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Sara Jane Strecker, FACS Educator
©2002 Learning Zone Express
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!
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©2002 Learning Zone Express
Introduction
 Successful cooks know:
• How to read a recipe
• Abbreviations
• Measuring Techniques
• Equivalents
• How to Change a Recipe
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What’s in a recipe?
 A formula!
 Read the recipe before you cook.
The parts of the recipe tell you:
• Name
• Ingredients
• Equipment
• Directions
• Yield (number of servings)
• Sometimes - Nutritional Analysis
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Parts of a Recipe
Name
What the
recipe is called.
 A recipe usually includes:
Quesadillas
Yield
(Serves 4 - 2 per person)
Number of
servings the
recipe makes.
Equipment
8 flour tortillas
Ingredients
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.
Directions
Steps you follow
to make the
recipe.
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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.
©2002 Learning Zone Express
Food products
you need to
make the recipe.
Your turn
 Think up a name for a recipe.
 What is the yield? How many people will it
serve?
 Name each ingredient.
 Write the steps in the order that you would
prepare them.
 Number each step. How many steps are there?
 What special equipment is needed?
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©2002 Learning Zone Express
What’s an Abbreviation?
 Understanding the language of recipes takes
the guesswork out of cooking.
 Abbreviation - The shortened form of a word.
 Abbreviations in measuring units:
• Save space on the cookbook page.
• Make recipes easier to read.
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Name the Abbreviations
 The U.S. uses the English system:
• Teaspoon
• Tablespoon
Tbsp. or T.
• Cup
c.
• Pint
pt.
• Quart
qt.
• Gallon
gal.
• Ounce/fluid ounce
• Pound
8
tsp. or t.
©2002 Learning Zone Express
oz./ fl. oz.
lb.
Name the Abbreviations
 Most other countries use
the Metric system:
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• Milliliter
ml
• Liter
L
• Grams
g
• Kilogram
kg
©2002 Learning Zone Express
Name the Abbreviations
 More abbreviations:
•
•
•
•
•
•
•
Few grains, dash, pinch
Dozen
Pound
Inch
Second
Minute
Hour
• Degree
• Fahrenheit/Celsius
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©2002 Learning Zone Express
f.g.
doz.
lb.
in.
sec.
min.
hr.

F. / C
Abbreviations Pop Quiz #1
 What do these stand for?
• lb.
* pt.
• oz.
*gal.
• C.
• tsp. or t.
•  F.
• qt.
• fl. oz.
• Tbl. or T.
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©2002 Learning Zone Express
Name That Utensil
 Serving spoons & cups vary in size. Only use
these standard measuring utensils…
Can you name them?
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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?
•
•
•
•
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1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons cooking oil
©2002 Learning Zone Express
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.
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©2002 Learning Zone Express
Measuring Dry Ingredients Quiz #2
 A standard set of dry/solid measuring cups is
made of four cup sizes.
 What amount does each cup measure?
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©2002 Learning Zone Express
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 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.
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• 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.
©2002 Learning Zone Express
Measuring Dry Ingredients
 Measuring flour:
• Do not pack the flour into the
measuring 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.
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©2002 Learning Zone Express
Pass the Cup Quiz # 3
 Dry/solid measure check-up:
• Which of these amounts is greater? Write the amount.
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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
©2002 Learning Zone Express
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.
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Measuring Techniques Checklist
Can you do these things?








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3/4 cup sugar
1 cup flour
1 Tbsp. water
1 tsp. salt
1 Tbsp. flour
1 1/3 cups water
1/4 cup brown sugar
Ingredients & tools
properly cleaned and
stored.
©2002 Learning Zone Express
 Demonstrate proper measuring
techniques by completing the
checklist.
Name:___________________
Checked by:______________
Measuring Just With Spoons
 This chart shows some amounts that you’ll often see in
recipes. And it shows how to measure those amounts
with measuring spoons.
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1 Tbsp.
1 tsp. + 1 tsp. + 1 tsp.
3/4 tsp.
1/4 tsp. + 1/4 tsp. + 1/4 tsp.
or 1/2 tsp. + 1/4 tsp.
1/8 tsp.
half of 1/4 tsp.
1/8 cup
1 Tbsp. + 1 Tbsp.
©2002 Learning Zone Express
Basic Equivalents
 Equivalents are amounts that are equal to each other.
• They are useful when you must alter or change a recipe
to serve more or less people than the recipe yields.
 Dry/Liquid equivalents:
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• Pinch or Dash
• 1 Tablespoon
=
=
less than 1/8 teaspoon
3 teaspoons
• 1/4 cup
• 1/2 cup
• 3/4 cup
=
=
=
4 Tablespoons
8 Tablespoons
12 Tablespoons
• 1 cup
=
16 Tablespoons
©2002 Learning Zone Express
Basic Equivalents
 To help you remember:
1 Tablespoon = 3 t e a spoons
There are 3 letters in the word tea and 3 teaspoons in a tablespoon.
1/4 c. = 4 Tbsp.
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©2002 Learning Zone Express
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
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©2002 Learning Zone Express
Basic Equivalents
 To help you
remember:
A formula
2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gal.
