measurements and equivalents. recipe basics recipe adjustments

Measurements and Equivalents

Recipe BasicsRecipe Adjustments

German Pancakes (four servings)

Ingredients 3 tablespoons margarine 4 eggs 2/3 cup milk 2/3 cup flour 9 x 13 cake pan or Jelly roll pan Directions

1. Preheat oven to 400˚. Put margarine in 9 x 13 baking pan and put in oven to melt. 2. Crack eggs into a large mixing bowl. Mix well with a wire wisk. 3. Add milk and flour to the bowl. Stir to make a batter. 4. Take pan out of oven when margarine is melted and pour batter into center of the hot pan.

(Remember hot margarine will burn if it touches you!) 5. VERY CAREFULLY, put pan back into oven. Bake at 400˚ for 18 to 20 minutes. The edges

will be brown and the pancake will get bumpy. 6. Using a pancake turner, cut into large pieces and serve immediately with powdered sugar or

syrup.

“To be the chef you’ve always wanted to be

just READ THE RECIPE!”

#1- Read before beginning#2- Check to see if you have all

ingredients#3- Pre-heat oven if needed#4- “Gather” all equipment needed#5- Complete prep of ingredients#6- Measure accurately#7- Mix carefully, following the directions#8- Bake or cook at temperature & time

as directedYIELD: Number of servings

Essential Steps

Doubling and Halving

Stays the same• Cooking temperature• Ingredients used• Directions

Changes• Length of cooking time• Amount of ingredients• Size of pan

Why would you double or halve a recipe?

EquivalentsRecipe Conversions

Why do we need to

know equivalents?

• To use the most effective tools for measuring.– For example:

• Use ¼ c rather than 4 T

• Use measuring spoons for ingredients less than ¼ c

Abbreviations and Equivalents

• T, Tb, Tbs, Tbsp – TABLESPOON

• Oz – OUNCE

• C, c – CUP

• t, tsp. – TEASPOON

• qt – QUART

• #, lb. – POUND

• pkg. – PACKAGE

• pt. – PINT

• gal.- GALLON

• hr. - HOUR

• 3 tsp = 1 Tbsp.

• 16 Tbsp. = 1 c

• 5 1/3 Tbsp. = 1/3 c

• 1 stick/cube butter = ½ c

• 4 Tbsp. = ¼ c

• 2 Tbsp. = 1/8 c

• 2 c = 1 pt

• 16 c = 1 gal.

• 8 Tbsp. = ½ c

• 12 Tbsp. = ¾ c

• 8 fl. oz. = 1 c

• 1 stick/cube butter = 8 Tbsp.

• 6 oz. = 1 lb.

• 2 pt = 1 qt

• 4 qt = 1 gal.

• 8 pt = 1 gal.

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 license-He is 16 (16 Tablespoons)•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” (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

Young T.Cousin

Oz.

Cup Car

MeasuringEffective Techniques

http://www.youtube.com/watch?v=bYwbenxP4-I

http://www.youtube.com/watch?v=gB_1b1a0fLU 1 min 19 sec black out

Oatmeal Chocolate Chip Cookies

Butter/Margarine (Plastic Fats)

•1 cube/stick of butter is equal to ½ cup.•Cut on the desired line on the wrapper.

• Double this ingredient:– ¼ c butter, softened

Oatmeal Chocolate Chip Cookies

Plastic Fats (Solid-shortening)•-Use a dry measuring cup

•-Pack it in

•-Level it off, scrape container

DISPLACEMENT

•-Use a liquid measuring cup

•-Fill ½ with water

•-Then spoon in desired amount

• Double this ingredient:– ½ c shortening

or

Oatmeal Chocolate Chip Cookies

Brown Sugar•Pack it in•Level it off

• Double this ingredient:– 1 ¼ c brown sugar

Oatmeal Chocolate Chip Cookies

Eggs•Crack over a separate bowl or container

•How do you divide an egg in half?– Crack in a separate bowl and measure

out 2 T. – Why 2 T? Because one large egg

equals ¼ c. and there are 4 T in a ¼ cup. So, half of 4 T is 2 T.

• Double this ingredient:– 1 Egg

Oatmeal Chocolate Chip Cookies

Liquids (milk/water/oil)•Fill to amount desired•Place on flat/level surface•Check at eye level

• Double this ingredient:– 2 T Milk

Oatmeal Chocolate Chip Cookies

Liquids (small amounts)•Use measuring spoons•Do not measure over the mixing bowl

• Double this ingredient:– 1 t Vanilla

Oatmeal Chocolate Chip Cookies

Dry Ingredients (small amounts)

•Use measuring spoons•Do not measure over the mixing bowl•Scoop and level the spoon

• Double this ingredient:– ¼ t Baking Soda

Oatmeal Chocolate Chip Cookies

Sugar/Salt•Scoop•Level the measuring spoon/cup

• Double this ingredient:– ¼ t Salt

Oatmeal Chocolate Chip Cookies

Dry Ingredients (small amounts)

•What do we do?– Use measuring spoons– Do not measure over the mixing bowl– Scoop and level the spoon

• Double this ingredient:– 1/8 t Cinnamon

Oatmeal Chocolate Chip Cookies

Flour/Powdered Sugar•Sift (if recipe calls for it)•Spoon in•Level off

• Double this ingredient:– ¾ c Flour

Oatmeal Chocolate Chip Cookies

Dry Ingredients (Large Amounts)

•Scoop in•Level off

• Double this ingredient:– 1 ½ c Rolled Oats (uncooked)

Oatmeal Chocolate Chip Cookies

Dry Ingredients (Large Amounts)

•What do we do?– Spoon in– Level off

• Double this ingredient:– ½ c Chocolate Chips

1. Preheat the oven to 375°.2. With an electric mixer, mix the butter and shortening together until well combined.3. Add brown sugar and cream the mixture together.4. Add the egg, milk and vanilla and mix until combined. 5. Add the baking soda, salt, cinnamon and flour and mix until combined. 6. Slowly add the rolled oats, about 1/2 c. at a time, until all of the oats are added. Be careful not to burn out your mixer. As the dough becomes more stiff, turn up the speed of the mixture. 7. Remove the electric mixer and stir in the chocolate chips with a mixing spoon.8. Using a cookie scoop or clean hands, roll dough into golf-ball sized cookies.9. Place the cookies on a greased cookie sheet and press them down slightly. 10. Bake at 375° for 10-12 minutes. Eat and enjoy!

Oatmeal Chocolate Chip Cookies

MeasuringEffective Techniques

http://www.youtube.com/watch?v=bYwbenxP4-I

http://www.youtube.com/watch?v=gB_1b1a0fLU 1 min 19 sec black out