Transcript Foods & Nutrition

Food Basics
Unit 2: Lab Preparation
Measurement Equivalents
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3 teaspoons= 1 Tablespoon
16 Tablespoons= 1 cup= 8 ounces
2 cups= 1 pint= 16 ounces
2 pints= 1 quart= 32 ounces
4 quarts= 1 gallon= 128 ounces
1 pound= 16 ounces
1 stick of butter= ½ cup= 8 Tablespoons=
¼ pound
Pinch- few grains, 1/8 tsp
Measurement Techniques
• Flour: spoon in flour until heaping, then
level with a straight edge (dry measuring
cup)
• Sugar: spoon in sugar until heaping, then
level with a straight edge (dry measuring
cup)
• Brown Sugar: pack brown sugar into dry
measuring cup and level
Measuring Techniques
• Shortening: Pack shortening into dry measuring
cup and level with a straight edge
• Butter/Margarine: measure by weight or use
package as a direction or use same method as
shortening
• Liquids: Measure in a liquid measuring cup.
Place the cup at eye level on a flat surface.
• Powdered Sugar: Sift then spoon into a dry
measuring cup and level with a straight edge
Abbreviations
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tsp, t- teaspoon
Tbsp, T- Tablespoon
c.- cup
pt- pint
qt- quart
oz- ounce
lb- pound
gal- gallon
Examples
• What is the correct equivalent?
– 16 Tbsp.
– 4 Tbsp.
– 3 tsp.
– 8 fluid ounces
– 8 ounces
– 2 cup.
– 2 pt.
– 2 sticks of butter