Measuring & Reading Recipes

Measuring & Reading Recipes

1. Measurements and equivalents

   • measuring spoons (Tablespoon, teaspoon, 1/2 teaspoon, 1/4 teaspoon)
   • measuring cups (used for dry ingredients) (includes 1 cup, 1/2 cup/ 1/3 cup & 1/4 cup)
     • Measuring Pitchers (used for measuring liquid)
   • Measuring equivalents: 3 tsp in 1 T, 4 T = 1/4 c, 4 quarts=1 gallon, 2 pints= 1 quart, 2 cups=1 pint

2. Measuring Wet & Dry Ingredients

   • dry measuring cup: flour sugar, brown sugar
     • don't pack flour, use spoon, incorporate air & level off
       • sifted flour: lighter, use sifter first
         • brown sugar: keep in well sealed container, store with piece of bread. Pack sugar into cup (most recipes)
   • Wet Measure: levels itself off, liquids
     • spouted glass measuring cup (honey, etc), pour in ingredients, bend down to check level
   • measure by weight
     • zero out weight of bowl, then place ingredients

3. Reading a Recipe

   • properly measure ingredients (math + chemistry)
     • recipe includes all you need for success.
       • 3 parts: Yield: name, oven temp, quantity. Middle area : shows needed ingredients & their amounts. Bottom area: shows instructions (blueprint)

4. by Savannah Pheanis