• Read through the following 5 slides and take brief notes on them. Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie count per serving. These recipes ensure the same result each time it is made. The opposite of a standardized recipe is an ‘original’ recipe. The most commonly used system of measuring in the United States is based on standard or ‘customary’ units of measurement, which would include ‘volume’ measures such as ounces, teaspoons, tablespoons, cups, pints, and gallons. Measuring spoon sets, used for liquid and dry ingredients, usually include 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Measuring cup sets, used for dry 1 cup, 2 cup, and 1 quart ingredients and solid liquid cup measures are fats, usually include 1 transparent and have cup, ½ cup, 1/3 cup, space above the top and ¼ cup. Some sets measurement line. You may include a 2/3 and can carry a full cup a ¾ cup measure. without spilling. Metric units of measurement are based on multiples of ten, and include milligrams, grams, kilograms, milliliters, and liters. As long as you have the correct measuring equipment, it’s not necessary to convert measurements from one system to another. 1 cup All Purpose Flour: 4 3/8 oz or 125 g Any measurement by weight, whether using customary or metric units, is more accurate than using measuring cups or spoons. Lightly spoon dry ingredients into the measuring cup, mounding the top. DO NOT SHAKE DOWN OR PACK. Using the flat side of a knife or a straight- edge spatula, level the ingredients. Since there is some degree of error with each measurement, measure the fewest number of times possible. Brown sugar is the ONLY dry ingredient that is packed into the measuring cup. Pack the sugar, level the top, and invert. If packed correctly, the damp sugar should maintain the shape of the measuring unit. Pack fats into a dry measuring cup, level the top, and remove with a rubber spatula, OR use a water-displacement method to measure. Example: measure ½ cup of water into a liquid measuring cup; add fat until the water level reaches the 1 cup mark; you have just measured ½ cup of fat. When using a scale to measure, place the bowl on the scale first, reset the scale to zero, and then measure in the ingredients. To measure liquids, set the cup measure in a level surface. Pour in the liquid to the right line and read it at eye-level. Food ingredients do not cause eye damage if splashed into the eyes. • Complete the handout Recipe Basics – Abbreviations and Equivalents with the next to slides. 1 pinch = (what you can hold between your thumb and your forefinger), less than 1/8th teaspoon, a dash, a few grains 3 teaspoons = 1 tablespoon 1 cup = 16 tablespoons 1 pint = 2 cups 2 cups = 1 lb. 4 quarts = 1 gallon 1/3 c. = 5 T. + 1 tsp. 4 c. = 1 lb. flour Other Important Equivalents To Remember 1 stick of butter/margarine = 1/2 cup 5 Tbsp. + 1 tsp. = 1/3 cup 8 oz. = 1 c. 16 oz. = 1 lb. The use of abbreviations saves time and space when writing menus and cookbooks. Tablespoon = T. or tbsp. Teaspoon = tsp., t., ts. Cup = cu., c. Pint = pt. Quart = qt. Gallon = gal. Ounce = oz. Pound = lb. or # Calories = cal. Package = pkg. Speck = spk. Hour = hr. Minute = min. Square = Sq. Few Grains = FG • The remaining slides you will need to take notes on. 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 ©2002 Learning Zone Express 13 Mrs. T. and Her Babies Helpful Hints: •T. = Tablespoon •t. = teaspoon •Mrs. T. has 3 baby t.’s •There are 3 little t.’s with 1 big T. Equivalents To Remember: •1 Tablespoon = 3 teaspoons •1/2 Tablespoon = 1 ½ teaspoons Young T. and Cousin Oz. Helpful Hints: •Young T. just got his drivers Young T. Cousin license-He is 16 (16 Tablespoons) Oz. •He now gets to drive the “Cup Car” (1 Cup) •Cousin Oz. is half as old as Young T.-He is only 8 (8 Ounces) •It takes 8 ounces to fill up the Cup Car “Cup Car” (8 oz. = 1 c.) Equivalents To Remember: •8 Ounces = 1 Cup •1 Cup = 16 Tablespoons •3/4 Cup = 12 Tablespoons •1/2 Cup = 8 Tablespoons •1/4 Cup = 4 Tablespoons •1/8 Cup = 2 Tablespoons Basic Equivalents • To help you remember: 1 Tablespoon = 3 t e a spoons There are 3 letters in the word tea and 3 teaspoons in a tablespoon. 1/4 c. = 4 Tbsp. ©2002 Learning Zone Express 16 GAL the Butterfly Helpful Hints: •GAL stands for Gallon •GAL’s wings are so QT! (Quart) •4 Wings = 4 Quarts •Small Circles Represent 1 C. Equivalents To Remember: •4 Cups = 1 Quart •4 Quarts = 1 Gallon •16 Cups = 1 Gallon The Cup Kids Helpful Hints: •Each Kid represents 1 cup Equivalents To Remember: •2 Cups = 1 Pint •2 Pints = 1 Quart •4 Cups = 1 Quart Basic Equivalents To help you remember: A formula 2 c. = 1 pt. 2 pt. = 1 qt. 4 qt. = 1 gal. ©2002 Learning Zone Express 19.