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Measuring Ingredients
FACS Standards 8.3.1, 8.3.2, 8.3.3, 8.3.4, 8.3.5, 8.3.6Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.
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Units of Measure
Amounts may be given in many ways Most measured by volume – amount of
space taken up by ingredient Some measured by weight Some measured by number of items
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Customary Units
Systems of weights and measures used in the United States
Most common units: Volume – teaspoon (t. or tsp.);
tablespoon (T. or Tbsp.); cup (c.); fluid ounce ( fl. oz.); pint (pt.); quart (qt.); gallon (gal.)
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Weight – ounce (oz.); pound (lb. or #)
Temperature – degrees Fahrenheit (o F)
Length – inches (in.)
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Metric Units
Based on multiples of tens Easier to use than the customary
system Most common units:
Volume – milliliter (mL); liter (L) Weight – milligram (mg); gram (g);
kilogram (kg)
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Temperature degrees Celsius (oC) Length – centimeter (cm)
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Equivalents
Different units equaling same measure
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1 tablespoon (tbsp) = 3 teaspoons (tsp)1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons1/6 cup = 2 tablespoons + 2
teaspoons1/4 cup = 4 tablespoons1/3 cup = 5 tablespoons + 1
teaspoon3/8 cup = 6 tablespoons1/2 cup = 8 tablespoons2/3 cup = 10 tablespoons + 2
teaspoons3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)
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Equipment for Measuring
Dry Measuring Cups – set of several sizes Typical customary set – ¼ c., 1/3 c.,
½ c.. 1 c. Typical metric set – 50-mL, 125-mL,
250-mL
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Liquid Measuring Cups
Transparent with measurements on the side
Typically marked in fractions of a cup, fluid ounces, and milliliters
Head space to prevent spilling and spout for easy pouring
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Measuring Spoons
Sets of 4 – customary set – ¼ tsp., ½ tsp., 1 tsp., 1 Tbsp.
Set of 5 – metric set – 1-mL, 2-mL, 5-mL, 15-mL, 25-mL
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Measuring Liquids
Set cup at eye level Pour liquid into cup Bend to check measurement Add or pour off as needed Pour into mixing container
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Measuring Dry Ingredients
Put piece of waxed paper under measuring cup
Fill cup with ingredient; some spooned; some sifted; some packed
Level top with straight edge of spatula
Pour into mixing container
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Measuring Sifted Ingredients
Place waxed paper under measuring cup
Sift ingredients into measuring cup Level with straight edge of spatula
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Never sift whole-grain flour Sift powdered sugar before
measuring Granulated sugar can be sifted to
remove lumps
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Measuring Fats
Stick Method – cut along appropriate line of wrapper
Dry Measuring Cup method – pack fat into cup and level off top
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Water Displacement method – subtract amount needed from 1 cup; difference is amount of water to put in cup; add fat to raise water to 1 c. level; pour off water; remove fat with rubber scraper
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Measuring by Weight
To use a food scale: Place empty container on scale Adjust scale to read zero Add food to container until scale
shows desired amount