Measuring, Conversions and Recipes

What this page covers

This unit sits in the Kitchen Foundations strand of Cooking and gastronomy. Most of what is listed is about the basics: how to measure an ingredient and how to read a recipe before you start cooking.

The mind maps repeat a familiar core. Measuring spoons come in a tablespoon, a teaspoon, a 1/2 teaspoon and a 1/4 teaspoon. Dry measuring cups come in 1 cup, 1/2 cup, 1/3 cup and 1/4 cup. Liquid measuring cups are read in cups and in metric units. Because many users made their own versions, you can compare how each one explains the same idea.

Where to start

1. Open the mind map MEASURING AND READING RECIPE for the spoon and cup sizes.
2. Read How To Measure, which also lists equivalents such as teaspoons to a tablespoon.
3. Try Measuring and Recipe Reading | Shelby Smith, which treats the kitchen as a place for everyday mathematics.
4. Move on to Reasons for Modifying a Recipe, which covers dietary needs, changing the number of servings and adding variety.

Using quizzes, flashcards and maps together

Read a map first, then test yourself. The quiz Metric measurements is a good check after the maps on liquid measures. Tama Cafe Test asks you to fill in the blanks of a drink recipe, so it shows whether you can follow quantities step by step.

The flashcard decks help with equipment names. Measuring utensils and Equivalences are short and suit a few quick minutes. Go back to a map for any card you miss.

Recipes to practice on

Further down the list are recipe maps, slide sets and notes, such as BROWNIES, Cheesecake, Pancakes and Curried sweet potato soup. Teachers can use these as ready-made examples for a lesson. Students can pick one and check the measures against what they have learned.

Next step

Choose one map that looks clear to you, work through it, then take a quiz. When you are ready, make a map of your own to see what has stuck.