Welcome to the Smartick blog! In this week’s post, we are going to learn how to calculate halves, thirds, and fourths. These expressions are not only used in math problems, but also in daily life. Show Do you know what they are? Do you know how to calculate them? In this post, you will realize how easy it is to calculate halves, thirds, and fourths. HalvesOne half is equivalent to the fraction: 1/2. Therefore, it is half of any amount. Halves are calculated by dividing by 2. For example: One half of 10 = ½ of 10 = 10/2 = 5. One half of 34 = ½ of 34 = 34/2 = 17. Three halves of 14 = 3/2 of 14 = 3 x 14/2 = 3 x 7 = 21. ThirdsOne third is equivalent to the fraction: 1/3. Therefore, it is a third of an amount. Thirds are calculated by dividing by 3. For example: One third of 24 =1/3 of 24 = 24/3 = 8. One third of 33 =1/3 of 33 = 33/3 = 11. Five thirds of 15 = 5/3 of 15 = 5 x 15/3 = 5 x 5 = 25. FourthsOne fourth is equivalent to the fraction: 1/4. Therefore, it is a quarter of an amount. Fourths are calculated by dividing by 4. For example: One fourth of 20 = ¼ of 20 = 20/4 = 5. One fourth of 28 = ¼ of 28 = 28/4 = 7. Seven fourths of 8 = 7/4 of 8 = 7 x 8/4 = 7 x 2 = 14. Have you learned about halves, thirds, and fourths? Feel free to share this post with your friends and colleagues so that they too can learn. And remember that in order to learn these calculations and much more it is best to sign up on Smartick and try it for free! Learn More:
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Not every dinner or batch of cookies needs to serve a small army. Learn how to cut down recipes so you can make portion sizes that suit your needs. How to Divide Measurements at a GlanceUse this handy chart when you’re cutting down a recipe. Need more recipes for two? We’ve got ’em! Download Chart
How to Convert Measurements to Tablespoons and TeaspoonsHere’s a listing of how many tablespoons and teaspoons are in larger measuring cup amounts. By the way, here’s how to measure without measuring cups.
Learn how to measure ingredients like a pro. This is when cooking by weight instead of measure is incredibly handy. Cutting down (or doubling) recipes is as simple as a little division or subtraction. To cut down any recipe, just divide the weights called for in the original recipe. Want to make a half batch? Divide the measures by two. A third batch? Divide by three. A quarter batch? Well, divide the amounts by four. How to Halve an EggCutting down recipes can be pretty easy when you’re just dealing with cups and ounces. Things get tricky, though, when the original recipe calls for just one egg. In this case, ask yourself if you really need to half the recipe, because cutting down on an egg can be tricky. If you really do need to trim down the recipe, crack your egg into a small dish and whisk. Then you can add half of that mix by eye. If you want to be really exact, bring out your kitchen scale. Start by weighing the bowl, hitting tare, then crack in the egg. Then you can divide that weight in half for precision baking.
No Need to Cut Down These Small Batch Cookies When my mother (who's now a great-grandmother) gave me this no-flour , gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I've never had a failure. For these gluten-free peanut butter cookies—3 ingredients are all you need! —Maggie Schimmel, Wauwatosa, Wisconsin This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. —Sarah Bueckert, Austin, Manitoba These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, and chocolate chips and chunks, these are the best cookies I've ever tasted…and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan This peanut butter cookie in a mug is perfect for when you have a sweet tooth but don't want to make an entire batch of cookies. So quick and easy! — Taste of Home Test Kitchen, Milwaukee, Wisconsin These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio Originally Published: December 27, 2021 |