1. Measuring Review

2. Dry Ingredients Examples: Flour, sugar, brown sugar, oatmeal, rice, raisins Technique a. Dry measuring cup b. Dip into canister c. Level off with straight edge d. Do not tap or shake

3. Brown sugar – pack in with spoon Whole wheat flour – stir with a spoon, do not sift Confectioner sugar – may need to be sifted if lumpy Sizes of measuring cups 1c. ½ c 1/3 c ¼ c Measuring spoons 1 T. 1 t. ½ tsp ¼ tsp

4. Measuring liquids Examples: Technique: 1. Liquid measuring cup 2. Eye level 3. Level surface 4. For small amounts – use measuring spoon, measure over waxed paper – never the bowl

5. Sifted Flour If recipe calls for sifted flour 1. Fill sifter with flour. 2. Sift into measuring cup 3. Level off ( in other words…. Sift before measuring)

6. Sometimes a recipe calls for flour, sifted i.e. 2 c flour, sifted 1. Measure flour first in the measuring cup 2. Put measured flour into the sifter 3. Sift directly into the bowl. *this is often used as a way to combine ingredients

7. Measuring Shortening The method used would depend on the type of shortening used Stick method: Margarine and butter sticks are marked in tablespoon increments. Cut off the amount needed 1 stick = 8 Tbls = ½ c ½ stick = 4 Tbls = ¼ c Dry Measuring cup method: Used to measure solid shortening (Crisco) Pack into dry measuring cup. Press firmly with spoon to remove air bubbles. Use rubber scraper to remove

8. How do you measure? 1. ¾ c 2. 2/3 c 3. 1 1/3 c 4. 1/8 tsp 5. 1/8 c 6. 1 1/8 c water 7. 5/8 c flour