MEASURING AND READING RECIPE

MEASURING AND READING RECIPE

1. Measuring spoon sizes- teaspoon, tablespoon, 1/2 teaspoon, and 1/4 teaspoon

   • Equivalents- 3 tsp=1T and 1 T=1/4 cup

2. Measuring cups-used to measure dry ingredients:1 cup, 1/2 cup, 1/3 cup, and 1/4 cup

3. Measuring pitchers-used to measure liquid ingredients

4. always use measuring devices in the kitchen

5. liquid measuring cup-used to measure wet ingredients and dry measuring cup-used to measure dry ingredients

   • level off dry ingredients and spoon out

6. brown sugar-keep in tight sealed container and dip measuring cup and level off

7. measure liquids on flat surface

8. digital scale-place food on scale and zero out the weight of the bowl

9. Recipes-top area-name of recipe, temperature, and serving size

   • middle of recipe-ingredietns
   • Bottom area-directions of the recipe