Helpful Hints!

Equivalent Volume Measures:

• 3 tsp=1 T
• 2 T=1 fluid ounce
• 2 T=1/8 cup
• 4 T=1/4 cup
• 8 T=1/2 cup
• 12 T=3/4 cup
• 16 T=1 cup
• 2 cups= 1 pint
• 2 pints=1 quart
• 4 cups=1 quart
• 4 quarts=1 gallon

Adjusting Measurements:
When adjusting measurements in a recipe, use this formula:

• Needed Yield/Recipe Yield= Factor (# used to multiply amount in ingredients)
• For example, If the recipe is for 10 servings, and 30 are needed: 30/10=3, so multiply the amount of each ingredient by 3.
• If the recipe is for 50 servings, and 25 are needed: 25/50= 1/2 or .5, so multiply the amount of each ingredient by .5.

When Baking:
Most baking recipes, especially for cakes, have been perfected for the exact sizes and serving portions mentioned. Never attempt to increase or decrease them. You are almost guaranteed to fail in such an effort. If you need more, cook multiple batches as directed instead of trying to double or triple what is in the recipe. If you need to reduce the recipe, go to a bakery.

Substitutions:
buttermilk: 1 cup of milk and 1 T vinegar
cornstarch: 2 T flour


Dictionary, please?

• Oleo = Margarine