facs standards 8.3.1, 8.3.2, 8.3.3, 8.3.4, 8.3.5, 8.3.6 kowtaluk, helen and orphanos kopan, alice....
TRANSCRIPT
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.
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
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.)
Weight – ounce (oz.); pound (lb. or #)
Temperature – degrees Fahrenheit (o F)
Length – inches (in.)
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)
Temperature degrees Celsius (oC) Length – centimeter (cm)
Equivalents
Different units equaling same measure
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)
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
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
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
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
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
Measuring Sifted Ingredients
Place waxed paper under measuring cup
Sift ingredients into measuring cup Level with straight edge of spatula
Never sift whole-grain flour Sift powdered sugar before
measuring Granulated sugar can be sifted to
remove lumps
Measuring Fats
Stick Method – cut along appropriate line of wrapper
Dry Measuring Cup method – pack fat into cup and level off top
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
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