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©2002 Learning Zone Express 1
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Sara Jane Strecker, FACS Educator
2.03 O Kitchen Math and
Measuring
Math in Foods and Nutrition
What’s the buzz? • Sonic Commercial: Food Math
http://www.youtube.com/watch?v=Rs0m8MsMspU
©2002 Learning Zone Express 2
What’s the Difference….
©2002 Learning Zone Express 3
Why Study Math Concepts in FACS?
Math in the real world Ma and Pa Kettle Do Math:
http://www.youtube.com/watch?v=Ih4EXvo_DcE
©2002 Learning Zone Express 4
STEM in the US & Beyond
Globalized Community
Core academic areas of science, technology,
engineering and math (STEM) are becoming
more relevant
Information and data confirm students taking
CTE and FACS classes are scoring higher on
state comprehensive assessments
©2002 Learning Zone Express 5
Math in FACS
Math is everywhere in FACS: • Consumer economics
• Clothing and textiles
• Financial Prep
• Food and nutrition
• Others?
©2002 Learning Zone Express 6
Math in Foods/Foods Classes
Essential Math Concepts in the foods
Classroom • Measurement
• Estimations
• Number sense
• Cost effectiveness/cost comparison
• Family food budget
• Calculator use
• Conventional/common measurement systems
• Vocabulary
• Interpret graphs and tables
©2002 Learning Zone Express 7
Common Math Misunderstandings in
FACS
Spatial reasoning/number sense
Comparing sizes of objects
Knowing which measuring tool to use
Correct math operation to use
Estimations
Transition of cooking from an exact science to
an “art”
Appropriate serving sizes/balance of food
groups
©2002 Learning Zone Express 8
©2002 Learning Zone Express 9
Introduction
Most cooks use recipes. A recipe
is a list of ingredients that gives
you directions for preparing a
specific food. If you know how
to follow recipes, then you will
be successful in the kitchen.
Who knows! You may
become a famous chef!
©2002 Learning Zone Express 10
Introduction
Successful cooks know:
• How to read a recipe
• Abbreviations
• Measuring Techniques
• Equivalents
• How to Change a Recipe
©2002 Learning Zone Express 11
What’s in a recipe?
A formula!
Read the recipe before you cook.
The parts of the recipe tell you:
• Name
• Ingredients
• Equipment
• Directions
• Yield (number of servings)
• Sometimes - Nutritional Analysis
©2002 Learning Zone Express 12
Activity for Students
Think up a name for a recipe.
What is the yield? How many people will it
serve?
Name each ingredient.
Write the steps in the order that you would
prepare them.
Number each step. How many steps are there?
What special equipment is needed?
©2002 Learning Zone Express 13
Quesadillas
(Serves 4 - 2 per person)
8 flour tortillas
1 cup grated cheese
1. Heat a frying pan over medium heat.
1. Place a tortilla in the pan.
2. Sprinkle 1/4 cup cheese on the tortilla.
3. Cover the cheese with another tortilla.
4. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts.
5. Place on a serving plate. Cut into pie shaped wedges.
6. Repeat process with remaining ingredients.
Parts of a Recipe
A recipe usually includes:
Name What the
recipe is called.
Ingredients Food products
you need to
make the recipe.
Yield Number of
servings the
recipe makes.
Directions Steps you follow
to make the
recipe.
Equipment
©2002 Learning Zone Express 14
What’s an Abbreviation?
Understanding the language of recipes takes
the guesswork out of cooking.
Abbreviation - The shortened form of a word.
Abbreviations in measuring units:
• Save space on the cookbook page.
• Make recipes easier to read.
©2002 Learning Zone Express 15
Name the Abbreviations
The U.S. uses the English system:
• Teaspoon tsp. or t.
• Tablespoon Tbsp. or T.
• Cup c.
• Pint pt.
• Quart qt.
• Gallon gal.
• Ounce/fluid ounce oz./ fl. oz.
• Pound lb.
