Transcript Measuring & Changing Yields

Measuring & Changing Yields
Foods I
Grandma’s Oatmeal Cookies
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4 handfuls brown sugar
1 coffee cup lard
about ½ coffee cup buttermilk
1 dash vanilla
8 handfuls oatmeal
2 dashes baking soda
Pinch of salt
Measuring
• Measuring ingredients correctly will help
your recipes turn out right.
• Measure over an empty plate so spills are
easy to clean up.
Customary Measurements &
Abbreviations
• Volume
– Teaspoon: tsp. or t.
– Tablespoon: T or
Tbsp.
– Fluid ounce: fl. oz.
– Cup: c
– Pint: pt
– Quart: qt
– Gallon: g
• Weight
– Ounce: oz
– Pound: lb.
• Temperature
– Degrees Fahrenheit:
°F
Base Equivalents
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1 Tablespoon = 3 teaspoons
1 cup = 16 Tablespoons
2 Tablespoons = 1 fluid ounce
1 cup = 8 fluid ounces
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
Base Equivalents
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¼ cup = 4 Tablespoons
1/3 cup = 5 Tablespoons plus 1 teaspoon
½ cup = 8 Tablespoons
2/3 cup = 10 Tablespoons plus 2
teaspoons
• ¾ cup = 12 Tablespoons
Measuring Dry Ingredients:
• flour, sugar, corn meal or solid shortening
– Stir or fluff flour or powdered sugar before measuring.
– Spoon a dry ingredient into a measuring cup that
holds the amount you need when filled to the rim.
– Level off the dry ingredient with the flat side of a knife
or spatula.
– Pack brown sugar.
– Demo: brown sugar, flour, shortening,
white sugar
Measuring Liquid Ingredients:
• Water, milk, vegetable oil or syrup
– Pour liquid into a marked, see-through
container or measuring cup.
– Check at eye level to make sure the correct
amount is measured.
– Demo: water and syrup
Measuring small amounts of
ingredients:
• Salt, baking soda, spices or flavorings
– Amounts less than ¼ cup are usually
measured in measuring spoons.
– Demo: baking soda
Changing Yields
• Yield: 4
Need: 8
• 1. determine the new yield: 8
• 2. divide the new yield by the old yield to
get the multiplying factor:
2
• 3. multiply each ingredient measurement
by the factor above:
1c x 2 = 2 c
• 4. Convert answers to logical measurable
amounts for the kitchen:
1/8 c = 2T
Changing Yields
NOTE: any measurement under ¼ cup should use measuring spoons
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Yield: 8 cookies
1 cup butter
½ cup sugar
1 ½ cup flour
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New Yield: 4 cookies
½ cup butter
¼ cup sugar
¾ cup flour
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Yield: 12 cookies
½ cup butter
¼ cup sugar
1/3 cup flour
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New Yield: 24 cookies
1 cup butter
½ cup sugar
2/3 cup flour
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Yield: 24 cookies
½ cup butter
¼ cup sugar
1/3 cup flour
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New Yield: 12 cookies
¼ cup butter
2T sugar
2 ½ T+1/2t or 2T+2t
Practice
• Jam Thumbprints
• Yield: 42
• 2/3 cup butter or
margarine
• ½ cup sugar
• 2 egg yolks
• 1 teaspoon vanilla
• 1 ½ cup all-purpose flour
• 2 beaten egg whites
• 1 cup chopped walnuts
• 1/3 cup strawberry jam
• Jam Thumbprints
• Yield: 21
• 1/3 cup butter or
margarine
• ¼ cup sugar
• 1 egg yolk
• ½ teaspoon vanilla
• ¾ cup all-purpose flour
• 1 beaten egg white
• ½ cup chopped walnuts
• 2 ½ T +1/2 t or 2T +2t
strawberry jam
Double Chocolate Chunk Biscotti
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Yield: 36
1/3 cup butter
2/3 cup sugar
¼ cup unsweetened cocoa
powder
2 teaspoons baking powder
2 eggs
1 ¾ cup all-purpose flour
4 oz white chocolate baking
squares
3 oz semisweet chocolate,
chopped
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Yield: 108
1 cup butter
2 cups sugar
3/4 cup unsweetened cocoa
powder
2T teaspoons baking powder
6 eggs
5 1/4 cup all-purpose flour
12 oz white chocolate baking
squares
9 oz semisweet chocolate,
chopped