Introduction

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2. Introduction • Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef!

3. Introduction • Successful cooks know: • How to read a recipe • Abbreviations • Measuring Techniques • Equivalents • How to Change a Recipe

4. Quesadillas (Serves 4 - 2 per person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. Parts of a Recipe NameWhat the recipe is called. • A recipe usually includes: YieldNumber of servings the recipe makes. IngredientsFood products you need to make the recipe. Equipment DirectionsSteps you follow to make the recipe.

5. Your turn • Make up a recipe to make a peanut butter & jelly sandwich for you and your best friend. • Include all the parts: • Name • Yield • Ingredients • Equipment • Directions (numbered)

6. Name the Abbreviations • The U.S. uses the English system: • Teaspoon tsp. or t. • Tablespoon Tbsp. or T. • Cup c. • Pint pt. • Quart qt. • Gallon gal. • Ounce/fluid ounce oz./ fl. oz. • Pound lb.

7. Name the Abbreviations • Most other countries use the Metric system: • Milliliter mL • Liter L • Grams g • Kilogram kg

8. Name the Abbreviations • More abbreviations: • Few grains, dash, pinch f.g. • Dozen doz. • Pound lb. • Inch in. • Second sec. • Minute min. • Hour hr. • Degree  • Fahrenheit/Celsius F. / C

9. Abbreviations Pop Quiz • What do these stand for? • lb. • L • tsp. or t. •  F. • qt. • fl. oz.

10. The Right Measuring Utensil • What are two ingredients that you’d measure with when using: • measuring spoons? • dry/solid measuring cups? • a liquid measuring cup? • Which measuring utensil would you use to measure each of these ingredients? • 1 1/3 cups flour • 1 1/2 teaspoons baking powder • 1/2 cup milk • 2 tablespoons cooking oil

11. Measuring Liquid Ingredients • Liquid ingredients can include: • Milk, water, oil, juice, vanilla extract, etc. • To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. • Place the cup on level surface and read measurements at eye level. • For smaller amounts use measuring spoons. • Fill the spoon until a slight dome is visible.

12. Measuring Dry Ingredients • Dry ingredients can include: • Flour, sugar, brown sugar, salt, and baking powder. • To measure 1/4 cup or more of a dry ingredient use a dry measuring cup. • Measuring cups generally come in 1/4, 1/3, 1/2, and 1 cup sizes. • To measure less than a 1/4 cup use a measuring spoon. • Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes. • To measure 1/8 tsp. measure 1/4 tsp. & then remove half.

13. Measuring Dry Ingredients • Measuring flour: • Do not pack the flour into themeasuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife. • Measuring brown sugar: • Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge or knife. • Measuring granulated sugar: • Fill the cup with sugar. Level with the back of a spatula or knife so that sugar is even with top of measuring cup or spoon.

14. Pass the Cup • Dry/solid measure check-up: • Which of these amounts is greater? 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or 2 Tbsp. 1/2 cup or 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cup or 1 1/4 cup

15. Measuring Solid Ingredients • Sticks of butter and margarine have measurements marked on the wrapper. • One stick = 1/2 cup or 8 tablespoons • Measure solid fats, such as shortening or peanut butter, in a dry measuring cup. • Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup.

16. Basic Equivalents • 1 fluid ounce = 2 Tablespoons • 8 ounces = 1 cup • 16 ounces = 1 pound • 1 pint = 2 cups • 1 quart = 2 pints = 4 cups • 1 gallon = 4 quarts = 8 pints = 16 cups

17. Equivalents at the Store • At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup. • Here is a helpful guide: • 1 cup = 1/2 pint • 2 cups = 1 pint • 4 cups = 2 pints • 4 cups = 1 quart • 4 quarts = 1 gallon

18. Equivalents at the Store • Answer the following questions with one of these amounts: 1/2 pint 1 pint 1 quart What size container will you buy if. . . 1. A recipe for salad calls for 2 cups of cottage cheese.? 2. A recipe for a fruit dessert calls for 1 cup of whipping cream? 3. You need 4 cups of milk for a pudding? 4. You need 2 cups of sour cream to make a dip? 5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit?

