Using Recipes
Objective: Demonstrate measurement procedures, equivalents
and conversions.
A well written recipe includes the following:
• Name of INGREDIENTS and AMOUNTS needed.
• YEILD: # OF PEOPLE THE RECIPE SERVES
• Essential information about PREPARATION and
COOKING- such as Bake at 350 F for 25 minutes.
• Step-by-step INSTRUCTIONS.
• NUTRITIONAL informational (helpful but not
required)
• Check to see that you have all the ingredients.
MISE EN PLACE`: EVERYTHING IN ITS PLACE
(ALL INGREDIENTS & UTENSILS OUT
BEFORE YOU START MAKING THE RECIPE.)
Let’s Measure!
Using the correct measuring utensil
and the correct amount of an
ingredient is essential when
cooking or baking!
Dry Ingredients
• What are 3 examples of dry ingredients
you might have to measure?
–
–
–
Steps to Measuring Dry Ingredients
• Use dry measuring cups
• Place waxed paper under measuring cup. Why?
TO CATCH SPILLED INGREDIENTS
• Gently spoon ingredient into correct measuring cup, piling
high. DO NOT MEASURE OVER THE MIXING BOWL.
Why?
MAY GET EXTRA IN THE BOWL (TOO MUCH)
• Level off with a metal spatula or straight side of the knife.
DO NOT PACK DOWN OR TAP THE MEASURING CUP.
Why?
GETS TOO MUCH
• Pour into the mixing bowl.
• https://www.youtube.com/watch?v=yAhBnHz
e46U
Special Ingredients
• Special ingredients include:
– PEANUT BUTTER
– BROWN SUGAR
These ingredients must be packed down. Use a
spoon and press into the cup. WHY?
https://www.youtube.com/watch?v=17K1C4t7aAk
Shortening
• Pack into dry measuring cup (USE PLASTIC WRAP
FOR EASY CLEANING) The same can be done for
peanut butter also!! 
• Follow markings on the wrapper
• Water Displacement: USE A LIQUID MEASURING
CUP
– Subtract the amount to be measured from 1 c. The
difference is the amount of water to be poured in the
measuring cup.
– Spoon in shortening until the water rises to the 1 c. mark.
– Pour off the water and remove shortening with a rubber
spatula.
https://www.youtube.com/watch?v=cOaNMdZ_98w
Liquids
• Liquids include: water, milk, juice, vegetable or
olive oil.
Steps:
• Set LIQUID measuring cup on a LEVEL surface.
• Pour liquid into measuring cup.
• Check amount at eye level. Why?
SO YOU DON’T GET TOO MUCH OR TOO LITTLE
• Add more or pour off until the top of the liquid is at
the desired mark.
https://www.youtube.com/watch?v=RlGlqVzQRj8
Small Amounts of Ingredients
(dry or liquid)
https://www.youtube.com/watch?v=9mCutXI1ajY
• Use MEASURING SPOONS.
• Dry ingredients need to be LEVELED off with
a spatula.
– Examples: CINNAMON, SALT, SPICES
https://www.youtube.com/watch?v=9lzUQSSuT
Dc
Butter
• Butter: use the markings on the wrapper OR
measure in dry measuring cup.
(* Use same methods as shortening)
https://www.youtube.com/watch?v=hPSKD3qd
Bw8
Abbreviations: Review
Teaspoon= ______
Cup= _______
Quart= ______
Ounce= ______
Tablespoon= ______
Pint= ______
Gallon= ______
Pound= ______
Equivalents:
While watching the video, fill in the equivalents
below.
• https://www.youtube.com/watch?v=E4UC_St
FhAk
1 c.= ______ oz.
1 pt.= _____ c.
1 qt.= _____ pt.
1 gal= ____ qt.
1 gal= ____ c.
Measuring Match Up…
• GO!!
Measuring Lab:
Ingredient List for Recipe
Oatmeal Cookies
¼ c. + 2T. shortening
½ c. + 2 T. brown sugar
1 egg
2 T. milk
¾ tsp. vanilla
1 ½ c. quick oats, uncooked
½ c. all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
Dash cinnamon
½ c. raisins
Lab Plan
Top portion of LAB FORM is to
be filled out by the LAB LEADER!
FOODS LAB PLANNING FORM
Lab Leader_____________________
Class Block #_____
Recipe______________________________
Date of Lab__________
Ingredients & Equipment:
Ingredients:
Equipment:
Measure:
Team
Member/Job
Fill Wash Tub
Get Ingredients
Get Equipment
Measure
Head Chef
Assistant Chef
Equipment Chef
Sanitation Chef
X
X
X
LAB TEAM WORK PLAN