Measure Up!
Do This Now!!!
•Prepare your post-test paper # 1-10
DO NOT TOUCH ANYTHING
ON YOUR DESK UNTIL
TOLD TO DO SO… IF YOU
CAN’T FOLLOW
DIRECTIONS, YOU WILL
NOT PARTICIPATE!!!!!!!!!
ESSENTIAL QUESTION: Skills Points (50)
1.What is the difference between wet and dry
measuring methods?
2.What is the difference between level and
heaping?
3.Describe the best way to measure dry
ingredients.
4.What might happen to my recipe if I do not
measure accurately?
5.What is the most important alteration made to a
recipe?
INTRODUCTION
Preparing recipes begins with knowing what measuring utensils to use and how to measure common ingredients properly. Success
partly depends on how accurately the ingredients are measured. Knowing measuring techniques, recipe abbreviations, and
equivalents will start you on the right track. After completing this module, you should be able to interpret abbreviations (a shortened
form of a word) used for measurements, identify common measurement equivalents (two or more amounts that are equal to each
other), and demonstrate how to measure ingredients properly for a given recipe.
OBJECTIVES
1.
2.
3.
4.
5.
6.
MATERIALS
Video
Peanut butter
Rice crispiest
Dish detergent
Honey
Wax paper
Brown sugar
EQUIPMENT
TV/VCR
Apron
Scooping spoons
Bowls
Rubber scraper
Identify standard measuring equipment.
Measure ingredients with proper procedures.
Identify basic symbols and abbreviations.
Identify basic measurement equivalents.
Practice recipe math.
Demonstrate proper laboratory clean-up procedures.
Activity sheets
Dry powdered milk
Ziploc Bags
Flour
Oatmeal
Paper towels
Cook book
Headphones
Dish drainer and mat
Straight-edged spatula
Dry measuring cups
Mixing bowl
ESSENTIAL QUESTION:
1.What is the difference between wet and dry measuring methods?
2.What is the difference between level and heaping?
3.Describe the best way to measure dry ingredients.
4.What might happen to my recipe if I do not measure accurately?
5. What is the most important alteration made to a recipe?
Dish towels and cloths
Measuring spoons
Wooden spoon
Liquid measuring cup
Sifter
AKS: #5, #6, #7, #8, #10
Activity #1
1. Locate the pretest and complete it according to instructions before you go to
the next step.
2. Review the following vocabulary words before you begin the
module. When you find the words in the reading material or videos as you
come to them during the next four days, define them on your
answer sheet.
1. Dry measuring cups
2. Liquid measuring cups
3. Measuring spoons
4. Abbreviation
5. Equivalent
6. Substitution
7. Molasses
8. Brown sugar
9. Granulated sugar
10. Confectioner’s sugar
11. Yield
12. All-purpose flour
13. Self-rising flour
14. baking soda
15. Baking powder
3. Read the information sheets “Measuring Tips” and “Measuring
Procedures.”
4. Locate and complete the worksheet #1 - “What Do I Use?” at the end of this
activity. You will complete this worksheet on your own paper.
5. Clean up your module area and make sure everything is returned to its
proper location.
Activity #2
1. Read in the textbooks
• Applying Life Skills pages 449 - 451
•Discovering Food and Nutrition pages 130 - 133.
•Also read the information sheet “Accurate Measuring.”
2. Locate and complete the worksheet “Recipe Math.”
3. When you have finished “Recipe Math,” locate the key
and check your answers. BE HONEST and do not look until you
have completed the worksheet on your own.
4. Locate “Scott’s Cookies” and complete it according to directions. Use
your own paper for your answers.
5. Go to a computer, find the OJ software folder and
double click on the Measure Right icon. Work through the program
by following directions provided for. Complete all 5 areas before
you print out the measurement charts.  If there is time
6. Clean up your module area and make sure everything is returned to
its proper location.
RECIPE MATH
Practice your recipe math by doubling and halving each ingredient to these recipes and
place the doubled answers on the left side of your own paper and the right side the
halved answers. The center column should be the original.
