Kitchen Math & Measurements. ©2002 Learning Zone Express2 Quesadillas (Serves 4 - 2 per person) 8...
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Transcript of Kitchen Math & Measurements. ©2002 Learning Zone Express2 Quesadillas (Serves 4 - 2 per person) 8...
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Kitchen Math &Measurements
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Quesadillas(Serves 4 - 2 per person)
8 flour tortillas
1 cup grated cheese
1. Heat a frying pan over medium heat.
1. Place a tortilla in the pan.
2. Sprinkle 1/4 cup cheese on the tortilla.
3. Cover the cheese with another tortilla.
4. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.
5. Place on a serving plate. Cut into pie shaped wedges.
6. Repeat process with remaining ingredients.
Parts of a Recipe
• A recipe usually includes:
NameWhat the
recipe is called.
IngredientsFood products
you need to make the recipe.
YieldNumber of
servings the recipe makes.
DirectionsSteps you follow
to make the recipe.
Equipment
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Name the Abbreviations • The U.S. uses the English system:
– Teaspoon tsp. or t.
– Tablespoon Tbsp. or T.
– Cup c.
– Pint pt.
– Quart qt.
– Gallon gal.
– Ounce/fluid ounce oz./ fl. oz.
– Pound lb.
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Name the Abbreviations
• Most other countries use the Metric system: – Milliliter ml
– Liter L
– Grams g
– Kilogram kg
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Name the Abbreviations
• More abbreviations:– Few grains, dash, pinch f.g.
– Dozen doz.
– Pound lb.
– Inch in.
– Second sec.
– Minute min.
– Hour hr.
– Degree – Fahrenheit/Celsius F. / C
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Abbreviations Pop Quiz
• What do these stand for?
– lb.
– L
– tsp. or t.
F.
– qt.
– fl. oz.
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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
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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.
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.
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Basic Equivalents• Equivalents are amounts that are equal to each other.
– They are useful when you must alter or change a recipe to serve more or less people than the recipe yields.
• Dry/Liquid equivalents:– Pinch or Dash = less than 1/8 teaspoon
– 1 Tablespoon = 3 teaspoons
– 1/4 cup = 4 Tablespoons
– 1/3 cup = 5 Tablespoons & 1 teaspoon
– 1/2 cup = 8 Tablespoons
– 3/4 cup = 12 Tablespoons
– 1 cup = 16 Tablespoons
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Basic Equivalents• To help you remember:
1 Tablespoon = 3 t e a spoonsThere are 3 letters in the word tea and 3 teaspoons in a tablespoon.
1/4 c. = 4 Tbsp.
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1 pint = 2 cups1 quart = 2 pints = 4 cups1 gallon = 4 quarts = 8 pints = 16 cups
Basic Equivalents• 1 fluid ounce = 2 Tablespoons
• 8 ounces = 1 cup
• 16 ounces = 1 pound
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Basic Equivalents To help you
remember:
A formula
2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gal.
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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 = 1 pint
– 4 cups = 2 pints
– 4 cups = 1 quart
– 4 quarts = 1 gallon
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Equivalents at the Store• Answer the following questions with one of these amounts:
1/2 pint 1 pint 1 quart
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?
What size container will you buy if. . .
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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 ounces are in these
amounts:
– 1 cup = ___ oz.
– 1/2 pint = ___ oz.
– 1 pint = ___ oz.
– 1 quart = ___ oz.
– 1 gallon = ___ oz.
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Basic Equivalents Pop Quiz
1. 1 pint = ____ cups
2. 1 gallon = ____ quarts
3. 1 quart = ____ cups
4. 1 cup = ____ tablespoons
5. 1 tablespoon = ____ teaspoons
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Putting Cups Together• Useful amounts to know:
– 2/3 cup = 1/3 cup + 1/3 cup– 3/4 cup = 1/2 cup + 1/4 cup– 1/8 cup = half of 1/4 cup– 1 cup = 1/2 cup + 1/2 cup– 1 cup = 1/3 cup + 1/3 cup + 1/3 cup– 1 cup = 1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup
• How would you measure these amounts?
• 1 1/4 cups
• 2/3 cup
• 3/4 cup
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Temperature Conversion
• Fahrenheit to Celsius– Subtract 32 from the Fahrenheit number,
multiply by 5, and then divide by 9.
• Celsius to Fahrenheit– Multiply the Celsius number by 9, divide by 5,
and then add 32.
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Let’s Do Some Problems
• Convert the following temperatures:– 350*F = ________________*C– 203*C = ________________*F– 125*F = ________________*C– 79*C = ________________*F
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Recipe Conversion
• To calculate a recipe’s conversion factor, divide the amount of food desired by the amount of food yielded by the original recipe.
Desired yield / Original Yield = Conversion Factor
“Just DO it”
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Recipe Conversion Cont.
• Sometimes you have to change the portion size as well.– Original recipe – 24 (number of portions) x 6
oz. (portion size) = 144 oz. This is the old yield.
– Converted recipe – 56 (number of portions) x 8 oz. (portion size) = 448. This is the new yield.
– Then “DO” it.
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Let’s Do Some Problems
• A recipe yields 16 but you need 20. What is the conversion factor?
• A brownie recipe yields 12. You need 40 for a party. What is the conversion factor?
• If a recipe serving 100 should serve 150, what is the conversion factor?
• Your chicken cordon bleu recipe yields 4 6oz servings. You need 8 8oz servings. What is the conversion factor?