• A recipe says 1 c flour.
• Your friend scoops the cup into the bag and packs it down.
• Is that 1 cup? Yes or no, and why. Two minutes.

• One cup of flour, packed: about 150 grams.
• One cup of flour, spooned and leveled: about 120 grams.
• That is a quarter cup extra. That is why the cookies were bricks.

• Dry (flour, sugar, cocoa): dry measuring cups.
• Liquid (water, milk, oil): liquid measuring cup.
• Small amounts (salt, baking powder, vanilla): measuring spoons.

• Spoon it into the cup. Do not scoop, do not pack, do not tap.
• Fill over the top.
• Level off with a straight edge (the back of a butter knife).
• Exception: brown sugar is packed. The recipe will say so.

• Set the glass cup on the counter. Do not hold it in the air.
• Pour to the line.
• Bend down. Read at eye level. The bottom of the curve (the meniscus) sits on the line.
• From above, you will read it high every time.

• Dry: fill the spoon, level it.
• Liquid: fill to the brim.
• Do it over a bowl, not over the mix. A spill goes in the bowl, not the recipe.
• 1/4 tsp is real. It matters. Baking powder proves it.

• tsp = teaspoon
• Tbsp = tablespoon (the big T is the big spoon)
• c = cup
• oz = ounce (fl oz for liquids)
• lb = pound

• 3 tsp = 1 Tbsp
• 16 Tbsp = 1 c
• 4 Tbsp = 1/4 c
• 8 fl oz = 1 c (liquid)
• 2 c = 1 pint; 16 oz = 1 lb (by weight)

• A flour, B sugar, C water, D oil, E salt.
• Two amounts at each station. Right tool, right technique.
• If your station has a scale, weigh the first amount and write the grams.
• Return the ingredient to the container. Spills go on the tray.
• Three minutes per station.

• Six problems on the handout, Part 3.
• Alone first. Then compare with a partner.
• Problem 6 is a real one: rice for 4 people becomes rice for 8.
• Grade 8: problems 7 and 8.

• Exit card: 3 equivalents from memory, 2 techniques you will use tomorrow, 1 thing that still confuses you.
• Tomorrow: nobody talks. Six measurements. One scale. Points.
• * *

Day 2

• Write one way to tell a teammate "stop, that is too much" without using your voice.
• Two minutes. Then two people show theirs.

• Six measurements on your team card.
• One scale. The scale is the judge.
• Points for accuracy. 18 possible.
• Nobody talks.

• No talking, no notes, no mouthing words.
• Pointing, gestures, fingers, and showing the card are allowed.
• A different person measures each cup. Everyone else watches and signals.
• Once a cup is on the tray, it is done. Do not touch it again.
• Right tool for each kind. Carry the tray to the weigh-in together.

• 3: in the tight band.
• 2: in the wide band.
• 1: right ingredient, wrong amount.
• 0: wrong ingredient or empty cup.
• Team totals go on the board.

• 12 minutes.
• Time calls at 6 and 10.
• I say nothing else.

• Tare the scale on an empty cup.
• Each cup, one at a time. I read the grams out loud.
• Record your grams and points on the handout, Part 4.
• Mark the cup that missed.

• Flour is the structure.
• Sugar is the sweetness and the browning.
• Baking powder is the lift.
• Fat (oil, butter) is the tenderness.
• Too much of one throws off the others. A cake is a ratio.

• Flour heavy: packed or scooped.
• Flour light: liquid cup read from above, or tapped and settled.
• Sugar off: not leveled.
• Water off: read from above (heavy) or spilled on the way (light).
• Salt heavy: a heaped spoon.
• Which one was your team's miss?

• You could not use words. What did you use?
• The signal that worked.
• The moment you wished you could talk.
• This has a name: nonverbal communication. Cooks use it in every loud kitchen.

• Percent error for each cup: (your grams minus target) divided by target, times 100.
• Which cup had the biggest percent error? Was it the biggest gram error?

• Exit card, one sentence: "Next time I measure ___ I will ___ because the scale showed ___."
• Two students read theirs.
• Tomorrow: reading the recipe you will cook.