Intro to FCS: Kitchen Basics

The four standard measuring cups are

• 1/4, 1/3, 1/2 and 2/3 cup

• 1/4, 1/3, 3/4 and 1 cup

• 1/4, 2/3, 1/2 and 1 cup

• 1/4, 1/3, 1/2 and 1 cup

The four standard measuring spoons are

• 1/3, 1/2 and 1 teaspoon and 1 tablespoon

• 1/4, 1/2 and 1 teaspoon and 1 tablespoon

• 1/8, 1/2 and 1 tablespoon and 1 teaspoon

• 1/4, 1/2, 1/3 and 1 teaspoon

The two abbreviations for tablespoon are

• T and tsp

• t and tbsp

• T and tbs

• T and tbsp

3 teaspoons is equal to ___ T

• 1

• 2

• 3

• 4

The two abbreviations for teaspoon are

• t and tsps

• t and tsp

• t and tbsp

• T and tsp

1/4 cup is equal to ____ T

• 1

• 2

• 3

• 4

1 cup is equal to ____ oz

• 4

• 6

• 8

• 12

What are two important things to remember when measuring a liquid?

• Set it on a flat surface and look at the measurement at eye level

• Hold with a steady hand and look at the measurement at eye level

• Set it on a flat surface and look down at the measurement line

• Set it on a flat surface and look up at the measurement line

The steps in measuring brown sugar are

• Fill Level Pour

• Fill Pack Pour

• Fill Pack Level

• Pack Level Pour

Steps to measuring flour

• Fill Pack Level

• Fluff Fill Level

• Fluff Fill Pour

• Fluff Pack Level