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Food Basics

Food Basics. Unit 2: Lab Preparation. Measurement Equivalents. 3 teaspoons= 1 Tablespoon 16 Tablespoons= 1 cup= 8 ounces 2 cups= 1 pint= 16 ounces 2 pints= 1 quart= 32 ounces 4 quarts= 1 gallon= 128 ounces 1 pound= 16 ounces 1 stick of butter= ½ cup= 8 Tablespoons= ¼ pound

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Food Basics

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  1. Food Basics Unit 2: Lab Preparation

  2. Measurement Equivalents • 3 teaspoons= 1 Tablespoon • 16 Tablespoons= 1 cup= 8 ounces • 2 cups= 1 pint= 16 ounces • 2 pints= 1 quart= 32 ounces • 4 quarts= 1 gallon= 128 ounces • 1 pound= 16 ounces • 1 stick of butter= ½ cup= 8 Tablespoons= ¼ pound Pinch- few grains, 1/8 tsp

  3. Measurement Techniques • Flour: spoon in flour until heaping, then level with a straight edge (dry measuring cup) • Sugar: spoon in sugar until heaping, then level with a straight edge (dry measuring cup) • Brown Sugar: pack brown sugar into dry measuring cup and level

  4. Measuring Techniques • Shortening: Pack shortening into dry measuring cup and level with a straight edge • Butter/Margarine: measure by weight or use package as a direction or use same method as shortening • Liquids: Measure in a liquid measuring cup. Place the cup at eye level on a flat surface. • Powdered Sugar: Sift then spoon into a dry measuring cup and level with a straight edge

  5. Abbreviations • tsp, t- teaspoon • Tbsp, T- Tablespoon • c.- cup • pt- pint • qt- quart • oz- ounce • lb- pound • gal- gallon

  6. Examples • What is the correct equivalent? • 16 Tbsp. • 4 Tbsp. • 3 tsp. • 8 fluid ounces • 8 ounces • 2 cup. • 2 pt. • 2 sticks of butter

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