Measuring & Reading Recipes

Measurements and equivalents
1. measuring spoons (Tablespoon, teaspoon, 1/2 teaspoon, 1/4 teaspoon)
2. measuring cups (used for dry ingredients) (includes 1 cup, 1/2 cup/ 1/3 cup & 1/4 cup)
  1. Measuring Pitchers (used for measuring liquid)
3. Measuring equivalents: 3 tsp in 1 T, 4 T = 1/4 c, 4 quarts=1 gallon, 2 pints= 1 quart, 2 cups=1 pint
Measuring Wet & Dry Ingredients
1. dry measuring cup: flour sugar, brown sugar
  1. don't pack flour, use spoon, incorporate air & level off
    1. sifted flour: lighter, use sifter first
      1. brown sugar: keep in well sealed container, store with piece of bread. Pack sugar into cup (most recipes)
2. Wet Measure: levels itself off, liquids
  1. spouted glass measuring cup (honey, etc), pour in ingredients, bend down to check level
3. measure by weight
  1. zero out weight of bowl, then place ingredients
Reading a Recipe
1. properly measure ingredients (math + chemistry)
  1. recipe includes all you need for success.
    1. 3 parts: Yield: name, oven temp, quantity. Middle area : shows needed ingredients & their amounts. Bottom area: shows instructions (blueprint)
by Savannah Pheanis

Resource summary

	Created by savannahpheanis about 9 years ago