baking measurements _ substitutions english _ metric

7/23/2019 Baking Measurements _ Substitutions English _ Metric

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Baking Measurements _ Substitutions English _ Metric

Note: Use the text boxes as lab activities. List other reasons for weighing ingreients

an batter!ough for "ortioning them onto "ans.

#$: %akes less time& less mess& less e'ui"ment& more accurate ivision of batter!ough(

)ow to accuratel* measure r* ingreients

+ ,eighing ingreients is the most accurate metho

+ -f measuring with utensils alwa*s use stanar

r* measurement cu"s an s"oons.

+ Stir /our "owere sugar cocoa etc until light

an loose.

+ Sift 0rst if reci"e instructs to o so.

+ Use a table s"oon to lightl* s"oon into the cu"

until it is hea"e u" above the ege. 1on2t

shake or ta" to settle /our.+ Level off with the straight3ege not /at sie of

a s"atula.

,eights vs. Measures

%he most accurate wa* to bake is to weigh ingreients

34rofessional bakers weigh ingreients.

3-n Euro"e home bakers weigh ingreients.

3$merican home bakers measure. )ow much ifference

oes it make5

6( 7ill serveral large containers with /our.

8( )ave several "eo"le measure two cu"s of the same t*"e

of /our.

9( ,eigh each "erson2s /our in grams.

( )ow man* grams ifferent is each "erson5

;ritical %hinking: -n small 'uantit* home reci"es this

ma* not make as much ifference but what if *ou were us3

ing < or mroe cu"s of an ingreient5 Making hunres of

loaves or muf0ns in a batch5

=emember: Each t*"e of /our or ingreient will weigh a ifferent amount "er cu".Unless the* are >stanari?e@ mea3

suring cu"s an s"oons the* ma* var* e"ening on where the* are "urchase.

-ngreient ,eight E'uivalents

Stir s"oon an level metho of measuring r* ingreients use.

1r* -ngreients

$ll3"ur"ose /our 6 cu" A o? A 668g

;ake /our 6 cu" A 9.< o? A 6C


2/5

;ornmeal 6 cu" A

68 tables"oons Q= J c P c A R cu"

6D tables"oons A 6 cu"

est of J lemon rin A 9!F o? A 6 tables"oon

est of orange rin A 9!F o? A 6 tables"oon

7lui Measurement

+ Measure li'uis in a li'ui measuring cu" or beaker+ Set the cu" or beaker on a /at surface


3/5

+ Look at the amount at e*e level

6 cu" A F /.ouncesA89 ml

8 cu"s A 6 "intA6D o?A 9 ml #C.9 liters(

cu"s A 8 "ints A 6 't A 98 /. o?.A GD ml #C.GD liters(

'uarts A 6 gallono?. A ounce or ounces

c. A cu"

%. A tbs".A tables"oon

t. A ts". A teas"oon

g A gram or gramsAC.C9< o?

lb. A "oun A


4/5

6< I 6C I 63inch ell* roll "an

Notes: Meium muf0n cu"s #8R@ I 6 9!F >( hol a scant J cu" batter.

$ "an2s volume is A to the amount of water that 0lls it to the brim.

4an imensions are measure from insie ege to insie ege.

;onverting English to Metric

7ahrenheit to ;elsius #;entigrae(

1egrees 7. minus 98 I < an ivie b* G

-nches to centimters

-nch I 8.


5/5

6 tables"oon lemon uice or vinegar "lus milk to make 6 cu"& let

stan < minutes. Q= 6 cu" "lain *ogurt

6 cu" skim milk P 8 tables"oons melte butter or margarine

8 tables"oons all "ur"ose /our or teas"oons 'uick cooking ta"ioca

9 tables"oons unsweetene cocoa "lus 6 tables"oon shortening

J cu" P 6 %bs" unsweetene cocoa "lus c P 9 %. granulate sugar P %bs". shortening

8 egg whites P J ts". vegetable oil Q= cu" soft tofu #'uick breas cookies onl*(

6 cu" whole wheat /our #mille from re or white winter wheat(

Q= !F cu" all3"ur"ose /our P 8 %ables"oons so* /our

J cu" whole wheat P J cu" all3"ur"ose /our

6 teas"oon vital wheat gluten P 6 cu" all3"ur"ose /our

6 6!8 tables"oons of a""lesauce or "rune "uree

!F cu" unsifte all "ur"ose /our #6!F cu" A 8 %ables"oons(

6 cu" granulate sugar creame with 8 tables"oons molasses

KolumeD cu"s

F cu"s

6C cu"s

68 cu"s

6< cu"s

Substitute

%hree < I 83inch loaf "ans

%wo 8 R I 6 6!F Tinch muf0n tins

Qne F3inch Q= G I 6 J 3in s'uare "an

G I G I 8 Tin s'uare

%wo F J I J 3inch loaf "ans

%wo G I 83inch roun "ans

%wo FI83inch s'uare "ans

%wo F3inch roun "ans

Baker2s ;hallenge: ou start baking banana brea but reali?e *ou

on2t have timeto bake loaves #takes over an hour(. ou ecie to

make muf0ns instea. )ow will *ou ecie if *ou have enough s"acein the muf0ns tins 0lling each 8!9 full for all the batter5 We*: 7in the

volume of batter *ou2ll have 3 oes the reci"e 0ll one GI< in. "an5 Q=

how much weight of batter will be use in each "an5 7ill the loaf "an

as *ou woul with the batter using water. Use the same water to 0ll

muf0n tins 8!9 full to see how man* muf0ns *ou2ll "rouce. ;heck a

cookbook for baking time an tem"eratures for similar muf0ns.

baking measurements _ substitutions english _ metric

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