Equivalents Measures

• Dash = less than 1/8 teaspoon• 3 teaspoons (t/tsp) = 1 tablespoon (T/tbsp)• 4 tbsp = ¼ cup (c)• 5 tbsp + 1 tsp = 1/3 cup (c )• 16 tbsp = 1 cup (c )• 2 c = 1 pint (pt)• 4 c = 1 quart (qt)• 4 qt = 1 gallon (gal)

Dry Measuring Cups

• Plastic measuring cups are used for measuring dry ingredients such as:flour, sugar, oats, solid fats (shortening)

• For cereal and bread crumbs- pour them into the cup and level off with the straight edge of a spatula or knife.

• Shredded cheese, nuts, coconut- spoon them into a cup and pat down lightly

• Solid fats & brown sugar- spoon them into a cup and pack down firmly

Liquid Measuring Cups

• Do not use to measure dry ingredients!!

• To get an accurate reading, place the measuring cup on a flat surface and read the measurement at eye level.

• Before sticky liquids (ex. Honey)- wipe the cup with oil or cooking spray

Graduated Measuring Spoons

• Spoons range from ¼ teaspoon to 1 tablespoon

• Use spoons to measure liquid & dry ingredients

• There is a big difference between a teaspoon and a tablespoon

Mixing Terms

• Beat- combine ingredients with a spoon, wire whisk, or electric mixer

• Blend- combine ingredients with a spoon, wire whisk or rubber scraper until very smooth

• Cut in- combine butter, margarine or shortening with dry ingredients

• Fold- lightly combine ingredients• Mix- combine ingredients• Stir- combine ingredients with a circular motion• Whip- beat ingredients to add air and increase

volume to make light a fluffy (egg whites)

Mixing Tools

• Fork• Hand Mixer• Hands• Pastry Blender• Rubber Spatula• Spoon• Wire Whisk• Electric Mixer

Pastry for a single crust pie1 c flour½ tsp salt1/3 c shortening3-4 tbsp of water

1. Stir together flour and salt. Cut in shortening until pieces are the sizes of small peas.

2. Sprinkle 1 tbsp water over part of the mixture, gently toss with a fork. Push to the side of the bowl; repeat until all is moistened.

3. Form dough into a ball.4. On a lightly floured surface, flatten dough with hands. Roll from

center to edge forming a circle about 12 inches in diameter.5. Wrap pastry around rolling pin.6. Unroll onto 9 inch pie plate.7. Ease pastry into pie plate, being careful to avoid stretching pastry.8. Trim edge ½ inch to 1 inch beyond the edge of the pie plate. Fold

excess under.9. Flute edge.10. Bake in 450 degree oven for 10-12 minutes.