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Measuring Liquids
Ingredients such as: I Sample Measurements:
Ingredients such as:
Flour
Granulated
or Powdered
Sugar
1
Steps
/ 2 Teaspoon V4Teaspoc
Steps for Liquid Ingredients:
1
Determine cups needed. * ^ Fill cups (no packing
or tapping).
Pour liquid into spoon.
* s | Fill spoon level
with the rim.
Steps for Dry or Solid Ingredients:
; Level with a
Finish with exact
4 Fill spoon - heaping.
^ } Level with
Name:
Measuring Math
1. Name three times one must wash w h e n one is preparing f o o d .
A.
B.
C.
2. The United States usually uses the
measurement system.
3. When using ratio measurements, one compares the amount of one
ingredient t o another. If it's 2 cups of water t o 1 cup of rice, you w o u l d
need
cups of water f o r 3 cups of rice.
4. Which item w o u l d not be used as a measuring tool in cooking?
A. timer
B. teacup
C. thermometer
D. measuring container
5. Imagine t h a t you have been asked t o give a speech t o first-graders on h o w
they should wash their hands before cooking. W h a t you say t o these boys
and girls? Name at least four ideas mentioned in the video.
A.
B.
C.
D.
Kitchen Math • 9
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6. Which three things should you do when measuring dry ingredients?
A. dip, scoop, scrape
B. pack, tap, settle
C. sift, tap, scrape
D. dip, scoop, settle
7. Which ingredient do you not pack d o w n when measuring?
A. rice
B. brown sugar
C. parsley
D. flour
8. To measure w e t ingredients accurately, one must look at it
A. f r o m above.
B. at eye level.
C. f r o m below.
D. all t h e above.
9. Do wet ingredients weigh the same as dry ingredients?
10. Where w o u l d be the logical choice t o f i n d a table of measurement?
A. chef
B. encyclopedia
C. cookbook
D. recipe
11. When one is measuring liquid ingredients, should one measure over the
bowl that contains all the other ingredients? Explain your answer.
on
t 1 A
I
Class
Date
Name
Chapter 25
Preparation Techniques
How Is That Measured?
Purpose: To identify how to measure different ingredients.
Directions: For each ingredient listed below, describe the correct measuring technique i n the space provided.
1. Brown sugar:
2. Yogurt:
3. Flour:
4. M i l k :
5. Stick of butter:
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Food for Today Reteaching Activities •
91
Name
Date
Class
J
Using Recipes
Reading a Recipe
Purpose: To review the parts of a recipe.
,
Directions: Read through the recipe below. Then follow the instructions for items 1 to 5 below the box.
Granola
Yield: 8 cups (16, Vi-cup servings)
3 cups Rolled oats
1 cup
Mixed seeds or grains (sunflower or sesame seeds, wheat germ, shredded wheat)
1 cup
Crisp rice cereal
Vz cup Vegetable oil
V2 cup Honey
1 cup
Raisins
1 cup
Diced, dried fruits (apricots, dates)
1.
2.
3.
4.
5.
Preheat oven to 300°F.
M i x all ingredients except raisins and dried fruit i n large bowl.
Spread a single layer on a baking sheet.
Bake for 30 minutes, stirring often, or u n t i l golden brown.
Remove f r o m oven and stir i n raisins and dried fruit. Cool.
1. Locate the list o f ingredients. Draw a bracket to the right of it.
2. Locate and circle the amounts o f the ingredients.
3. Put a star next to the yield.
4. Draw a box around the cooking temperature.
5. Underline the baking time.
Copyright © Glencoe/McGraw-Hill,
a division of The.McGraw-Hill Companies, Inc.
Food for Today Reteaching Activities •
89
a dash
= less than Vs tsp.
2 cups
= 1 pint
3 teaspoons
= 1 Tablespoon
4 cups
= 2 pints
4 Tablespoon
=
5 V3 Tbsp.
=
16 Tablepoons
= 1 cup
1
1/4
cup
2 pints
= 1 quart
/3
cup
4 quarts
= 1 gallon
Sill
B^E^^^^^-P'.': v. %
1/2 pound
= 8 oz.
1 pound
= 16 oz.
^^^^^^^^^^^^^^^^^^
EB3
1 liter
= 1 quart plus 1/4 cup
2 tablespoons
= 1 fluid ounce
1 cup
= 8 fluid ounces
1 pint
= 16 fluid ounces
1 quart
= 32 f l u i d ounces
Study the table above. W i t h o u t looking at the table, w r i t e t h e answer t o t h e first problem below.
Look back at t h e table t o check your w o r k . Change your answer if needed.
