger la présentation

Mastering Kitchen Measurements: Essential Abbreviations and Techniques for Perfect Recipes

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. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Kitchen Measurement A key to successful cooking

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

  3. Abbreviations • Cup • C • 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 • 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?

  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

  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

More Related