Measuring Abbreviations

Dry ingredients Use: Dry measures and Measuring spoons –Dry ingredients include: sugar, flour, baking soda, salt and spices How to measure the ingredient: –Spoon the ingredient into the correct measuring cup until it is overfilled, hold the measuring cup over the container, then use a straight edge spatula (or butter knife) to level off any extra The ingredient should be level with the top of the measuring cup or spoon

Dry Ingredients Some recipes call for sifted ingredients –If so, SIFT before you measure! Brown sugar is a dry ingredient, but is measured differently –Spoon brown sugar into measuring into a dry measuring cup, then press it down firmly (this is called packing), overfill the measuring cup and then level it off

Measuring spoon- Dry ingredients Use measuring spoons to measure small amounts Dip the correct measuring spoon into the ingredient container and bring it up heaping full, then level it off with a straight edge spatula

Liquid Ingredients Use: liquid measures and measuring spoons –Liquid ingredients include: milk, water, oil, juices, food coloring and extracts How to measure the ingredient: –Set the liquid measuring cup on a flat surface, then bend down so the desired marking on the measuring cup is a eye level. Slowly pour the liquid ingredient into the cup until it reaches the desired amount –Use measuring spoons for small amounts –Poor the liquid into the measuring spoon until it is filled to the edge

Measuring Fats Use: measuring cups and spoons –Fats include: butter, margarine, shortening and peanut butter How to measure the ingredient: –3 ways 1. markings on the wrapper of a stick of butter or margarine: a stick of butter = 8 tablespoons or ½ a cup, use a knife to cut at the desired number of tablespoons 2. Shortening and Peanut butter: use measuring cups/spoons, use a spatula to press the ingredients into the measuring cup, making sure to eliminate air pockets, overfill the cup, then level it with a straight edge spatula 3. Water displacement method

Abbreviations Amounts of ingredients are often shown in abbreviations You need to know these abbreviations so that you can make the right proportions Common Abbreviations: –tsp. or t.= teaspoon –tbsp. or T=Tablespoon –C. or c.=Cup –pt. =pint –qt.=quart –oz. =ounce –lb or #=pound