Cups = 1 pint
Quarts = 1 gallon
Tablespoons = 1 ounce liquid
Pints = 1 quart
Ounces = 1 cup
Ounces = 1 p o u n d
Tablespoons = 1 cup
Cups = 1 quart
Teaspoons = 1 tablespoon
Liter = 1 quart plus 1/4 cup
8 ounces = 1
4 cups = 2
3 teaspoons = 1
2 pints = 1
16 tablespoons = 1
4 cups = 1 _
1 pint = 2
4 quarts = 1
Calculate the f o l l o w i n g equivalents:
1
/ 4 cup
=
tablespoons
Vs cup
V2 cup
=
tablespoons
V2 cup
ounces
2 quart
pints
=
tablespoons
1/4 cup
ounces
1 gallon =
cups
3
/ 4 cup
tablespoons
3
/ 4 cup
=
ounces
Liquids
Standard dry/solid measuring cups come in w h a t f o u r sizes?
are o f t e n one cup size w i t h a handle.
Standard measuring spoons come in w h a t f o u r sizes?
Measuring spoons are used w h e n measuring
less t h a n h o w much?
List three ingredients you
w o u l d measure using dry
measuring cups.
MISCELLANEOUS MEASUREMENTS
ABBREVIATIONS
i ,
Study t h e table t o t h e right. W i t h o u t looking at t h e
,lry
•••• ••'S 1 dash (dry measure)
1/4 teaspoon or less
below. Look back at t h e table t o check your w o r k .
1 pinch (dry measure)
1/8 teaspoon or less
Change your answer if needed.
juice of 1 lemon
2-3 tablespoons
peck (dry measure)
2 gallons
bushel (dry measure)
8 gallons
table, w r i t e t h e correct abbreviation f o r each item
1.
tablespoon = .
2.
hour =
3.
cup =
or
ABBREVIATIONS
4.
pint =
5.
minutes =
6.
ounces =
7.
pound = .
8.
gallon = _
9.
degrees Fahrenheit = .
10.
quart =
11.
seconds = .
12.
teaspoon =
13.
liter =
Tidbits:
[
or
Even if the measurement is plural, the abbreviation stays
the same. Example: The plural of pounds is lb. Abbreviations for
metric measuresments are not followed by a period.
teaspoon
tablespoon
cup
pint
quart
gallon
ounce
pound
degrees Fahrenheit
Celcius
hour
minute
second
liter
milliliter
gram
dozen
f l u i d ounces
bushel
peck
package
tsp. or t.
Tbsp. or T.
c.
pt.
qt.
gal.
oz.
lb.
F
C
hr.
min.
sec.
I
ml
gm
doz.
f l . oz.
bu.
pk.
pkg.
0
DIRECTIONS:
• Determine t h e best w a y t o measure each o f t h e f o l l o w i n g ingredients.
• Identify t h e correct measuring e q u i p m e n t t o use in t h e left column.
• Identify t h e correct measuring m e t h o d in t h e right column.
MEASURING EQUIPMENT:
Measuring spoons
Liquid measuring cup
Dry/solid measuring cups
3) 1/4 tsp.
13 1/2 tsp.
ZZ2)
1
T b s
P-
MEASURING METHODS:
/.
K.
Dip in. Level o f f .
Pack firmly, level o f f .
Measuring Equipment
L.
Pour, v i e w at eye level.
Ingredients
3/4 cup milk
1 cup b r o w n sugar
1/2 cup f l o u r
1 teaspoon vanilla
1/4
cup oil
1 cup granulated sugar
2/3 cups oatmeal
1/4 cup peanut butter
1 tablespoon baking soda
1/3 cup shortening
1/4 teaspoon cinnamon
Measuring Method
Name:
Doubling Recipes
Monster Cookies
1/2 cup butter or margarine, softened
1 tsp. corn syrup
1 1/4 cups peanut butter
3/4 tsp. vanilla
1 cup granulated sugar
4 1/2 cups quick-cooking oats
1 cup packed b r o w n sugar
1 package (6 ounces) chocolate chips
3 eggs
1 package (6 ounces) candy coated
2 teaspoons soda
chocolate pieces
Heat oven t o 350°. Cream butter, peanut butter and sugars. Add eggs, soda, corn
syrup and vanilla; mix well. Stir in oats, chocolate chips and candy coated
chocolate pieces. Drop by rounded tablespoonfuls onto greased cookie sheets.
Bake 12 t o 15 minutes. Makes 3 dozen 3-inch cookies.
You've been ask t o make 6 dozen cookies f o r t h e school bake sale. Rewrite the
ingredients f o r the recipe for Monster Cookies so you can make 6 dozen cookies
Kitchen Math • 7
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