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Kitchen Math &Measurements

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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:

NameWhat the

recipe is called.

IngredientsFood products

you need to make the recipe.

YieldNumber of

servings the recipe makes.

DirectionsSteps you follow

to make the recipe.

Equipment

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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.

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Name the Abbreviations

• Most other countries use the Metric system: – Milliliter ml

– Liter L

– Grams g

– Kilogram kg

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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

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Abbreviations Pop Quiz

• What do these stand for?

– lb.

– L

– tsp. or t.

F.

– qt.

– fl. oz.

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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

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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.

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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

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Basic Equivalents• To help you remember:

1 Tablespoon = 3 t e a spoonsThere are 3 letters in the word tea and 3 teaspoons in a tablespoon.

1/4 c. = 4 Tbsp.

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1 pint = 2 cups1 quart = 2 pints = 4 cups1 gallon = 4 quarts = 8 pints = 16 cups

Basic Equivalents• 1 fluid ounce = 2 Tablespoons

• 8 ounces = 1 cup

• 16 ounces = 1 pound

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Basic Equivalents To help you

remember:

A formula

2 c. = 1 pt.

2 pt. = 1 qt.

4 qt. = 1 gal.

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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

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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. . .

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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.

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Basic Equivalents Pop Quiz

1. 1 pint = ____ cups

2. 1 gallon = ____ quarts

3. 1 quart = ____ cups

4. 1 cup = ____ tablespoons

5. 1 tablespoon = ____ teaspoons

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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

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Temperature Conversion

• Fahrenheit to Celsius– Subtract 32 from the Fahrenheit number,

multiply by 5, and then divide by 9.

• Celsius to Fahrenheit– Multiply the Celsius number by 9, divide by 5,

and then add 32.

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Let’s Do Some Problems

• Convert the following temperatures:– 350*F = ________________*C– 203*C = ________________*F– 125*F = ________________*C– 79*C = ________________*F

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Recipe Conversion

• To calculate a recipe’s conversion factor, divide the amount of food desired by the amount of food yielded by the original recipe.

Desired yield / Original Yield = Conversion Factor

“Just DO it”

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Recipe Conversion Cont.

• Sometimes you have to change the portion size as well.– Original recipe – 24 (number of portions) x 6

oz. (portion size) = 144 oz. This is the old yield.

– Converted recipe – 56 (number of portions) x 8 oz. (portion size) = 448. This is the new yield.

– Then “DO” it.

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Let’s Do Some Problems

• A recipe yields 16 but you need 20. What is the conversion factor?

• A brownie recipe yields 12. You need 40 for a party. What is the conversion factor?

• If a recipe serving 100 should serve 150, what is the conversion factor?

• Your chicken cordon bleu recipe yields 4 6oz servings. You need 8 8oz servings. What is the conversion factor?