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©2002 Learning Zone Express
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:
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• 1 cup
=
1/2 pint
• 2 cups
=
1 pint
• 4 cups
=
2 pints
• 4 cups
=
1 quart
• 4 quarts
=
1 gallon
©2002 Learning Zone Express
Equivalents at the Store Quiz # 4
 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?
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©2002 Learning Zone Express
Equivalents at the Store Quiz # 5
 Now that you know how many cups make up 1/2 pint,
1 pint, and 1 quart, try to figure out how many ounces
are in these amounts:
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• 1 cup
=
___ oz.
• 1/2 pint
=
___ oz.
• 1 pint
=
___ oz.
• 1 quart
=
___ oz.
• 1 gallon
=
___ oz.
©2002 Learning Zone Express
Basic Equivalents Pop Quiz # 6
1. 1. 1 pint
=
____ cups
2. 2. 1 gallon
=
____ quarts
3. 3. 1 quart
=
____ cups
4. 4. 1 cup
=
____ tablespoons
5. 5. 1 tablespoon
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©2002 Learning Zone Express
=
____ teaspoons
Putting Cups Together
 Useful amounts to know:
•
•
•
•
•
•
2/3 cup
3/4 cup
1/8 cup
1 cup
1 cup
1 cup
=
=
=
=
=
=
1/3 cup + 1/3 cup
1/2 cup + 1/4 cup
half of 1/4 cup
1/2 cup + 1/2 cup
1/3 cup + 1/3 cup + 1/3 cup
1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup
 How would you measure these amounts?
• 1 1/4 cups
• 2/3 cup
• 3/4 cup
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©2002 Learning Zone Express
Desired Yield
 1. Decide how many servings you need or want
in a recipe.
 This is know as the Desired Yield
 Use the formula
• Desired Yield / Original Yield = Number to multiply by
(conversion factor)
• Example: Recipe serves 8 (original yield) and you need to serve 4
(desired yield)
– 4/8 = 0.5 or ½
 Then multiply each ingredient by that number
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©2002 Learning Zone Express
How Do You Measure Up?
 This recipe for Chocolate Chip Cookies yields 6 dozen.
You need to make 3 dozen. Write down the measurements
you would use to decrease this recipe. Use correct abbreviations.
Chocolate Chip Cookies
Yields 6 dozen.
2 1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine
3/4 cup sugar
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©2002 Learning Zone Express
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cup chocolate chips
Quiz # 7
 Your Grandma’s recipe for Chocolate Cake makes a
1 cake and you want to make 2 cakes.
Write down the new measurements you would need to
double this recipe. Use correct abbreviations.
Chocolate Cake
2 cups sugar
1/2 cup butter
2 eggs
1 cup buttermilk
2 1/2 cups cake flour
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©2002 Learning Zone Express
2 teaspoons baking soda
2 chocolate squares
1/2 teaspoon salt
2/3 cup warm water
1 teaspoon vanilla extract
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?
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.
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©2002 Learning Zone Express
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?
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©2002 Learning Zone Express
Kitchen Math Quiz
Write down the answers to the following questions.
1.
1 tablespoon is equivalent to __ teaspoons
and 1 fluid ounce is equivalent to __ tablespoons.
a.
b.
c.
d.
2.
3, 4
4, 1
3, 2
2, 3
How would you measure the following amounts?
a.
b.
c.
d.
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a.
b.
c.
d.
a.
b.
c.
d.
2/3 cup
1/8 cup
1 2/3 cup
2 3/4 cups
©2002 Learning Zone Express
Kitchen Math Quiz
3.
The number of servings a recipe
makes is called its ________.
a.
b.
c.
d.
4.
serving size
yield
equivalent
supply
Match the term on the left with the appropriate
abbreviation on the right.
1.
2.
3.
4.
5.
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a.
b.
c.
d.
1.
2.
3.
4.
5.
pounds
cups
tablespoons
teaspoons
ounces
©2002 Learning Zone Express
a.
b.
c.
d.
e.
c.
Tbsp. or T.
lb.
tsp. or t.
oz.
Kitchen Math Quiz
5.
True of False?
a. a. Liquids should always be measured at eye level.
b. b. When measuring flour you should scoop it into a dry
measuring cup, pack it, and level it with a straight edge.
c. c. One stick of butter is equal to 1 cup.
6.
Look at each of the following measurements and
determine which amount is larger:
a.
b.
c.
d.
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a.
b.
c.
d.
1/3 cup or 1/4 cup
1 pound or 18 ounces
1 tablespoon or 4 teaspoons
1 pint or 3 cups
©2002 Learning Zone Express
Applying What You Know
Choose one of the following assignments to complete outside of class.
 Create a worksheet of math word problems based on
kitchen measurements. Be sure to create an answer
sheet. Trade worksheets with a classmate and grade
each other’s work.
 Create new recipe cards that double and cut in half a
favorite recipe. For extra credit make the recipe and
evaluate the results.
 Create an easy-to-read poster of common
abbreviations and basic equivalents. Be sure to
include visuals and display accurate information.
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©2002 Learning Zone Express
Exploring the Web
 Here are some suggested sites you and
your class may want to investigate for
more information on measuring:
• http://www.applejournal.com/ref01.htm
– Basic kitchen measurements and abbreviations.
• http://www.nursehealer.com/Recipes6.htm
– Measurements and substitutions.
 Teachers: Please note that web sites are constantly changing and being
updated. You may need to revise this list.
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