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    Recipes and Measurements

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    api-228479263
    This document provides information about recipe measurements and abbreviations. It lists the typical parts of a recipe, including the title, ingredients, instructions, and yield. Common abbreviations for measuring spoons and cups are defined. Equivalents for converting between cups, tablespoons, and teaspoons are provided. Guidelines are given for correctly measuring both liquid and dry ingredients using the appropriate tools and techniques.

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    Recipes and Measurements

    Uploaded by

    api-228479263
    398 views8 pages
    This document provides information about recipe measurements and abbreviations. It lists the typical parts of a recipe, including the title, ingredients, instructions, and yield. Common abbreviations for measuring spoons and cups are defined. Equivalents for converting between cups, tablespoons, and teaspoons are provided. Guidelines are given for correctly measuring both liquid and dry ingredients using the appropriate tools and techniques.

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    This document provides information about recipe measurements and abbreviations. It lists the typical parts of a recipe, including the title, ingredients, instructions, and yield. Common abbreviations for measuring spoons and cups are defined. Equivalents for converting between cups, tablespoons, and teaspoons are provided. Guidelines are given for correctly measuring both liquid and dry ingredients using the appropriate tools and techniques.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    398 views8 pages

    Recipes and Measurements

    Uploaded by

    api-228479263
    This document provides information about recipe measurements and abbreviations. It lists the typical parts of a recipe, including the title, ingredients, instructions, and yield. Common abbreviations for measuring spoons and cups are defined. Equivalents for converting between cups, tablespoons, and teaspoons are provided. Guidelines are given for correctly measuring both liquid and dry ingredients using the appropriate tools and techniques.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 8

    RECIPES AND

    MEASUREMENTS
    Parts of a Recipe
    •Title
    •Ingredients listed in order with amounts
    needed
    •Instructions, which include cooking terms
    •Yield or Serving Size
    Abbreviations
    •Teaspoon= t. and tsp.
    •Tablespoon= T. and Tbs. and Tbsp.
    •Cup = c.
    •Pint = pt.
    Abbreviations
    •Quart = qt.
    •Ounce = oz.
    •Pound = lb.
    •Package = pkg.
    Equivalents
    •1 cup = 16 Tablespoons
    •3/4 cup = 12 Tablespoons
    •1/2 cup = 8 Tablespoons
    •1/4 cup = 4 Tablespoons
    •1 Tablespoon = 3 teaspoons
    Correct Liquid Measuring
    •Use a liquid measuring cup.
    •Measure on a flat surface at eye level.
    •Measuring spoons can be used for liquid or
    dry ingredients.
    Correct Solid/Dry Measuring
    •Use a dry measuring cup
    •Flour
    •Spoon in the flour, overfilling the
    measuring cup
    •Level off with a straight edge spatula
    Correct Solid/Dry Measuring
    •Sugar/Salt
    •Scoop, overfilling the measuring cup
    •Level off with a straight edge spatula
    •Brown Sugar
    •Scoop, overfilling the measuring cup
    •Pack down
    •Level off with a straight edge spatula

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