Please wait - loading…

Measuring/Reading Recipes

Description

Things
w q
Mind Map by w q, updated more than 1 year ago
w q
Created by w q over 6 years ago
4
0

Resource summary

Measuring/Reading Recipes
  1. Measuring Spoons
    1. Used to measure small amounts of ingredients
      1. Tablespoon
        1. Teaspoon
          1. 1/2 Teaspoon
            1. 1/4 Teaspoon
            2. Measuring Cups
              1. Used to measure dry ingredients
                1. Anything that needs to be leveled off can be dry-measured
                  1. Mayo, sour cream, peanut butter
                2. Cup
                  1. 1/2 Cup
                    1. 1/3 Cup
                      1. 1/4 Cup
                        1. Spoon flour into cup, don't dip the cup in
                          1. "Sifted Flour" is measured after it is sifted
                          2. Sugar is already dense, no need to spoon it in
                            1. Pack in brown sugar, but don't handle it too much
                              1. Should hold it's shape
                            2. Measuring Pitcher
                              1. Measures liquids
                                1. Anything that will level itself off
                                  1. oil, water, milk
                                2. Has marks for U.S, customary, metric, and fluid ounces
                                  1. When measuring viscous liquids, spray the pitcher w/ cooking spray
                                  2. Watch out for teaspoon vs tablespoon
                                    1. Tsp. is smaller than tbsp. because a teacup would sit on a table.
                                    2. If a recipe calls for a measure that you don't have, use equivalents
                                      1. 3 t in 3 T, 4 T in 1/4 c
                                      2. Spices usually measured in tsp., flour, sugar, etc. usually measured in cups
                                        1. Baking is math + chemistry = delicious results
                                          1. Measuring by weight
                                            1. Use a digital/analog scale
                                              1. Place bowl on scale, "zero out" bowl, then measure
                                            2. 3 parts to a recipe
                                              1. Top
                                                1. Contains recipe name, oven temp, and yield
                                                2. Middle
                                                  1. Ingredients and their measurements
                                                  2. Bottom
                                                    1. Shows directions for cooking recipe
                                                  3. Follow recipes EXACTLY
                                                    Show full summary Hide full summary

                                                    Similar

                                                    Microwave Mind Map
                                                    w q
                                                    Nutrient Basics
                                                    w q
                                                    Physical Acitvity - Bradly Watts
                                                    w q
                                                    Fats and Oils
                                                    w q
                                                    Unit 3 Flashcards
                                                    w q
                                                    Eating Disorders - Bradly Watts
                                                    w q
                                                    RECIEN NACIDO
                                                    Jose Cotta Bartolo
                                                    HTML + CSS
                                                    Justina Sadikova
                                                    The effect of lactic acid on Muscles, Tendons and Ligaments
                                                    Dan Allibone