Name: ________________________________________ Date: _____________________




The most commonly used system of measurement in the United States is based on
_____________________ units.

Examples of these are ounces, teaspoons, tablespoons, cups, pints, and gallons

Most American recipes are written using this system of measurement
Cooking and baking require ___________ weighing and measuring of ingredients to ensure consistent quality and minimal waste.
An __________________ is when the same amount is expressed in a different way using different units of measure.

Example: 4 tbsp of flour is equal to ______ cup of flour
 The metric system is the standard system used in many other parts of the world
 Also commonly used by ___________________ and ______________ professionals
 Metric units are based on multiples of __________.
 Examples of these are milliliters, liters, milligrams, grams, and kilograms
 There are 100 milligrams in one gram
 It is important to be familiar with both systems of measurement
 As long as the correct _________________ __________________ is available, it is not necessary to convert measurements from one system to another.
 If a recipe is written using metric units, using metric tools is helpful.
 Understanding some common equivalencies is helpful.
 Example: 4 tbsp of flour equals ¼ cup of flour or ________ milliliters.
 Thermometers measure degrees of temperature in either ___________________
(Customary) or ______________ (metric).
 Temperature at which water boils is _________ F or __________ C
 Temperature at which water freezes is _________ F or __________ C
 Converting between the two measurements is easily done by following the formula

F to C:

 Step 1: Subtract 32 from the F
 Step 2: Multiply by 5
 Step 3: Divide by 9
C to F:
 Step 1: Multiply the C number by 9
 Step 2: Divide by 5
 Step 3: Add 32

Name: ________________________________________
Date: _____________________
 A _______________ is a written record of the ingredients and preparation steps needed to make a particular dish.
 Recipes at home can follow any ____________ that helps the cook prepare the dish.
 ___________________ _______________ must follow a format that is clear to ______________ who uses the recipe.
 These recipes are used for institutional use
 These recipes are critical tools that play an important part in a successful professional kitchen.
 Controls __________, _______________, and __________________ of product
 This is just as important as the preparation and service of great looking and tasting food.
 ____________________ production of good food is the result of following a clear recipe.
 Standardized Recipes include name, ingredients, yield, portion size, temperature, time and equipment, as well as step by step directions and nutritional information.
 Amounts such as _______________ and _______________ are avoided
 _______________ is generally preferred method of measuring rather than using customary measurements such as cups or quarts or stating “one onion” or “a large apple.”
 A recipe is a ________________ for the cook. To get good results, follow it carefully.
 Read the recipe completely
 Gather and “__________________” all ingredients specified.
 “To put into place” all the preparation and assembly of ingredients, pans, utensils, and equipment or serving pieces.
 _________________ carefully
 Follow the instructions for preparation
 Once a recipe has been made as written, then the cook can decide if the end product is of the right quality and taste.
 Follow the recipe, and when it is clear what the recipe produces, evaluate the result and make _______________ if desired.
 A _______________ is a written
 Gather and
6.

7.