Measurements

I know it seems like every chef on TV just throws the food in a bowl, chops this and that without measuring anything, and then everything magically seems to turn out. True, but as a new cook it is important to understand the basics and follow directions. After following a couple of recipes word for word, you will naturally know what a tablespoon is, and what a cup of this or that looks like.

This is like when Mr. Miyagi told Daniel-san to sand the floor, paint the house, and to “wax on wax off.” Measuring is the foundation of following a recipe and making a recipe you would never be able to prepare on your own.

Remember to measure liquids like water, milk and juice in a liquid or wet measuring cup. This cup will have a spout to pour the liquid out, and will have lines marked on the side to measure fluid ounces. When you measure liquids make sure that you place the measuring cup on a flat surface to level the liquid and get an accurate measurement.

Dry measuring cups usually come in sets, the tops are level and they do not have the spouts. Dry measuring cups measure the volume of dry ingredients. Remember to level off the top of the cup to get an eggsact amount.

DRY WET

Easy Measurement Conversions 1 Gallon (g) = 4 quarts (q) = 16 Cups (c) = 8 Pints (p) = 16 Cups = 128 Fluid ounces (fl.oz) 1 Quart = 2 Pints = 4 Cups 1 Pint = 2 Cups = 16 Fluid Ounces 1 Cup = 8 fluid ounces  1 Ounce (oz) = 2 Tablespoons (tbsp) 1 Tablespoon = 3 Teaspoons 1 pound (lb) = 16 ounces (oz) 1 ounce (oz) = 28 Grams (gm) - But that’s the metric system and I don’t even want to go there.

Fahrenheit and Celsius  Temperature: We use Fahrenheit (F) in the U.S. to measure temperature. Most other parts of the world use Celsius (C). F = C x 9/5 +32 C = (F–32) x 5/9 Freezing is 32º F and 0º C Boiling is 212º F and 100 C