Topic w2 (bpp)
- 2. FIRSTUP CONSULTANTS MEASURING TOOLS: Measuring Glass 2 Measuring Cup Measuring Spoon
- 3. FIRSTUP CONSULTANTS MEASURING GLASS - are clear and have a spout for pouring liquids like milk, oil, water and juices. 3
- 4. FIRSTUP CONSULTANTS • Never hold the measuring cup “up” to read. It should be read at eyelevel from a level countertop. (Place on flat table) • Before pouring the liquid find the measure mark on the side of the measuring cup. • Point to the measuring mark and then pour your liquid to the proper measurement mark. 4
- 5. FIRSTUP CONSULTANTS MEASURING CUPS - are used to measure dry, moist and liquid ingredients. 5
- 6. FIRSTUP CONSULTANTS • There are four sizes of dry measuring cups: 1 cup, ½ cup, 1/3 cup and ¼ cup • You often need to combine several cups to measure amounts such as ¾ cup (1/2 cup and ¼ cup) • The size of the cup is on the handle. 6
- 7. FIRSTUP CONSULTANTS • Sift the flour FIRST. • Lightly spoon dry ingredients into the measuring cup, mounding the top. DO NOT SHAKE DOWN OR PACK. 7
- 8. FIRSTUP CONSULTANTS • Using the flat side of a knife or a straight- edge spatula, level the ingredients. 8
- 9. FIRSTUP CONSULTANTS • Brown sugar is the ONLY dry ingredient that is packed into the measuring cup. • Pack the sugar, level the top, and invert. If packed correctly, the damp sugar should maintain the shape of the measuring unit. 9
- 10. FIRSTUP CONSULTANTS MOIST INGREDIENTS • Some ingredients are not liquids nor are they dry. They are “moist”. • Moist ingredients are things such as butter, peanut butter, mayonnaise, yogurt and shortening. 10
- 11. FIRSTUP CONSULTANTS • Moist ingredients should be “packed” into the measuring cup and leveled with a straight edge spatula to be accurate. 11
- 12. FIRSTUP CONSULTANTS SOLID INGREDIENTS • Solid ingredients can be moist or dry. They are in large pieces. Examples of solid ingredients are: raisins, chocolate chips, chopped onions, chopped nuts, blueberries and sliced celery • When measuring solid ingredients, “shake” the measuring cup from side to side to level the ingredients. 12
- 13. FIRSTUP CONSULTANTS MEASURING SPOONS - are used to measure small amounts of any type of ingredient. 13
- 14. FIRSTUP CONSULTANTS MEASURING SPOONS • There are four sizes of measuring spoons: 1 tablespoon,1 teaspoon ½ teaspoon ¼ teaspoon • The size of the spoon is on the handle. • Combine spoons when needed. 14
- 15. FIRSTUP CONSULTANTS REMEMBER Accurate measuring is your key to success when following recipes! 15
- 16. FIRSTUP CONSULTANTS The use of abbreviations saves time and space when writing menus and cookbooks. Tablespoon = T. or tbsp. Teaspoon = tsp., t., ts. Cup = cu., c. Pint = pt. Ounce = oz. Package = pkg. Large = lge. Calories = cal. Medium = med. Small = sm. Quart = qt. Gallon = gal. Pound = lb. or #
- 17. FIRSTUP CONSULTANTS 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon 8 fluid ounces = 1 cup 16 ounces = 1 pound 1 pinch = (what you can hold between your thumb and your forefinger), less than 1/8th teaspoon, a dash, a few grains
- 18. FIRSTUP CONSULTANTS 18 Prepared by: Ms. Jonnalyn G. Dagale TVL 1- BPP Teacher “Believe that you can and you’re halfway there.”