Measuring Before you can follow a recipe you need to know how to measure the ingredients.

When measuring the ingredients are divided into two categories When measuring the ingredients are divided into two categories. These include: Liquid and dry.

Liquids include Water Milk Syrups Oils

Dry ingredients include: Baking soda Baking powder Flour Sugar Salt Spices herbs

Measuring cups Dry ingredients are measured in “graduated” measuring cups. The meaning comes from coming in several sizes. These sizes include: 1cup ½ cup 1/3 cup ¼ cup

Which of the following items do we need to measure dry stuff? Spatula Dry measuring cups Mixing bowl Waxed paper spoon

The four steps for measuring sugar are: Put the cup on wax paper. Fill the cup with sugar. Level off the excess sugar. Empty the sugar into the bowl.

What ingredient should you sift before you measure it? flour

What ingredient should be firmly packed into the cup? Brown sugar

Circle the features of a liquid measuring cup. Is able to hold hot liquid. Has extra space at the top of the cup. Has a pour spout. Has markings which are easy to read.

Measuring liquids Measuring at eye level. Measure on a level surface

Measuring cups are used to measure ¼ cup or more. Measuring spoons are used to measure under ¼ cup.

Measuring ½ tsp. of vanilla You would need ½ tsp. measuring spoon. Wax paper. A mixing bowl. Vanilla Pour the vanilla into the spoon over the wax paper. Never over the mixing bowl.

Measuring spoons There are usually four spoons in a set of measuring spoons. They include: 1 Tablespoon. It can be 1 T or 1 Tbsp. 1 teaspoon. It can be 1 t or 1 tsp. ½ teaspoon. It can be 1/2 t. or 1/2 tsp. ¼ teaspoon. It can be ¼ t. or ¼ tsp.

Shortening Shortening should be at room temperature to measure. Completely fill the cup and level off with a spatula. Rinse the cup with cold water before you put the shortening in to make it easier to get the shortening out.

Butter Sticks of butter or margarine have markings on the wrapper. All you have to do is cut off the amount you need. One stick is the same as ½ cup. If the recipe calls for a cup you would need 2 sticks.

These foods are measured by putting them in a dry measuring cup and gently pressing them to level.

Raisins Dates Figs Shredded coconut Shelled nuts Bread crumbs Grated cheese

Abbreviations are used in some recipes. Here are some common ones. Cup is c Quart is qt. Ounce is oz. Gram is gm. Minute is min. Fahrenheit is F. Package is pkg. Few grains is fg.

Pint is pt. Gallon is gal. Pound is lb. Milligram is mg. Hour is hr. Square is sq. Inch is in.

Equivalents help when you double and half recipes. These are some common equivalents. 1 Tbsp.= 3 tsp. 1/4c = 4 Tbsp. 3/4c = 12 Tbsp. 1 pt. = 2 c. 1 qt. = 2 pt. 1 lb. = 16 oz. 1/3 c = 5 Tbsp and 1 tsp.

2/3 c = 10 Tbsp. and 2 tsp. 1/8 c= 2 Tbsp. ½ c = 8 Tbsp. 1 c = 16 Tbsp. 1 qt. = 4 c. 1 gal. = 4 qt. 1 gm. = 1000 mg.