Measurements and reading a recipe

Measurements and reading a recipe

1. Use measuring cups, spoons and pitchers

   • Cups: dry ingredients
   • Spoons and pitchers: liquid ingredients

2. Teaspoon is smaller than a tab;espoon

   • 3 tsp= 1 T
   • 4 T= 1/4 cup

3. Dash, pinch or speck is less than 1/8 of a teaspoon

4. ! gallon= 4 quartz, 1 quart= 2 pints, 1 pint= 2 cups

5. Make sure your recipe source is valid

6. Baking and cooking is a combination of math and chemistry

7. Dry measuring cups should be leveled off

   • Tap the cup to settle any air bubbles

8. Wet measuring items will level itself off

   • Spray the liquid measuring cup with nonstick spray
   • Bend down to eye level to check

9. Sifted measuring means the item should be measured after being sifted

10. Top area has name of recipe

    • How much it makes
    • Temperature for oven

11. Middle area shows ingredients

12. Bottom area shows directions