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2.05DMeasuring Tools and Procedures
Directions: Read the following pages in your textbooks and use the information to fill in the blanks to complete the statements below.
Adventures in Nutrition – pp. 130 – 133 and 197 – 199
Food for Today – pp. 322 and 355 – 358
Guide to Good Food – pp. 186 and 239 – 240
To get the best results from recipes, you need amounts of ingredients. Coffee mugs, flatware spoons, juice glasses, etc. vary in size and cannot give the needed . Remember to not measure over your since you cannot remove excessive ingredients.
Measure ingredients using measuring cups, measuring cups, measuring , and . Ingredients are measured in volume, weight, or units. is the space an ingredient occupies and is measured using dry or liquid measuring cups and measuring spoons. How heavy an ingredient should be is measured by , using either spring or digital scales. indicate how many of an ingredient one should use, such as 2 eggs.
Liquid measuring cups have handles and for pouring. These are usually made from clear or plastic with measurements in ounces and fractions of cups marked on the sides of the cups. While liquid measuring cups vary in size, the most common sizes are 1-cup, 2-cups, and 4-cups. These cups are used to measure ingredients like , milk, oil, and syrups.
Dry measuring cups are made of or plastic and are usually sold in sets. Standard cup sizes include ¼-cup, -cup, ½-cup, and -cup. These measuring cups are used to measure dry and solid ingredients such as flour, , , and peanut butter.
Measuring spoons are made of metal or and are sold in sets. Standard measuring spoon sizes are ¼- , ½-teaspoon, 1-teaspoon, and 1- . Measuring spoons are used to measure both dry and liquid ingredients that are than cup.
The steps to measure dry ingredients are:
- Place a piece of paper under the measuring cup to catch any extra ingredients.
- ingredients into the measuring cup or fill measuring spoon with ingredients to overfilling.
- Drag the straight edge of a spatula over the cup or spoon to the ingredient. Let excess ingredient fall onto waxed paper and return it to its original container.
2.05DMeasuring Tools and Procedures (page 2)
Special treatment is given to and brown when measuring. Flour should be with a spoon, fork, or whip/whisk to loosen it measuring. If the flour is lumpy or the recipe calls for sifted flour, put it through a metal sieve ( ) before measuring. sugar is measured in the same way. Do not scoop flour or shake the cup of flour, as it causes the flour to down. This will cause one to end up with flour, making the food too dry or tough.
When measuring brown sugar, it into the measuring cup or spoon until it is full, then level with the straight edge of a metal spatula. When it is removed from the measuring cup or spoon, the brown sugar should its shape. If it does not, it was not enough.
The steps to measuring liquid ingredients are:
- Place the liquid measuring cup on a surface. Do not hold it in your .
- Bend down and look at the measurements on the sides of the cup at .
- the liquid into the cup until you have the desired amount.
Solid fats are usually measured either by the or by using dry measuring cups. When measuring a stick of butter or margarine, one will use the markings on the wrapper, cutting through the wrapper at the desired amount with a knife. The wrappers are marked by and fractions of a cup. Shortening, however, is intodry measuring cups to eliminate space and air bubbles before leveling it off with the straight edge of a metal spatula. A spatula is used to remove the shortening from the measuring cup.
When measuring by weight the weight may be the package size in which the food is sold (a 10-ounce package of frozen vegetables). If using a kitchen scale to measure the ingredients, remember to adjust the scale by the weight of the to find the weight of the food alone.
7045 Foods I Unit A-Food Preparation, Processes and Methods Summer 2010 Version 2 1