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3319 Baking Math Worksheet
3319 Baking Math Worksheet
HOUR
Hand-washing
Before working in the kitchen it is important to wash your hands. What is the threestep procedure to washing your hands? 1. 2. 3.
Measuring
List 3 ingredients you would measure using dry measuring cups. 1. 2. 3. List 3 ingredients you would measure using a liquid measuring cup. 1. 2. 3.
NAME
Baking Math
Equivalents
1. The term equivalent means equal to . 2. 1 Tablespoon = 3. 1 Cup =
HOUR
Teachers Key
Teaspoons
16
Tablespoons
4. 4 Tablespoons = 5. 6. 7.
1/4
Cup
2 2 4
Hand-washing
Before working in the kitchen it is important to wash your hands. What is the threestep procedure to washing your hands? 1. Use soap and hot water. 2. Scrub for 20 seconds. 3. Dry with a paper towel and throw the germs away.
Measuring
List 3 ingredients you would measure using dry measuring cups. 1. flour 2. sugar 3. rice List 3 ingredients you would measure using a liquid measuring cup. 1. milk 2. juice 3. oil
NAME HOUR
Measuring spoons are used when measuring less than how much?
Abbreviations:
Tablespoon = Teaspoon Cup Pint = = = or or Quart Ounce Pound Gallon = = = =
Equivalents:
1 Tablespoon = 1 cup 1/4 cup 1/2 cup 3/4 cup 1/8 cup 1/2 cup = = = = = = (t-e-a)spoons Tablespoons Tablespoons Tablespoons Tablespoons Tablespoons teaspoons 1 cup 1/2 cup 1/4 Cup 3/4 Cup 2 Tablespoons 1/4 cup 1 cup = = = = = = = Ounces Ounces Ounces Ounces Ounces teaspoon teaspoons
Altering a Recipe:
Choose a recipe from home, or one from class in which you need to measure at least six different ingredients. Record the recipe below. Alter it to make one half of the original and then double. Use correct abbreviations.
Original Recipe
1/2 Recipe
Double Recipe
Teachers Key
1/4
1/3
1/2
1/4
1/2
1 tsp
Measuring spoons are used when measuring less than how much?
Abbreviations:
Tablespoon = Teaspoon Cup Pint = = =
tbsp tsp c pt
or or
T t
= = = =
qt oz lb gal
Equivalents:
1 Tablespoon = 1 cup 1/4 cup 1/2 cup 3/4 cup 1/8 cup 1/2 cup = = = = = =
3 16 4 8 12 2 24
1 cup 1/2 cup 1/4 Cup 3/4 Cup 2 Tablespoons 1/4 cup 1 cup
= = = = = = =
8 4 2 6 1 12 48
NAME HOUR
4. Which are added first, the eggs and vanilla or the flour?
7. What other clues are given to help tell when they are done?
Reading a Recipe
Read the following recipe for oatmeal cookies. Rewrite the recipe to double it (using correct abbreviations). List the equipment needed to make the recipe.
Double Recipe
Equipment List
Recipe Directions:
1. Preheat the oven to 375 degrees F. Lightly grease two baking sheets. 2. Cream butter and sugars together until light and fluffy, using an electric mixer set on medium-high speed. 3. Add the egg and mix until combined. Stir in the vanilla extract. 4. Stir together the dry ingredients (flour, baking powder, and salt) in a separate bowl. With the mixer set on a low speed or using a wooden spoon, gradually add the dry ingredients to creamy mixture until combined. Stir in rolled oats. 5. Divide the batter in half. Stir the raisins into one half and the chocolate chips into the other. 6. Drop the dough by rounded tablespoonfuls onto the baking sheets (leave about 3 inches between each one for spreading). Flatten each cookie slightly with the back of the spoon. 7. Bake 1 or 2 baking sheets at a time for 10 to 13 minutes (check for doneness after 10 minutes). The cookies are done when they are lightly browned around the edges. 8. Remove the baking sheets to a wire rack and let the cookies cool for about 2 minutes. Using a metal spatula, remove the cookies to wire racks to cool completely. Store in an airtight container.
