Zusammenfassung der Ressource
Measuring/Reading Recipes
- Measuring Spoons
- Used to measure small amounts of ingredients
- Tablespoon
- Teaspoon
- 1/2 Teaspoon
- 1/4 Teaspoon
- Measuring Cups
- Used to measure dry ingredients
- Anything that needs to be leveled off can be dry-measured
- Mayo, sour cream, peanut butter
- Cup
- 1/2 Cup
- 1/3 Cup
- 1/4 Cup
- Spoon flour into cup, don't dip the cup in
- "Sifted Flour" is measured after it is sifted
- Sugar is already dense, no need to spoon it in
- Pack in brown sugar, but don't handle it too much
- Should hold it's shape
- Measuring Pitcher
- Measures liquids
- Anything that will level itself off
- oil, water, milk
- Has marks for U.S, customary, metric, and fluid ounces
- When measuring viscous liquids, spray the pitcher w/ cooking spray
- Watch out for teaspoon vs tablespoon
- Tsp. is smaller than tbsp. because a teacup would sit on a table.
- If a recipe calls for a measure that you don't have, use equivalents
- 3 t in 3 T, 4 T in 1/4 c
- Spices usually measured in tsp., flour, sugar, etc. usually measured in cups
- Baking is math + chemistry = delicious results
- Measuring by weight
- Use a digital/analog scale
- Place bowl on scale, "zero out" bowl, then measure
- 3 parts to a recipe
- Top
- Contains recipe name, oven temp, and yield
- Middle
- Ingredients and their measurements
- Bottom
- Shows directions for cooking recipe
- Follow recipes EXACTLY