19. Basic Equivalents Pop Quiz • 1. 1 pint = ____ cups • 2. 1 gallon= ____ quarts • 3. 1 quart= ____ cups • 4. 1 cup= ____ tablespoons • 5. 1 tablespoon = ____ teaspoons

20. Putting Cups Together • Useful amounts to know: • 2/3 cup= 1/3 cup + 1/3 cup • 3/4 cup= 1/2 cup + 1/4 cup or ¼ cup + ¼ cup + ¼ cup • 1/8 cup= 2 Tablespoons • 1 cup= 1/2 cup + 1/2 cup • 1 cup= 1/3 cup + 1/3 cup + 1/3 cup • 1 cup= 1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup • How would you measure these amounts? • 1 1/4 cups water • 2/3 cup sugar • 3/4 cup flour

21. Chocolate Chip Cookies • Yields 3 dozen. • 2 1/4 cup flour 3/4 cup brown sugar • 1 teaspoon baking soda 1 teaspoon vanilla extract • 1/4 teaspoon salt 2 eggs • 1 cup margarine 2 cup chocolate chips • 3/4 cup sugar How Do You Measure Up? • This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double this recipe. Use correct abbreviations.

22. Chocolate Cake • 2 cups sugar 2 teaspoons baking soda • 1/2 cup butter 2 chocolate squares • 2 eggs 1/2 teaspoon salt • 1 cup buttermilk 2/3 cup warm water • 2 1/2 cups cake flour 1 teaspoon vanilla extract How Do You Measure Up? • Your Grandma’s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations.

23. Answer: 1 large egg = 1/4 cup. Crack egg into bowl and mix with fork. Pour out approximately 1/2 or 2 tablespoons of egg. How Do You Measure Up? BONUS • What is half of 2/3 cup? • If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg?

24. You’re the Expert • Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katie’s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions: • The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone? • The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone? • Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk?

25. Kitchen Math Quiz Write down the answers to the following questions. 1. 1 tablespoon is equivalent to __ teaspoons 2. 1 fluid ounce is equivalent to __ tablespoons

26. Kitchen Math Quiz Write down the answers to the following questions. 3. How would you measure the following dry ingredient amounts? (what equipment would you use?) • A) 2/3 cup = • B) 1/8 cup = • C) 1 2/3 cup = • D) 2 3/4 cups =

27. Kitchen Math Quiz 4. The number of servings a recipe makes is called its ________. • a. serving size • b. yield • c. equivalent • d. supply 5. Match the term on the left with the appropriate abbreviation on the right. • pounds a. c. • cups b. T. • tablespoons c. lb. • teaspoons d. t. • ounces e. oz.

28. Kitchen Math Quiz 6. True of False? • A) Liquids should always be measured at eye level. • B) When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge. • C) One stick of butter is equal to 1 cup. 7. Look at each of the following measurements and determine which amount is larger: • A) 1/3 cup or 1/4 cup • B) 1 pound or 18 ounces • C) 1 tablespoon or 4 teaspoons • D) 1 pint or 3 cups

29. Kitchen Math Quiz Write down the answers to the following questions. 1. 1 tablespoon is equivalent to 3 teaspoons 2. 1 fluid ounce is equivalent to 2 tablespoons

30. Kitchen Math Quiz Write down the answers to the following questions. 3. How would you measure the following amounts? (what equipment would you use?) • A) 2/3 cup brown sugar = 1/3 +1/3 firmly packed • B) 1/8 cup oil = 1T + 1T • C) 1 2/3 cup flour = 1c + 1/3c +1/3c • D) 2 3/4 cups sugar = 1c + 1c +1/4c +1/4c + 1/4c • - or - 1c + 1c +1/2c +1/4c

31. Kitchen Math Quiz 4. The number of servings a recipe makes is called its ________. • a. serving size • b.yield • c. equivalent • d. supply 5. Match the term on the left with the appropriate abbreviation on the right. • Pounds c. lba. c • Cups a. cb. T • Tablespoons b. Tc. lb • Teaspoons d. td. t • Ounces e. oze. oz

32. Kitchen Math Quiz 6. True of False? • A) Liquids should always be measured at eye level. True! • B) When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge. False! (don’t pack) • C) One stick of butter is equal to 1 cup. False! (1 stick = ½ c) 7. Look at each of the following measurements and determine which amount is larger: • A) 1/3 cup or 1/4 cup • B) 1 pound or 18 ounces • C) 1 tablespoon or 4 teaspoons • D) 1 pint or 3 cups