Week #5. Define the different units and systems of measurement used in recipes. List three...
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Transcript of Week #5. Define the different units and systems of measurement used in recipes. List three...
Measuring TechniquesWeek #5
Learning Targets
Define the different units and systems of measurement used in recipes.
List three different types of ingredients and the tools you need to measure them.
Weights and Measures
Customary System: A system of measurement used in the
United States.Metric System:
A system of measurement based on multiples of ten.
Units of Measure
Volume: The amount of space an ingredient takes
up.Weight:
The heaviness of an ingredient. Dimension Temperature
Units of Measurement
Type of Measurement
Customary Units of Measurement
Metric Units of Measurement
Volume Teaspoon (tsp.)Tablespoon (Tbsp.)Cup (C.)Pint (pt.)Quart (qt.)Gallon (gal.)Fluid Ounce (fl. oz.)
Milliliter (mL)Liter (L)
Weight Ounce (oz.)Pound (lb.)
Milligram (mg)Gram (g)Kilogram (kg)
Dimensions Inches (in.) Centimeter (cm)
Temperature Degrees Fahrenheit (F) Degrees Celsius (C)
Calculating Equivalents
Equivalent: A different way of measuring.
Volume EquivalentsCustomary Measurements Metric
Measurements
Measurement Fl. Oz. Milliliters
¼ tsp. 1 mL
½ tsp. 2 mL
1 tsp. 5 mL
1 Tbsp. ½ fl. Oz. 15 mL
1/8 c. (2 Tbsp.) 1 fl. Oz. 30 mL
¼ c. (4 Tbsp.) 2 fl. Oz. 50 mL
1/3 c. (5 Tbsp.) 3 fl. Oz. 75 mL
½ c. (8 Tbsp.) 4 fl. Oz. 125 mL
2/3 c. (11 Tbsp.) 5 fl. Oz. 150 mL
¾ c. (12 Tbsp.) 6 fl. Oz. 175 mL
1 c. (16 Tbsp.) 8 fl. Oz. 250 mL
1 pt. (2 cups) 16 fl. Oz. 500 mL
1 qt. (2 pints or 4 cups) 32 fl. Oz. 1 L
1 gal. (4 quarts or 8 pints or 16 cups)
128 fl. Oz. 4 L
Weight Equivalents
Customary Measurement Metric Measurement
Pounds Ounces Grams/ Kilograms
1 oz. 28 g
1 lb. 16 oz. 448 g
2.2 lbs. 35 oz. 1000 g or 1 kg
Volume Conversion ChartTo Convert From… Multiply By… To Get…
Fl. Oz. 30 mL
mL 0.03 Fl. Oz.
C. 0.2368 L
L 4.22675 C.
Pt. 0.47 L
L 2.1 Pt.
Qt. 0.95 L
L 1.06 Qt.
Gal. 3.8 L
L 0.26 Gal.
Weight Conversion Chart
To Convert From… Multiply By… To Get…
Oz. 28.35 g
g 0.03527 Oz.
Lb. 0.45 Kg
kg 2.2 Lb.
Converting Temperatures
CELSIUS TO FAHRENHEIT:
1. Multiply the Celsius temperature by 9.
2. Divide by 5 and add 32.
FAHRENHEIT TO CELSIUS:
1. Subtract 32 from the Fahrenheit temperature.
2. Multiply by 5 and divide by 9.
“Equivalents and Conversions Worksheet”
Individual Homework Assignment
Tools for Measuring Liquids
Liquid measuring cups are used for larger amounts (¼ cup or more) of flowing ingredients.
Measuring spoons are used for smaller amounts (less than ¼ cup) of flowing ingredients.
Measuring Liquids
LARGER AMOUNTS:1. Set the cup on a level
surface.2. Pour the liquid into the
liquid measuring cup.3. Bend down to check the
measurement at eye level. Making sure the meniscus is lined up with the measurement you need.
4. Add more liquid or pour some out , if needed.
5. Pour the ingredient into the mixing container.
SMALLER AMOUNTS:
1. Pour the ingredient into the measuring spoon over the sink or original container.
2. Pour your ingredient into the mixing container.
“Why Liquid Measuring Cups are
Necessary”Demonstration
Tools for Measuring Dry Ingredients
Dry measuring cups are used for larger amounts (¼ cup or more) of dry ingredients.
Measuring spoons are used for smaller amounts (less than ¼ cup) of dry ingredients.
Measuring Dry Ingredients
LARGE AMOUNTS:
1. Scoop the ingredient into the proper sized dry measuring cup using a spoon.
2. Level off the top of your ingredient over the original container using the straight-edge of a butter knife (unless the ingredient calls for a “heaping amount”).
3. Pour the ingredient into the mixing container.
SMALL AMOUNTS:
1. Scoop the ingredient onto the measuring spoon over the original container.
2. Level off the top of the ingredient over the original container with the straight-edge of a butter knife.
3. Pour your ingredient into the mixing container.
“Why Dry Measuring Cups are Necessary”
Demonstration
Measuring Solid Fats
Stick Method: The stick method works for fat that comes in ¼-pound
sticks, such as butter. The wrapper is marked in tablespoons and in fractions of a
½ cup. You simply need to cut through the paper with a sharp knife.
Dry-Measure Method: The dry-measure method works well for measuring
shortening. Pack the fact into a spoon or dry measuring cup, pressing
firmly to eliminate pockets of air. Level off the top. Use a rubber scraper to remove as much of the fat as
possible from the spoon or cup.
Measuring Ingredients:
“Chocolate Chip Cookies”
Demonstration
Measuring by Weight Weight is a more exact measurement
than volume. You will need a kitchen scale to weight
ingredients. Remember to adjust the scale by taring.▪ Taring:▪ Subtracting the weight of the container form the total
weight in order to find the weight of the food.
▪ To tare:▪ Place the empty container on the scale.▪ Press the tare button to set the scale back to zero.▪ Then add the ingredient.▪ The scale will register that weight only.
“Why Weight is More Accurate”
Measurement Lab
Measuring Unusual Amounts
To measure amounts that are not marked on your measuring cups, use a combination of standard-size measure that add up to what you need.
You can also measure some amounts by subtracting a smaller quantity from a larger quantity.