Kitchen Math & Measuring - Cabarrus County Schools

©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


http://www.youtube.com/watch?v=Rs0m8MsMspU

What’s the Difference….


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


http://www.youtube.com/watch?v=Ih4EXvo_DcE

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


Math in FACS

Math is everywhere in FACS: • Consumer economics

• Clothing and textiles

• Financial Prep

• Food and nutrition

• Others?


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


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



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!


Introduction

Successful cooks know:

• How to read a recipe

• Abbreviations

• Measuring Techniques

• Equivalents

• How to Change a Recipe


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


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?


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


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.


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.



Most other countries use

the Metric system:

• Milliliter ml

• Liter L

• Grams g

• Kilogram kg



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


Abbreviations Pop Quiz

What do these stand for?

• lb.

• L

• tsp. or t.

• F.

• qt.

• fl. oz.


Name That Utensil

Serving spoons & cups vary in size. Only use

these standard measuring utensils…

Can you name them?


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


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.


Measuring Dry Ingredients

A standard set of dry/solid measuring cups is

made of four cup sizes.

What amount does each cup measure?



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.



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.


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


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.


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?


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.


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 cup = 16 Tablespoons


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.


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


Basic Equivalents

To help you

remember:

A formula

2 c. = 1 pt.

2 pt. = 1 qt.

4 qt. = 1 gal.


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



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. . .



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.


Basic Equivalents Pop Quiz

1. 1 pint = ____ cups

2. 1 gallon = ____ quarts

3. 1 quart = ____ cups

4. 1 cup = ____ tablespoons

5. 1 tablespoon = ____ teaspoons


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


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



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



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


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?


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.


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.


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


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.


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.

Kitchen Math & Measuring - Cabarrus County Schools

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