Measuring/Reading Recipes

Measuring/Reading Recipes

1. Measuring Spoons

   • Used to measure small amounts of ingredients
   • Tablespoon
   • Teaspoon
   • 1/2 Teaspoon
   • 1/4 Teaspoon

2. Measuring Cups

   • Used to measure dry ingredients
     • Anything that needs to be leveled off can be dry-measured
       • Mayo, sour cream, peanut butter
   • Cup
   • 1/2 Cup
   • 1/3 Cup
   • 1/4 Cup
   • Spoon flour into cup, don't dip the cup in
     • "Sifted Flour" is measured after it is sifted
   • Sugar is already dense, no need to spoon it in
   • Pack in brown sugar, but don't handle it too much
     • Should hold it's shape

3. Measuring Pitcher

   • Measures liquids
     • Anything that will level itself off
       • oil, water, milk
   • Has marks for U.S, customary, metric, and fluid ounces
   • When measuring viscous liquids, spray the pitcher w/ cooking spray

4. Watch out for teaspoon vs tablespoon

   • Tsp. is smaller than tbsp. because a teacup would sit on a table.

5. If a recipe calls for a measure that you don't have, use equivalents

   • 3 t in 3 T, 4 T in 1/4 c

6. Spices usually measured in tsp., flour, sugar, etc. usually measured in cups

7. Baking is math + chemistry = delicious results

8. Measuring by weight

   • Use a digital/analog scale
     • Place bowl on scale, "zero out" bowl, then measure

9. 3 parts to a recipe

   • Top
     • Contains recipe name, oven temp, and yield
   • Middle
     • Ingredients and their measurements
   • Bottom
     • Shows directions for cooking recipe

10. Follow recipes EXACTLY