Brownies
4 oz. unsweetened chocolate
2/3 cup shortening
2 c. sugar
4 eggs
1 tsp. vanilla
1 + ¼ c flour
1 tsp baking powder
1 tsp salt
1 c chopped pecans
Corn Bread
1 + ½ c corn meal
3 Tbsp flour
1 + ½ tsp baking powder
1 tsp salt
1 + ½ c milk
1 egg, beaten
2 Tbsp shortening
SCOTT’S COOKIES
DIRECTIONS: Scott decided to surprise everyone and bake a batch of cookies.
Can you find Scott’s measuring goofs? Read about Scott’s measuring procedures
and see if you can find his mistakes. There are 4 major goofs. List the goofs on
the left side of your own paper. Then explain how to do each one correctly on the
right side of the paper. Label the left side “Scott’s goofs”. Label the right side
“Correct Way to Measure.”
The first ingredient the recipe called for was flour. Scott got out the
flour canister, put flour in the measuring cup, and tapped the cup on
the counter to be sure it was full, patted the heap, and then leveled it
off. The next ingredient was brown sugar. Since the grains seemed to
stick together, he tried to sift it to separate the grains. Then the recipe
called for butter or margarine. Scott found some margarine sticks in
the refrigerator. He needed a cup of margarine, so he used two sticks.
He also needed ¾ cup milk. He poured the milk into a ½ cup and a ¼
cup dry measuring cup, giving him ¾ cup. Next he had to measure two
teaspoons of baking powder. He got a table setting spoon from the
silverware drawer and took two scoops of baking powder, leveling off
each one.
Scott’s Goofs
1.
2.
3.
4.
Correct way to Measure
Extra Credit Questions --- Eggs and Conversions
Answer on your own paper.
•How can you tell if an egg is fresh?
•What do old eggs do in water?
•True or False:
The older an egg is the smaller the air pocket will be.
•How can you tell if an egg has been hard-boiled?
•True or False:
Eggs can never be frozen.
•How long can eggs be kept frozen?
•What should you all do to the yolks when freezing to
prevent lumps?
•Explain how to freeze egg whites.
•Fill in the blank: 1 whole egg = _______Tablespoons
•Fill in the blank: 1 egg white = _______ Tablespoons
Activity #3
1. Read the information sheets titled “Definitions of
Common Ingredients” and “Kitchen Clean-up
Procedures.”
2. Locate and view the video titled “Measure up in the
Kitchen.” When finished viewing, rewind the tape and
return it to its proper location.
3. Locate and complete the worksheet titled “Measuring
Match.” When you have finished “Measuring Match,”
locate the key and check you answers. BE HONEST
and do not look until you have completed the worksheet
on your own.
4. Clean up your module area and make sure everything is
returned to its proper location.
•
•
•
•
•
•
Activity #4
1. Locate and complete the post test for this module.
2. Locate the “Peanut Butter Crispies” activity recipe sheet and complete
according to directions. Follow all kitchen clean-up procedures. Make
sure everything is returned to its proper location.
3. Answer on your own paper the 8 Questions titled, “PNB Crispies
Questions.”
2. Get out a piece of paper to make your COVER SHEET. Put your
name, class and student number in the upper right hand corner. Place
the module name on the top line. Copy the following list. Gather your
assignments in order and place the COVER SHEET on top. Staple
them all together.
Vocabulary Words
What Do I Use
Recipe Math
Scott’s Cookies
Measuring Match
Post-test
4. Clean up your module area and make sure everything is returned to its
proper location.
•Is this snack purely junk food or does it provide nutrition for your
body?
•Would this be considered a low-calorie snack?
•Which ingredients provide protein? Which of these is fat free?
•Which ingredient is almost pure sugar?
•Which ingredient provides soluble fiber (which is related to lowering
cholesterol)?
•Which ingredient provides interesting texture because it is crunchy?
Is this a nutritious ingredient?
•Which ingredient do you think is highest in calories (because it is
high in fat)? Does that mean you should never eat it? Why or why
not?
•Which ingredient would provide calcium? Why does your body need
calcium?
CLEAN UP!!!
Sink Assignments
• Orange and Purple
work in the Yellow
Kitchen
• Red and Blue work
in the Green Kitchen
• Yellow and Green
work in the Red
Kitchen
Clean Up Procedures!!!
• Wash dishes
thoroughly!!!
• Dry dishes
thoroughly!!!
• Put everything away in
its proper locations!!!
• NO ONE EATS
UNTIL THE ROOM
IS SPOTLESS!!!