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Equivalents

Main Core Tie

Food And Nutrition I
Strand 2 Standard 2

Additional Core Ties

Food And Nutrition I
Strand 2 Standard 3

Authors

Nikki Sue Larkin
Joan Platt
Bud Randall

Summary

Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.


Materials

Measuring Spoons, Dry & Liquid Measuring Cups, Pint, Quart & Gallon Jars, Kitchen Scales, Package of Butter and Various Ingredients to Measure.


Intended Learning Outcomes

Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.


Instructional Procedures

Attachments

See attached lesson plan and worksheets


Created: 06/01/2011
Updated: 02/05/2018
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