Measuring Basics

1. Measuring Basics Chapter 46

2. Units of Measure • Volume – amount of space taken up by an ingredient • Ounce is used as a measure of weight and volume • Ex. Teaspoon = t • Tablespoon = T • Cup = C • See page 453 for examples

3. Weight – ounce = oz • Pound = lb

4. Temperature and Length • Measured in degrees Fahrenheit • (customary system is standard measure for U.S.) • Metric uses Celsius • (metric is used throughout most of world) • **based on meter

5. Metric System • First proposed by Gabriel Mouton in France, 1670, and put into practice in 1795. • The customary system is based on the British Imperial System. • Great Britain, incidentally is gradually converting to metric.

6. Equivalent Measurements • Same amount expressed in a different way using a different unit of measure • 16 0z = 1 lb • Refer to page 454 Figure 46.1, to add to your notes

7. Measuring Techniques • Liquid Ingredients • --clear glass or plastic measuring cup • --always place on flat surface and bend over to read it • --small amounts measured with measuring spoons

9. Dry Ingredients • --use magic measurer or dry ingredient measuring cups • --use the flat side of a knife or spatula to level off

11. Flour ----- always spoon flour gently into dry measuring cup • DO NOT SHAKE OR PACK DOWN • Brown sugar – spoon in sugar and press it down and add more to it

12. Solid Fats • Spoon fat into dry measurer • Water displacement • – measure ¼ C of shortening • --fill a liquid measure to the ¾ C mark • --then fill with water until it reaches 1 C

13. Measuring by Weight • Use a kitchen scale • Adjust for pan • See page 455, figure 46.2 for additional measuring equipment

14. Adjusting Measurements • Works well for soups, salads, casseroles and some desserts • Adjust recipe BEFORE you begin to work • Make any needed adjustments to equipment • Adjust cooking time if needed

15. Equivalents • 3 medium apples – 1 lb • 1 slice bread – ¼ C fine dry crumbs • 2 sticks butter or margarine = 1 C • 4 oz semi-hard cheese – 1 C shredded • 1 square baking chocolate = 1 oz • 3 ½ C all purpose flour = 1 lb • 1 C dry kidney beans = 6 C cooked • 1 C uncooked noodles = 1 ¾ C cooked

16. 1 T = 3 t ¼ C = 4 T 1/3 C = 5 1/3 T ½ C = 8 T ¾ C =12 T 1 C = 16 T or 8 fl oz 1 pt =2 C 1 qt = 4 C or 2 pts 1 gal =4 qt 1 lb = 16 oz (solid) 2 lb = 32 oz More Equivalents

17. Cookbook writer Fannie Farmer revolutionized cooking when, in 1896, her self-published Boston Cooking School Cookbook introduced precise measurement to the American kitchen. Known as “the mother of level measurement,” she replaced terms such as a handful and dash with level tablespoon and ¼ teaspoon. She told cooks to bake at 400 degrees for 30 minutes instead of “bake until done.” • Thanks to Farmer, even inexperienced cooks could follow a recipe with success.

18. Real Life Application • Meg is preparing a stew recipe that instructs her to cut the meat and vegetables into one-inch (2.5 cm) cubes. • Meg wants larger pieces, so she cuts the ingredients to about twice that size. • She follows the rest of the recipe as it is written.

19. 1. How will this change affect the stew, if at all? • The meat may not get done if it is too large, too much mass

20. Activity • On a sheet of paper, write your name and increase the following recipe from 6 servings to 12 servings.

21. Clam Chowder • 3 C of potatoes • 2 C chopped clams • 1 C clam juice • 1 medium onion • 2 t chicken bouillon granules • 1 t Worcestershire Sauce • ½ t dried thyme • Ground pepper to taste • 2 C milk • 2 t cornstarch

22. Hand outs • Hand out on measurement equivalents