©2002 Learning Zone Express 16
Name the Abbreviations
Most other countries use
the Metric system:
• Milliliter ml
• Liter L
• Grams g
• Kilogram kg
©2002 Learning Zone Express 17
Name the Abbreviations
More abbreviations:
• Few grains, dash, pinch f.g.
• Dozen doz.
• Pound lb.
• Inch in.
• Second sec.
• Minute min.
• Hour hr.
• Degree
• Fahrenheit/Celsius F. / C
©2002 Learning Zone Express 18
Abbreviations Pop Quiz
What do these stand for?
• lb.
• L
• tsp. or t.
• F.
• qt.
• fl. oz.
©2002 Learning Zone Express 19
Name That Utensil
Serving spoons & cups vary in size. Only use
these standard measuring utensils…
Can you name them?
©2002 Learning Zone Express 20
The Right Measuring Utensil
What are two ingredients that
you’d measure with when using: • measuring spoons?
• dry/solid measuring cups?
• a liquid measuring cup?
Which measuring utensil would you use to
measure each of these ingredients? • 1 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 2 tablespoons cooking oil
©2002 Learning Zone Express 21
Measuring Liquid Ingredients
Liquid ingredients can include: • Milk, water, oil, juice, vanilla extract, etc.
To measure 1/4 cup or more of a
liquid ingredient, use a clear, liquid
measuring cup. • Place the cup on level surface and read measurements at eye level.
For smaller amounts use measuring spoons. • Fill the spoon until a slight dome is visible.
©2002 Learning Zone Express 22
Measuring Dry Ingredients
A standard set of dry/solid measuring cups is
made of four cup sizes.
What amount does each cup measure?
©2002 Learning Zone Express 23
Measuring Dry Ingredients
Dry ingredients can include: • Flour, sugar, brown sugar, salt, and baking powder.
To measure less than a 1/4 cup use a measuring spoon. • Measuring spoons generally come in
1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes.
• To measure 1/8 tsp. measure 1/4 tsp. & then remove half.
To measure 1/4 cup or more of a
dry ingredient use a measuring cup. • Measuring cups generally come
in 1/4, 1/3, 1/2, and 1 cup sizes.
©2002 Learning Zone Express 24
Measuring Dry Ingredients
Measuring flour: • Do not pack the flour into the
measuring cup or spoon because you will
end up with more flour. Instead, scoop flour
into the cup and level with a spatula or knife.
Measuring brown sugar: • Pack the brown sugar tightly into the measuring cup or spoon.
Once it is packed down, level it with a straight edge or knife.
Measuring granulated sugar: • Fill the cup with sugar. Level with the back of a spatula or knife
so that sugar is even with top of measuring cup or spoon.
©2002 Learning Zone Express 25
Pass the Cup
Dry/solid measure check-up:
• Which of these amounts is greater? Write the amount.
1/2 cup or 3/4 cup
1/4 cup or 1/3 cup
1/4 cup or 2 Tbsp.
1/2 cup or 1/4 cup
1/4 cup or 3 tsp.
1 1/3 cup or 1 1/4 cup
©2002 Learning Zone Express 26
Measuring Solid Ingredients
Sticks of butter and margarine
have measurements marked
on the wrapper.
• One stick = 1/2 cup or 8 tablespoons
Measure solid fats, such as shortening or
peanut butter, in a dry measuring cup.
• Pack it into the cup and level it with a spatula. Then use a
plastic scraper to remove it from the cup.
©2002 Learning Zone Express 27
Measuring Techniques Checklist
3/4 cup sugar
1 cup flour
1 Tbsp. water
1 tsp. salt
1 Tbsp. flour
1 1/3 cups water
1/4 cup brown sugar
Ingredients & tools properly cleaned and stored.
Demonstrate proper measuring
techniques by completing the
checklist. Name:___________________
Checked by:______________
Can you do these things?
©2002 Learning Zone Express 28
Measuring Just With Spoons
This chart shows some amounts that you’ll often see in
recipes. And it shows how to measure those amounts
with measuring spoons.
