Learn these facts
Learn these facts! You will use them every lab.
Measure Accurately
Measuring is a necessary part of cooking. No recipes or methods, no matter how good they are, will overcome careless habits of measuring. Measurements must be level and exact or results will vary. For accurate measuring always use a set of standard measuring spoons and a standard measuring cup. This is necessary in order to have a successful product, for many recipes have been carefully tested and scientifically worked out. That is why it is VERY IMPORTANT THAT YOU MEASURE ACCURATELY. Use just enough – no more!
There are two ways to measure for accuracy:
1. By weighing. This method is used when large quantities of food are prepared in bakeries, hospitals, institutions, and restaurants.
2. By using standard measuring cups and spoons. This is the method we use in class and at home, for it is more practical.
Be sure you have the correct measuring tools
A standard measuring cup is an accurate ½ pint measure; it is the equivalent of 16 tablespoons, and is usually made of glass, aluminum or stainless steel.
A liquid measuring cup has a rim with a pouring lip above the 1 cup line. This cup is used for measurement of liquid ingredients used in preparing foods. Read the measure at eye level.
It is marked on one side to read: 1 cup, ¾ cup, ½ cup, ¼ cup.
It is marked on the opposite side to read: 1 cup, 2/3 cup, 1/3 cup.
A dry measuring cup has no rim; the 1 cup line is even with the top. Household dry measures are available in four measures: 1 cup, ½ cup, 1/3 cup, and ¼ cup units. They are designed for measurement of dry ingredients used in preparing foods. The dry ingredients are always leveled with a spatula, or straight edge of knife.
A set of measuring spoons consists of four individual spoons in the following measures: 1 tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon. They are designed for measurement of ingredients in preparing foods. New on the market, is a set of stainless steel measuring spoons with two new measurements: ½ tablespoon and 1/8 teaspoon. Measuring spoons are used for measuring less than ¼ cup of any ingredient.
REMEMBER: Well-made measuring utensils are a real economy.
Hints and Suggestions for measuring
• Read recipe carefully and plan each step before starting to work.
• Get your ingredients together first, and then collect all utensils needed.
• Learn to measure accurately; use standard measuring cups and spoons.
• Use level measurements. A straight-edged knife or spatula should be used for leveling.
• Measure dry ingredients first, then liquids, next fats, and you will need but one cup or spoon.
• Sift flour once before measuring onto a square of waxed paper. Then spoon the sifted flour lightly into a dry measuring cup – heating it up. Level with straight edge of knife or spatula. Never shake the flour in the cup before leveling. The reason for sifting flour is to insure accurate measurement. Some flour on the market needs no sifting.
• Granulated sugar needs sifting only when it is lumpy.
• Brown sugar should be firmly packed into a dry measuring cup or measuring spoon just enough to hold its shape. Level off.
• Spoon sifted confectioners’ sugar into a dry measuring cup and level. Do not shake the cup before leveling
• To measure a dry ingredient using a teaspoon or tablespoon, dip the measuring spoon into the dry ingredients and level it with straight edge of knife or spatula.
• Shortening is measured most accurately if it is at room temperature. Pack firmly into a unit measuring cup and leave no air holes. Level off with spatula or straight edge of knife. If a glass measuring cup is used, the water displacement method is satisfactory for measuring amounts less than 1 cup. If the recipe calls for 1/3 cup shortening, fill the measuring cup 2/3 full of water. Add shortening until the level of the water is even with the 1 cup line. Drain off the water before using shortening. In measuring less than ¼ cup, use a tablespoon.
• Butter or margarine may be packed 4 “sticks” to the pound. Each stick measures exactly ½ cup.
Abbreviations Commonly Used
Tbsp. or T =Table spoon pk. =peck
tsp. or t. =Teaspoon bu. =bushel
c. =Cup oz. =ounce
f.g. =Few Grains lb. =pound
°C. =Degrees Centigrade min. =minute
°F. =Degrees Fahrenheit hr. =hour
pt. =Pint mod. =moderate
qt. =Quart doz. =dozen
Equivalent Weights and Measures
Dash =2 to 3 drops
Pinch =about 1/8 teaspoon
3 teaspoons =1 tablespoon
2 tablespoons =1 fluid ounce
8 ounces =1 cup
16 tablespoons =1 cup
2 cups =1 pint
2 pints =1 pint
4 quarts =1 gallon
16 ounces =1 pound
1 stick butter =½ cup (1/4 pound)
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