Measuring Ingredients. Whitehall School District FCS Department Mrs. Stendahl

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1 Measuring Ingredients Whitehall School District FCS Department Mrs. Stendahl

2 Objectives Identify standard units of measure Identify measuring tools Describe the proper procedures to measure various kinds of ingredients

3 Terminology Volume-teaspoon, tablespoon, cup, fluid ounce, quart, gallon Equivalent-expressing the same amount of ingredients in different units of measure

4 Units of Measure Amounts of ingredients can be listed in different measures Most ingredients are listed by volume which means the amount of space they take up Some ingredients are measured by weight A few ingredients are measured by the number of items such as one banana or two eggs

5 Units of Measure The USA uses customary weights and measures Other places in the world use metric measure

6 Customary Units The following are the most common units of measure found in recipes They are often abbreviated Volume: teaspoons (tsp. or t.), tablespoons (Tbsp. or T.), cup (C. or c.), fluid ounce (fl. oz.), pint (pt.), quart (qt.), and gallon (gal.) Weight: ounce (oz.), pound (lb., lbs. or #) Temperature: degrees Fahrenheit ( F) Length: inches (in.)

7 Customary Units Weight can be measured in ounces This type of ounce is not the same as volume measure A cup of popcorn and a cup of water are the same amount but one definitely weighs more than the other To find out what each weighs you must use a scale, not a measuring cup

8 Metric Measurements Metric system is based on multiples of ten Once familiar with the system it is easier than the customary units of measure These measures are usually found in recipes Volume: milliliter (ml), liter (L) Weight: milligram (mg), gram (g), kilogram (kg) Temperature: degrees Celsius ( C) Length: centimeters (cm)

9 Equivalents-Volume Customary Measure Customary Equivalent 1 tsp. 5 ml 1 Tbsp. 3 tsp. 15 ml 1 fl. Oz. 2 Tbsp. 30 ml ¼ cup Approximate Metric Equivalent 50 ml 1/3 cup 75 ml ½ cup 125 ml 2/3 cup 150 ml

10 Equivalents-Volume Customary Measure ¾ cup Customary Equivalent 1 cup 8 fl. oz. or 16 Tbsp. 1 pt. 2 cups or 16 fl. oz. 1 qt. 2 pt. or 4 cups or 32 fl. oz. 1 gal. 4 qt. 4 L Approximate Metric Equivalent 175 ml 250 ml 500 ml 1000 ml or 1L

11 Equivalents-Weight Customary Measure Customary Equivalent 1 oz. 28 g 1 lb. 16 oz. 500 g Approximate Metric Equivalent 2 lb. 32 oz g or 1 kg

12 Equivalents-Temperatures Customary Measure Customary Equivalent 0 F -18 C 32 F 0 C 350 F 180 C 400 F 200 C Approximate Metric Equivalent

13 Equipment for Measuring The well equipped kitchen includes the following measuring tools: Dry measures-the customary set will include 1 cup, ½ cup, 1/3 cup, and ¼ cup Liquid Measuring cups-are transparent, have a spout and are for measuring all pourable ingredients Liquid measuring cups are marked with fluid ounces, and fractions of a cup

14 Equipment for Measuring Measuring Spoons-comes in a set of four or five spoons Customary measurements include: ¼ tsp., ½ tsp., 1 tsp. and 1 Tbsp. Always use standard measuring tools Nonstandard items such as cups and spoons are used for serving foods and vary in sizes Use a straight edged spatula to level the dry measures

15 Equipment for Measuring Restaurants will use scales to measure the ingredients for recipes Weight is a more accurate measure for ingredients Weight is used most often for large quantities of measure It is quicker to weigh out ingredients than to measure them if making large quantities

16 Using Combinations of Measures Sometimes you will need to use a combination of measuring cups or spoons to get the measurements you need in recipes To make ¾ cup you will need to use the ½ cup and ¼ cup or measure ¼ cup three times It is more accurate when you measure the least amount of times, so ½ and ¼ is a better method to use Knowing the equivalents makes measuring easier

17 Techniques for Measuring In addition to proper tools, you also need to use the right methods to get the proper amounts of measure

