Measuring Ingredients

FACS Standards 8.3.1, 8.3.2, 8.3.3, 8.3.4, 8.3.5, 8.3.6Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

Units of Measure

Amounts may be given in many ways Most measured by volume – amount of

space taken up by ingredient Some measured by weight Some measured by number of items

Customary Units

Systems of weights and measures used in the United States

Most common units: Volume – teaspoon (t. or tsp.);

tablespoon (T. or Tbsp.); cup (c.); fluid ounce ( fl. oz.); pint (pt.); quart (qt.); gallon (gal.)

Weight – ounce (oz.); pound (lb. or #)

Temperature – degrees Fahrenheit (o F)

Length – inches (in.)

Metric Units

Based on multiples of tens Easier to use than the customary

system Most common units:

Volume – milliliter (mL); liter (L) Weight – milligram (mg); gram (g);

kilogram (kg)

Temperature degrees Celsius (oC) Length – centimeter (cm)

Equivalents

Different units equaling same measure

1 tablespoon (tbsp) = 3 teaspoons (tsp)1/16 cup = 1 tablespoon

1/8 cup = 2 tablespoons1/6 cup = 2 tablespoons + 2

teaspoons1/4 cup = 4 tablespoons1/3 cup = 5 tablespoons + 1

teaspoon3/8 cup = 6 tablespoons1/2 cup = 8 tablespoons2/3 cup = 10 tablespoons + 2

teaspoons3/4 cup = 12 tablespoons

   

1 cup = 48 teaspoons

1 cup = 16 tablespoons

8 fluid ounces (fl oz) = 1 cup

1 pint (pt) = 2 cups

1 quart (qt) = 2 pints

4 cups = 1 quart

1 gallon (gal) = 4 quarts

16 ounces (oz) = 1 pound (lb)

1 milliliter (ml) = 1 cubic centimeter (cc)

1 inch (in) = 2.54 centimeters (cm)

Equipment for Measuring

Dry Measuring Cups – set of several sizes Typical customary set – ¼ c., 1/3 c.,

½ c.. 1 c. Typical metric set – 50-mL, 125-mL,

250-mL

Liquid Measuring Cups

Transparent with measurements on the side

Typically marked in fractions of a cup, fluid ounces, and milliliters

Head space to prevent spilling and spout for easy pouring

Measuring Spoons

Sets of 4 – customary set – ¼ tsp., ½ tsp., 1 tsp., 1 Tbsp.

Set of 5 – metric set – 1-mL, 2-mL, 5-mL, 15-mL, 25-mL

Measuring Liquids

Set cup at eye level Pour liquid into cup Bend to check measurement Add or pour off as needed Pour into mixing container

Measuring Dry Ingredients

Put piece of waxed paper under measuring cup

Fill cup with ingredient; some spooned; some sifted; some packed

Level top with straight edge of spatula

Pour into mixing container

Measuring Sifted Ingredients

Place waxed paper under measuring cup

Sift ingredients into measuring cup Level with straight edge of spatula

Never sift whole-grain flour Sift powdered sugar before

measuring Granulated sugar can be sifted to

remove lumps

Measuring Fats

Stick Method – cut along appropriate line of wrapper

Dry Measuring Cup method – pack fat into cup and level off top

Water Displacement method – subtract amount needed from 1 cup; difference is amount of water to put in cup; add fat to raise water to 1 c. level; pour off water; remove fat with rubber scraper

Measuring by Weight

To use a food scale: Place empty container on scale Adjust scale to read zero Add food to container until scale

shows desired amount