Measuring!!!!!And How to Read a Recipe!
Objective Be able to read and interpret the abbreviations on a recipe
Be able to understand and interpret the directions and prepare a dish
Be able to correctly measure ingredients
Abbreviations
T or tbsp. Tablespoon
T or tsp Teaspoon
Oz Ounce
C Cup
Pt Pint
Qt Quart
Gal Gallon
Lb pound
Secret Abbreviation
# ≠ hashtag !!!!! Please remember
# = number !!
Volume and Weight Equivalents1 Tbsp. 3 tsp ½ fl. Oz.
1/8 cup 2 Tbsp 1 fl. Oz.
¼ cup 4 Tbsp 2 fl. Oz.
1/3 cup 5 Tbsp 3 fl. Oz.
½ cup 8 Tbsp 4 fl. Oz.
2/3 cup 11 Tbsp 5 fl. Oz.
¾ cup 12 Tbsp 6 fl. Oz.
1 cup 16 Tbsp 8 fl. Oz.
1 Pint 2 cups 16 fl. Oz.
1 Quart 2 pints 32 fl. Oz.
1 gallon 4 quarts 128 fl. Oz
Recipes Have two parts
Ingredients
Directions
Increasing/Decreasing Recipes In order to increase or decrease a recipe, either multiply or divide the amount of ingredients by the desired amount.
Ex: you want to double the recipe for cookies and it calls for 3 cups flour. You would multiply 3 cups of flour by 2. You would need 6 cups of flour for the recipe.
6 Kitchen-Safety BasicsFocus on what you are doing!Dress for safety – no loose clothing or hair.Practice safe use of all tools and equipment.Close drawers and doors completely.Store heavy items on low shelves.Control clutter!! Keep organized.
Preventing FallsKeep shoelaces tied and skirts and pants appropriate length.Clean up spills right away. Including oil and water spills.Replace slippery floor mats with ones with non-skid mats.To reach higher shelves use a sturdy step stool.
Preventing BurnsUse dry hot pads.Keep stove tops clean of grease of bits of food.Use cookware that is in good condition.Keep handles of pans facing inward.Keep items away from the ranges.
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