18 Measuring Liquids Liquid measuring cups are used to measure all liquids, oils, and syrups 1. Set the cup on a level surface 2. Carefully pour the liquid into the measuring cup 3. Bend down and look at the measurement at eye level for proper reading 4. Add more liquid or pour off excess to the desired measurement

19 Measuring Liquids 5. Look for the meniscus 6. Pour into the mixing container, using a rubber scraper to empty the cup completely

20 Measuring Dry Ingredients Nested, Dry or Mary Ann Measuring cups are used to measure dry ingredients such as flour, sugar, dry beans, diced meat, chopped vegetables, nuts, chocolate chips, etc. Different items are measured differently. Follow along for the steps for each

21 Measuring Dry Ingredients-White Sugar 1. Take the nested measuring cup of the size called for in the recipe and scoop up the granulated sugar so the sugar is heaping in the cup 2. Using a level spatula, scrape over the top of the cup to level the sugar off while the cup is held over the canister of sugar 3. Pour into the mixing bowl or pitcher, etc.

22 Measuring Dry Ingredients-Brown Sugar 1. Take the nested measuring cup of the size called for in the recipe and scoop up the brown sugar packing it tightly along the side of the canister. 2. Be sure that the sugar is tightly packed and has more than a level cupful. 3. Using a level spatula, scrape over the top of the cup to level the sugar off while the cup is held over the canister of sugar 4. Pour into the mixing bowl or pitcher, etc.

23 Measuring Dry Ingredients-Flour 1. Stir the canister of flour gently. Scoop up spoonfuls of flour and gently place into the measuring cup while holding over the canister. Add spoonfuls until the flour is heaping over the top of the cup. 2. Using a level spatula, scrape over the top of the cup to level the flour off while the cup is held over the canister of flour. 3. Pour into the mixing bowl or pitcher, etc.

24 Measuring Dry Ingredients-Sifted Flour Note that some recipes will call for sifted flour. If this is the case, do the following: Place a sheet of waxed paper on the counter. Sift flour onto the waxed paper. Gently spoon flour into the measuring cup. Add spoonfuls until the flour is heaping over the top of the cup.

25 Measuring Dry Ingredients-Sifted Flour Using a level spatula, scrape over the top of the cup to level the flour off while the cup is held over the canister of flour. Pour into the mixing bowl or pitcher, etc.

26 Measuring Dry Ingredients-Loose items Gently spoon the item into the cup. Fill to the top and check the height with the palm of your hand. Do not heap the cup unless indicated. Pour into the bowl or container.

27 Measuring Solid Fats-Stick Method 1. This method is for fat that comes in sticks such as butter or margarine and some shortenings. 2. The wrapper is marked with tablespoons and fractions of a cup. 3. Simply cut off the amount you need as indicated on the lines of the paper wrapper. 4. You can open the paper or cut right through it. 5. Remove the paper and put into the bowl, etc.

28 Measuring Solid Fats-Dry Measuring Cup Method 1. Pack the fat down into the cup, pressing firmly to fill in all the spaces. 2. Level off the cup using a rubber scraper. 3. Then using the rubber scraper, empty out the measuring cup into the bowl, etc. 4. Use the same method with measuring spoons.

29 Measuring Solid Fats-Water Displacement Method 1. This method combines fat with water in the measuring cup and requires some math. 2. Subtract the amount of fat to be measured form one cup. 3. The difference is the amount of water that you will pour into the cup. 4. Scoop fat into the cup until the water rises to the one cup measurement. 5. Look for the meniscus.

30 Measuring Solid Fats-Water Displacement Method 6. Pour off the water using a spoon or spatula to hold the fat from falling out of the cup when you turn the cup over. 7. Pour the fat into the mixing container, using a rubber scraper to empty the cup completely

31 Measuring by Weight Some ingredients will be measured by weight. Containers of products that you purchase may be the exact weight needed. You may need to use a food scale.

32 Measuring with the Food Scale Decide what container you will be measuring the ingredients into. Put the container on the scale and then adjust the scale to read zero. Add the food to the container until the scale reads the amount needed.

Sara Jane Strecker, FACS Educator Learning Zone Express

= = 1 Sara Jane Strecker, FACS Educator 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,