1 Tbsp. 1 tsp. + 1 tsp. + 1 tsp.
3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp.
or 1/2 tsp. + 1/4 tsp.
1/8 tsp. half of 1/4 tsp.
1/8 cup 1 Tbsp. + 1 Tbsp.
©2002 Learning Zone Express 29
Basic Equivalents
Equivalents are amounts that are equal to each other. • They are useful when you must alter or change a recipe
to serve more or less people than the recipe yields.
Dry/Liquid equivalents:
• Pinch or Dash = less than 1/8 teaspoon
• 1 Tablespoon = 3 teaspoons
• 1/4 cup = 4 Tablespoons
• 1/3 cup = 5 Tablespoons & 1 teaspoon
• 1/2 cup = 8 Tablespoons
• 3/4 cup = 12 Tablespoons
• 1 cup = 16 Tablespoons
©2002 Learning Zone Express 30
Basic Equivalents
To help you remember:
1 Tablespoon = 3 t e a spoons
There are 3 letters in the word tea and 3 teaspoons in a tablespoon.
1/4 c. = 4 Tbsp.
©2002 Learning Zone Express 31
1 pint = 2 cups
1 quart = 2 pints = 4 cups
1 gallon = 4 quarts = 8 pints = 16 cups
Basic Equivalents
1 fluid ounce = 2 Tablespoons
8 ounces = 1 cup
16 ounces = 1 pound
©2002 Learning Zone Express 32
Basic Equivalents
To help you
remember:
A formula
2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gal.
©2002 Learning Zone Express 33
Equivalents at the Store
At the store, many foods are sold by the pint or by
the quart. Many recipes will ask you to measure
those foods by the cup.
Here is a helpful guide:
• 1 cup = 1/2 pint
• 2 cups = 1 pint
• 4 cups = 2 pints
• 4 cups = 1 quart
• 4 quarts = 1 gallon
©2002 Learning Zone Express 34
Equivalents at the Store
Answer the following questions with one of these amounts:
1/2 pint 1 pint 1 quart
1. A recipe for salad calls for 2 cups of cottage cheese.?
2. A recipe for a fruit dessert calls for 1 cup of whipping cream?
3. You need 4 cups of milk for a pudding?
4. You need 2 cups of sour cream to make a dip?
5. A recipe for fruit salad says to mix 8 ounces of yogurt
with fruit?
What size container will you buy if. . .
©2002 Learning Zone Express 35
Equivalents at the Store
Now that you know how many cups make up 1/2 pint,
1 pint, and 1 quart, try to figure out how many ounces
are in these amounts:
• 1 cup = ___ oz.
• 1/2 pint = ___ oz.
• 1 pint = ___ oz.
• 1 quart = ___ oz.
• 1 gallon = ___ oz.
©2002 Learning Zone Express 36
Basic Equivalents Pop Quiz
1. 1 pint = ____ cups
2. 1 gallon = ____ quarts
3. 1 quart = ____ cups
4. 1 cup = ____ tablespoons
5. 1 tablespoon = ____ teaspoons
©2002 Learning Zone Express 37
Putting Cups Together
Useful amounts to know: • 2/3 cup = 1/3 cup + 1/3 cup
• 3/4 cup = 1/2 cup + 1/4 cup
• 1/8 cup = half of 1/4 cup
• 1 cup = 1/2 cup + 1/2 cup
• 1 cup = 1/3 cup + 1/3 cup + 1/3 cup
• 1 cup = 1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup
How would you measure these amounts?
• 1 1/4 cups
• 2/3 cup
• 3/4 cup
©2002 Learning Zone Express 38
How Do You Measure Up?
This recipe for Chocolate Chip Cookies yields 3 dozen.
You need to make 6 dozen. Write down the measurements
you would use to double this recipe. Use correct abbreviations.
Yields 3 dozen.
