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WEIGHTS AND MEASURES
A pinch of this, a splash of that...and that is how many
experienced cooks measure ingredients. But it is always good to know
exactly how much you need, and then adjust recipes to your own
To get started, you should have the tools to make your time in
the kitchen as easy as possible.
For measuring liquid ingredients, a glass measuring cup with a
pouring spout is best. You can accurately measure by simply getting
down to eye level of the cup.
For dry ingredients, graduated nested measuring cups are the best
option. Ingredients such as flour and sugar can be leveled with a
knife or straight spatula.
For both dry and liquid ingredients, graduated measuring spoons are
recommended. Using a teaspoon or soup spoon is not always accurate,
as the size of the spoons are determined by the manufacturer of the
silverware, not by any predetermined standard.
Equivalent Dry Measures
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10-2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups (or 2 pints) = 1 quart
4 quarts = 1 gallon
100 C = 200F
120 C = 250F
150 C = 300F
180 C = 350F
190 C = 375F
200 C = 400F
220 C = 425F
To convert from Celsius to Fahrenheit: multiply by 9, divide by 5,
Let's Get Cooking!
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...