Student Planner 2013-14 - Pinkerton Academy

Do you need help using a recipe?CTE – formerly Family and Consumer SciencesThese are common recipe abbreviations:Teaspoon – t. or tsp.Tablespoon – T., tbsp., or tbl.Cup – C.Ounce – oz.Pint – pt.Gallon – gal.Baking Powder – B.P.Pound – lb.Minute – min.Hour – hr.Package – pkg.Quart – qt.Optional – opt.Square – sq.These are common kitchen equivalents:3 tsp. = 1 tbsp. 2 C. = 1 pt.16 tbsp. = 1 cup 4 C. = 1 qt.1 C. = 8 fluid oz. 1 large egg = 4 tbsp.1 sq. chocolate = 1 oz. 1 stick Butter = 8 tbsp or ½ cup1 tsp. = 5 milliliter 1 tbsp. = 15 milliliter1 qt. = 1 liter 1 oz. = 30 gramsIf you don’t have the ingredient, you can sometimes substitute:Instead of:Use:1 cup all-purpose flour 1 cup plus 2 tbsp cake flour1 tsp. Baking powder 1 tsp. Baking soda + ½ tsp cream of tartar1 cup packed brown sugar 1 C granulated sugar1 cup honey 1 ¼ C. sugar plus ¼ C. liquid1 Tbsp. cornstarch 2 tbsp. flour or 4 tsp. Tapioca1 oz unsweetened chocolate 3 tbsp. unsweetened cocoa + 1 tbsp shortening1 oz semisweet chocolate 1 oz. unsweetened chocolate + 1 tbsp sugar1 cup milk ½ C. evaporated milk + ½ C. water1 C. buttermilk or sour milk 1 tbsp. lemon juice or vinegar + milk to make 1 C.1 C. buttermilk or sour milk 1 cup plain yogurt1 C. whipping cream, whipped 2 cups whipped dessert topping1 tbsp. fresh herbs ¾ to 1 tsp. Dried herb1 tsp. Lemon juice 1 tsp. vinegarAppendix