2 1/4 cup flour 3/4 cup brown sugar
1 teaspoon baking soda 1 teaspoon vanilla extract
1/4 teaspoon salt 2 eggs
1 cup margarine 2 cup chocolate chips
3/4 cup sugar
Chocolate Chip Cookies
©2002 Learning Zone Express 39
How Do You Measure Up?
Your Grandma’s recipe for Chocolate Cake makes a
large cake so you want to make only half of a cake.
Write down the new measurements you would need to
make half this recipe. Use correct abbreviations.
2 cups sugar 2 teaspoons baking soda
1/2 cup butter 2 chocolate squares
2 eggs 1/2 teaspoon salt
1 cup buttermilk 2/3 cup warm water
2 1/2 cups cake flour 1 teaspoon vanilla extract
Chocolate Cake
©2002 Learning Zone Express 40
How Do You Measure Up?
What is half of 2/3 cup?
If a recipe calls for one egg and you want to cut
the recipe in half, how might you half an egg?
Answer: 1 large egg = 1/4 cup.
Crack egg into bowl and mix with
fork. Pour out approximately 1/2
or 2 tablespoons of egg.
BONUS
©2002 Learning Zone Express 41
You’re the Expert
Jenny is throwing a surprise birthday party for her best
friend Katie. She has decided to make Katie’s favorite
dish, meat loaf. There will be a total of 40 people at the
party. Answer the following questions:
• The recipe says it serves 8 people. By what number should Jenny
multiply each ingredient to make enough meat loaf for everyone?
• The recipe calls for 1 1/2 lbs. of ground beef. How much ground
beef will Jenny need to make enough meat loaf for everyone?
• Jenny will be serving milk with the meal. She plans on using 8 oz.
glasses. How many gallons of milk does she need to make sure
everyone gets one glass of milk?
©2002 Learning Zone Express 42
Kitchen Math Quiz
1. 1 tablespoon is equivalent to __ teaspoons
and 1 fluid ounce is equivalent to __ tablespoons.
a. 3, 4
b. 4, 1
c. 3, 2
d. 2, 3
2. How would you measure the following amounts?
a. 2/3 cup
b. 1/8 cup
c. 1 2/3 cup
d. 2 3/4 cups
Write down the answers to the following questions.
©2002 Learning Zone Express 43
Kitchen Math Quiz
3. The number of servings a recipe
makes is called its ________.
a. serving size
b. yield
c. equivalent
d. supply
4. Match the term on the left with the appropriate
abbreviation on the right.
1. pounds a. c.
2. cups b. Tbsp.
3. tablespoons c. lb.
4. teaspoons d. tsp.
5. ounces e. oz.
©2002 Learning Zone Express 44
Kitchen Math Quiz
5. True of False?
a. Liquids should always be measured at eye level.
b. When measuring flour you should scoop it into a dry measuring
cup, pack it, and level it with a straight edge.
c. One stick of butter is equal to 1 cup.
6. Look at each of the following measurements and
determine which amount is larger:
a. 1/3 cup or 1/4 cup
b. 1 pound or 18 ounces
c. 1 tablespoon or 4 teaspoons
d. 1 pint or 3 cups
©2002 Learning Zone Express 45
Applying What You Know
Create a worksheet of math word problems based on
kitchen measurements. Be sure to create an answer
sheet. Trade worksheets with a classmate and grade
each other’s work.
Create new recipe cards that double and cut in half a
favorite recipe. For extra credit make the recipe and
evaluate the results.
Create an easy-to-read poster of common
abbreviations and basic equivalents. Be sure to
include visuals and display accurate information.
Choose one of the following assignments to complete outside of class.
©2002 Learning Zone Express 46
Exploring the Web
Here are some suggested sites you and
your class may want to investigate for
more information on measuring:
• http://www.applejournal.com/ref01.htm
– Basic kitchen measurements and abbreviations.
• http://www.nursehealer.com/Recipes6.htm
– Measurements and substitutions.
Teachers: Please note that web sites are constantly changing and being
updated. You may need to revise this list.