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Mastering Recipes: Reading, Writing, and Measuring

Learn how to read and write recipes, understand abbreviations, and master measuring techniques to become a successful cook. This guide covers all the essentials for following recipes and creating delicious meals.

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Mastering Recipes: Reading, Writing, and Measuring

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  2. Introduction • Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef!

  3. Objectives • Successful cooks know: • How to read a recipe • Write proper abbreviations • Describe Measuring Techniques • Identify Equivalents • Change a Recipe – by doubling it or cutting it in half

  4. I. What’s in a recipe? • A formula! • Read the recipe before you cook. The parts of the recipe tell you: • Name • Ingredients • Equipment • Directions • Yield (number of servings) • Sometimes - Nutritional Analysis

  5. Quesadillas (Serves 4 - 2 per person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. Parts of a Recipe NameWhat the recipe is called. • A recipe usually includes: YieldNumber of servings the recipe makes. IngredientsFood products you need to make the recipe. Equipment DirectionsSteps you follow to make the recipe.

  6. II. What’s an Abbreviation? • Understanding the language of recipes takes the guesswork out of cooking. • Abbreviation -a shortened form of a word or phrase • Abbreviations in measuring units: • Save space on the cookbook page. • Make recipes easier to read.

  7. Name the Abbreviations • The U.S. uses the English system: • Teaspoon = • Tablespoon = • Cup = • Pint = • Quart qt. • Gallon = • Ounce/fluid ounce = • Pound =

  8. Name the Abbreviations • Most other countries use the Metric system: • Milliliter ml • Liter L • Grams g • Kilogram kg

  9. Name the Abbreviations • More abbreviations: • Few grains, dash, pinch =f.g. • Dozen = • Pound = • Inch = • Second =sec. • Minute =min. • Hour = • Degree = • Fahrenheit/Celsius =F. / C

  10. III. Name That Utensil/Tool • Serving spoons & cups vary in size. Only use these standard measuring utensils… Can you name them?

  11. The Right Measuring Utensil • What are two ingredients that you’d measure with when using: • measuring spoons? • dry/solid measuring cups? • a liquid measuring cup? • Which measuring utensil would you use to measure each of these ingredients? • 1 1/3 cups flour • 1 1/2 teaspoons baking powder • 1/2 cup milk • 2 tablespoons cooking oil

  12. Measuring Liquid Ingredients • Liquid ingredients can include: - • To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. - • For smaller amounts use measuring spoons. • Fill the spoon until a slight dome is visible.

  13. Measuring Dry Ingredients • A standard set of dry/solid measuring cups is made of four cup sizes. • What amount does each cup measure?

  14. Measuring Dry Ingredients • Dry ingredients can include: • Flour, sugar, brown sugar, salt, and baking powder. • To measure 1/4 cup or more of a dry ingredient use a measuring cup. • Measuring cups generally come in 1/4, 1/3, 1/2, and 1 cup sizes. • To measure less than a 1/4 cup use a measuring spoon. • Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes. • To measure 1/8 tsp. measure 1/4 tsp. & then remove half.

  15. Measuring Dry Ingredients • Measuring flour: • Do not pack the flour into themeasuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a straight edge. • Measuring brown sugar: • Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge. • Measuring granulated sugar: • Fill the cup with sugar. Level with a straight edge so that sugar is even with top of measuring cup or spoon.

  16. Pass the Cup • Dry/solid measure check-up: • Which of these amounts is greater? Write the amount. 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or 2 Tbsp. 1/2 cup or 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cup or 1 1/4 cup

  17. Measuring Solid Ingredients • Sticks of butter and margarine have measurements marked on the wrapper. • One stick = 1/2 cup or 8 tablespoons or ¼ lb. • Measure solid fats, such as shortening or peanut butter, in a dry measuring cup. • Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup. You can also use a method called the water displacement method

  18. 3/4 cup sugar 1 cup flour 1 Tbsp. water 1 tsp. salt 1 Tbsp. flour 1 1/3 cups water 1/4 cup brown sugar Ingredients & tools properly cleaned and stored. Demonstrate proper measuring techniques by completing the checklist.Name:___________________Checked by:______________ Measuring Techniques Checklist Can you do these things? Hands on activity

  19. 1 Tbsp. 1 tsp. + 1 tsp. + 1 tsp. 3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp. 1/8 tsp. half of 1/4 tsp. 1/8 cup 1 Tbsp. + 1 Tbsp. Measuring Just With Spoons • This chart shows some amounts that you’ll often see in recipes. And it shows how to measure those amounts with measuring spoons.

  20. IV. Basic Equivalents • Equivalents are amounts that are equal to each other. • Dry/Liquid equivalents: • Pinch or Dash = less than 1/8 teaspoon • 1 Tablespoon = • 1/4 cup = 4 Tablespoons • 1/3 cup = 5 Tablespoons & 1 teaspoon • 1/2 cup = • 3/4 cup = 12 Tablespoons • 1 cup =

  21. Basic Equivalents • To help you remember: 1 Tablespoon = 3 tea spoons There are 3 letters in the word tea and 3 teaspoons in a tablespoon. 1/4 c. = 4 Tbsp.

