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Abbreviations, equivalents and measurement techniques.
Accuracy and success in food preparation is more likely if students utilize common abbreviations, equivalents and measuring techniques.
The amount and type of ingredients vary widely from recipe to recipe. Memorization of basic equivalents is helpful when increasing and decreasing a recipe.
To prepare a recipe and achieve the best results, accurate measurements are necessary. If nonstandard or improper techniques are used a recipe may fail.
A simple way to remember some of the equivalents is found in the following childhood poem. (Note the exchange of the 2 and 4.)
2 cups in a pint
2 pints in a quart
4 quarts in a gallon
2 gallons in a peck
4 pecks in a bushel
Describe how you would feel about the way your picture looks.
Tell what your friends would think if you left it up like what?
Food preparation techniques are like a puzzle. The food you prepare comes together perfectly when you can utilize common abbreviations, equivalents, measurement techniques, and a recipe. If there are some aspects of a recipe you don't understand, the recipe may turn out like the puzzle - it won't work quite right. It may look and taste funny.
Chalk board divisions:
*If space doesn't permit, divide the class into (4) teams or however
Number accommodates the class size.