Teachers Key
375 degrees F.
2. Which ingredients are creamed together until light and fluffy?
10-13 minutes
7. What other clues are given to help tell when they are done?
Reading a Recipe
Read the following recipe for oatmeal cookies. Rewrite the recipe to double it (using correct abbreviations). List the equipment needed to make the recipe.
Double Recipe
2 1/2 c. all-purpose flour 2 tsp. baking powder 1 tsp. salt 2 c. butter, softened 1 c. brown sugar, packed 1 c. granulated sugar 2 eggs 4 tsp. vanilla extract 5 c. rolled oats 1 1/2 c. raisins 1 1/2 c. chocolate chips
Equipment List
2 baking sheets Electric mixer 2 mixing bowls Measuring cups Measuring spoons Rubber spatula Wooden spoon Tablespoon Metal spatula Cooling rack Airtight container
Recipe Directions:
1. Preheat the oven to 375 degrees F. Lightly grease two baking sheets. 2. Cream butter and sugars together until light and fluffy, using an electric mixer set on medium-high speed. 3. Add the egg and mix until combined. Stir in the vanilla extract. 4. Stir together the dry ingredients (flour, baking powder, and salt) in a separate bowl. With the mixer set on a low speed or using a wooden spoon, gradually add the dry ingredients to creamy mixture until combined. Stir in rolled oats. 5. Divide the batter in half. Stir the raisins into one half and the chocolate chips into the other. 6. Drop the dough by rounded tablespoonfuls onto the baking sheets (leave about 3 inches between each one for spreading). Flatten each cookie slightly with the back of the spoon. 7. Bake 1 or 2 baking sheets at a time for 10 to 13 minutes (check for doneness after 10 minutes). The cookies are done when they are lightly browned around the edges. 8. Remove the baking sheets to a wire rack and let the cookies cool for about 2 minutes. Using a metal spatula, remove the cookies to wire racks to cool completely. Store in an airtight container.
NAME HOUR
Measuring Match-Up
Directions:
Determine the best way to measure each of the following ingredients. Identify the correct measuring equipment to use in the left column. Identify the correct measuring method in the right column.
Equipment:
A B C D
Methods:
1 cup
1/4 tsp.
1/2 tsp.
1
E
1 tsp. 1 Tbsp.
measuring spoons
K. Dip in. Level off. M. Pack firmly, level off.
1/2
F
1/3
G
1/4 H
hand
Measuring Equipment
Ingredients
3/4 cup milk 1 cup brown sugar 1/2 cup flour 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 pinch of salt 1/4 teaspoon cinnamon
Measuring Method
Teachers Key
Measuring Match-Up
Directions:
Determine the best way to measure each of the following ingredients. Identify the correct measuring equipment to use in the left column. Identify the correct measuring method in the right column.
Equipment:
A B C D
Methods:
1 cup
1/4 tsp.
1/2 tsp.
1
E
1 tsp. 1 Tbsp.
measuring spoons
K. Dip in. Level off. M. Pack firmly, level off.
1/2
F
1/3
G
1/4 H
hand
Ingredients
3/4 cup milk 1 cup brown sugar 1/2 cup flour 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 pinch of salt 1/4 teaspoon cinnamon
NAME HOUR
Use the back of this sheet to complete the recipe with directions for preparation.
Scoring Key: 3 = Excellent 2= Average 1= Needs Improvement
Grading Criteria:
Accurate Measurement Following Directions Safety & Sanitation Organization Taste Clean-up Written comments by parent:
Parent Score: 3 3 3 3 3 3 2 2 2 2 2 2 1 1 1 1 1 1
Student Score: 3 3 3 3 3 3 2 2 2 2 2 2 1 1 1 1 1 1