2. MEASURING EQUIPMENT Measuring Spoons Dry Measuring Cups Liquid Measuring Cup Spatula Wonder Cup Sifter

4. EQUIPMENT Used to Measure: oAny liquid ¼ cup or more Technique 1.Fill to desired level 2.Place on flat surface 3.Read measurement at eye level

6. EQUIPMENT USED TO MEASURE: oSugar oBread crumbs oFlour that does not to be sifted oCereals Technique 1.Pour or scoop dry ingredients into cup 2.Overfill 3.Level with narrow spatula ****Any dry ingredient over ¼ cup

7. **measurements under 3 T.

8. EQUIPMENT USED TO MEASURE: oSpices oLiquids oExtracts Technique 1.Pour or scoop dry ingredients into measuring spoon 2.Level with narrow spatula if necessary *Dry and Liquid ingredients up to 3 Tablespoon

10. EQUIPMENT USED TO MEASURE: oFlour oConfectioner’s sugar Technique 1.Sift ingredient on to wax paper 2.Lightly scoop into proper measuring tool 3.Level with spatula

12. EQUIPMENT USED TO MEASURE: oBrown Sugar oButter oShortening oPeanut Butter Technique 1.Adjust Wonder Cup* to desired amount 2.Push or pack into cup 3.Firmly level with spatula *Use a dry measuring cup if you don’t have a Wonder Cup