1. MEASURING

2. SMALL AMOUNTS USE MEASURING SPOONS 1 T, 1 t, ½ tsp, ¼ tsp OVERFILL SLIGHTLY – USE STRAIGHT EDGE SAME SPOONS FOR DRY OR LIQUID INGREDIENTS

3. DRY INGREDIENTS USE DRY MEASURING CUPS 1 C, 1/2C, 1/3 C, ¼ C OVERFILL SLIGHTLY USE STRAIGHT EDGE TO LEVEL OFF DO NOT SHAKE DO NOT PACK DO NOT LEVEL OFF OVER BOWL

4. BROWN SUGAR- PACK INTO DRY MEASURING CUP. LEVEL WITH SPOON AS YOU PACK WHOLE WHEAT FLOUR (WHOLE GRAIN) – DO NOT SIFT. STIR SLIGHTLY BEFORE MEASURING SIFT FLOUR WHEN CALLED FOR – IT WILL MAKE A DIFFERENCE. SIFT OVER MEASURING CUP. ADDS AIR, MAKES PRODUCT LIGHTER POWDERED SUGAR (CONFECTIONER SUGAR) – SIFT OR STIR IF LUMPY

5. LIQUIDS LIQUID MEASURING CUPS EYE LEVEL, LEVEL SURFACE DO NOT MEASURE OVER BOWL

6. SOLID FAT (SHORTENING) TWO METHODS, DEPENDING ON TYPE OF PRODUCT PACK METHOD – USE A RUBBER SCRAPER. PACK INTO DRY MEASURING CUP.REMOVE WITH RUBBER SCRAPER. NO AIR BUBBLES STICK METHOD – FOR MARGARINE AND STICK TYPE SHORTENING. CUT ON LINE 1 STICK MARGARINE = ½ CUP

7. OTHERS FOR STICKY PRODUCTS – SUCH A SYRUP OR HONEY – GREASE THE DRY MEASURING CUP WITH A COATING OF MARGARINE. USE A RUBBER SCRAPER TO REMOVE