  22. Basic Equivalents 1 = ___ T = ___T + ___ t = ___ T =___ T

  23. Basic Equivalents • To help you remember: A formula2 c. = 1 pt. 2 pt. = 1 qt. 4 qt. = 1 gal.

  24. Basic Equivalents • 1 fluid ounce = 2 Tablespoons • 8 ounces = 1 cup • 16 ounces = 1 pound • 1 pint = 2 cups • 1 quart = 2 pints = 4 cups • 1 gallon = 4 quarts = 8 pints = 16 cups

  25. The following pages are for review • Review on your own for test questions

  26. Equivalents at the Store • At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup. • Here is a helpful guide: • 1 cup = 1/2 pint • 2 cups = • 4 cups = 2 pints • 4 cups = • 4 quarts = 1 gallon

  27. Equivalents at the Store • Answer the following questions with one of these amounts: 1/2 pint 1 pint 1 quart What size container will you buy if. . . 1. A recipe for salad calls for 2 cups of cottage cheese.? 2. A recipe for a fruit dessert calls for 1 cup of whipping cream? 3. You need 4 cups of milk for a pudding? 4. You need 2 cups of sour cream to make a dip? 5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit?

  28. Equivalents at the Store • Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ouncesare in these amounts: • 1 cup = ___ oz. • 1/2 pint = ___ oz. • 1 pint = ___ oz. • 1 quart = ___ oz. • 1 gallon = ___ oz.

  29. Basic Equivalents Pop Quiz • 1. 1 pint = ____ cups • 2. 1 gallon= ____ quarts • 3. 1 quart= ____ cups • 4. 1 cup= ____ tablespoons • 5. 1 tablespoon = ____ teaspoons

  30. V. How to Change a Recipe • You can double a recipe-that is when you want to make twice as much. • Example yield is 2 dozen but you want to make 4 dozen • You take each ingredient and multiple it by 2 (x 2) • You can cut a recipe in half-that is when you want to reduce the amount being made • Example the yield is 6 dozen but you only need to make 3 dozen • You take each ingredient and divide by 2 (/2)

  31. Chocolate Chip Cookies Yields 3 dozen. 2 1/4 cup flour 3/4 cup brown sugar 1 teaspoon baking soda 1 teaspoon vanilla extract 1/4 teaspoon salt 2 eggs 1 cup margarine 2 cup chocolate chips 3/4 cup sugar How Do You Measure Up? • This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double this recipe. Use correct abbreviations.

  32. Chocolate Cake 2 cups sugar 2 teaspoons baking soda 1/2 cup butter 2 chocolate squares 2 eggs 1/2 teaspoon salt 1 cup buttermilk 2/3 cup warm water 2 1/2 cups cake flour 1 teaspoon vanilla extract How Do You Measure Down? • Your Grandma’s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations.

  33. You’re the Expert • Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions: • The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone? • The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone? • Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk?

  34. Kitchen Math Quiz Write down the answers to the following questions. 1. 1 tablespoon is equivalent to __ teaspoons and 1 fluid ounce is equivalent to __ tablespoons. • a. 3, 4 • b. 4, 1 • c. 3, 2 • d. 2, 3 2. How would you measure the following amounts? • a. 2/3 cup • b. 1/8 cup • c. 1 2/3 cup • d. 2 3/4 cups

  35. Kitchen Math Quiz 3. The number of servings a recipe makes is called its ________. • a. serving size • b. yield • c. equivalent • d. supply 4. Match the term on the left with the appropriate abbreviation on the right. • 1. pounds a. c. • 2. cups b. Tbsp. • 3. tablespoons c. lb. • 4. teaspoons d. tsp. • 5. ounces e. oz.

  36. Kitchen Math Quiz 5. True of False? • a. Liquids should always be measured at eye level. • b. When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge. • c. One stick of butter is equal to 1 cup. 6. Look at each of the following measurements and determine which amount is larger: • a. 1/3 cup or 1/4 cup • b. 1 pound or 18 ounces • c. 1 tablespoon or 4 teaspoons • d. 1 pint or 3 cups

  37. Applying What You Know Choose one of the following assignments. • Create a worksheet of math word problems based on kitchen measurements. Be sure to create an answer sheet. Trade worksheets with at least 10 classmates and grade each other’s work. • Create new recipe card that doubles and cuts in half a favorite recipe. Share it with the class explaining what you did. It should be large enough for all to see. For extra credit make the recipe and evaluate the results. • Create an easy-to-read poster of common abbreviations and basic equivalents. Be sure to include visuals and display accurate information. Share with class.

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