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Measuring & Reading Recipes
Description
Measuring & Reading Recipies, Savannah Pheanis (3rd period, cooking for healthy living)
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measuring&readingrecipies
cookingforhealthyliving
savannahpheanis
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savannahpheanis
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savannahpheanis
over 8 years ago
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Resource summary
Measuring & Reading Recipes
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
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
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)
by Savannah Pheanis
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