Measuring and Reading a Recipe

Measuring and Reading a Recipe

1. Use measuring spoons, cups, and pitchers.

   • Spoons: Tb, tsp, 1/2 tsp, 1/4 tsp.
   • Cups: dry ingredients. 1 cup, 1/2 cup, 1/3 cup, 1/4 cup
     • Sometimes you'll see 2/3 cup and 3/4 cup.
   • Measuring pitcher: liquid. cups and ounces.
     • teaspoon and tablespoons are different sizes.
       • 3 tsp in a tbspoon
       • 4 T in 1/4 cup
       • 4 quarts in a gallon, 2 pints in a quart, 2 cups in a pint.
         • sift flour to incorporate air.
         • Anything that's sticky to measure, use a spray like pam.
           • use a weight, zero out the bowl weight.
             • Baking is math and chemistry.
               • 3 parts of recipe: name oven temp, quantity, ingredients you need, directions.
               • Follow instructions exactly.