1. The key to cooking and baking good products is accurate measurement. A pinch of this and a dash of that will not produce reliable results time after time. It is important you learn to measure liquid and dry ingredients accurately. ACCURATE MEASUREMENT

2. HOW TO MEASURE LIQUID INGREDIENTS  Liquid ingredients are measured in a liquid measuring cup.  Place the cup on a flat/level surface, and fill it to the desired level.  Check the measurement from eye level.

3. HOW TO MEASURE DRY INGREDIENTS  Stir dry ingredients first to break up any clumps.  With the measuring spoon, scoop up a heaping spoonful and level it with a straight-edged spatula.  Flour will pack when it stands.  Therefore, many recipes call for sifted flour.

4. HOW TO MEASURE DRY INGREDIENTS (continued…)  Sift the flour onto wax paper and carefully spoon it into a dry measuring cup to overflowing.  Remove the excess with a straight-edged spatula.  Never shake/tap the cup to level the flour because it will cause it to pack.

5. HOW TO MEASURE DRY INGREDIENTS (continued…)  Sugar does not require sifting unless it is lumpy.  Confectioner’s sugar tends to get lumpy and will require sifting before measuring.  Measure confectioner’s sugar as you do flour.

6. HOW TO MEASURE DRY INGREDIENTS (continued…)  White sugar is simply spooned into the measuring cup to overflowing and then leveled with a straight-edged spatula.  Brown sugar may be lumpy.  Crush it with a rolling pin and then pack it firmly in a dry measuring cup, leveling with a straight-edged spatula.

7. HOW TO MEASURE DRY SHORTENING  Shortening should be brought to room temperature before measuring.  Press solid shortenings into a dry measuring cup.  Level the shortening with a straight-edged spatula and remove it from the cup with a rubber scraper.  For requirements less than 1/4 cup, use a measuring spoon.

8. Recipes usually tell you how many servings they will yield. But sometimes you will want to make a different number of servings. When that happens, you must adjust the amount of each ingredient in the recipe, and maybe even the cooking time. ADJUSTING A RECIPE

9. To get half as many servings, you would have to make half the recipe. Divide the amount of each ingredient by 2. To get twice as many servings, you would have to make double the recipe. Multiply the amount of each ingredient by 2.

10. MEATBALLS- to serve 4to serve 2to serve 8to serve 6 3 slices dry bread 1 1/2 lb. ground beef 2 eggs 1/2 c. grated Romano cheese 1 Tbsp. butter 4 Tbsp. chopped onion 2 Tbsp. chopped parsley 1 clove garlic, minced 1/2 tsp. crushed oregano 1/4 tsp. salt

11. MEATBALLS- to serve 4to serve 2to serve 8to serve 6 3 slices dry bread1 1/2 slices 1 1/2 lb. ground beef3/4 lb. 2 eggs1 egg 1/2 c. grated Romano cheese1/4 c. 1 Tbsp. butter1 1/2 tsp. 4 Tbsp. chopped onion2 Tbsp. 2 Tbsp. chopped parsley1 Tbsp. 1 clove garlic, minced1/2 clove 1/2 tsp. crushed oregano1/4 tsp. 1/4 tsp. salta pinch

12. MEATBALLS- to serve 4to serve 2to serve 8to serve 6 3 slices dry bread1 1/2 slices6 slices 1 1/2 lb. ground beef3/4 lb.3 lb. 2 eggs1 egg4 eggs 1/2 c. grated Romano cheese1/4 c.1 c. 1 Tbsp. butter1 1/2 tsp.2 Tbsp. 4 Tbsp. chopped onion2 Tbsp.1/2 c. 2 Tbsp. chopped parsley1 Tbsp.1/4 c. 1 clove garlic, minced1/2 clove2 cloves 1/2 tsp. crushed oregano1/4 tsp.1 tsp. 1/4 tsp. salta pinch1/2 tsp.

13. MEATBALLS- to serve 4to serve 2to serve 8to serve 6 3 slices dry bread1 1/2 slices6 slices4 1/2 slices 1 1/2 lb. ground beef3/4 lb.3 lb.2 1/4 lb. 2 eggs1 egg4 eggs3 eggs 1/2 c. grated Romano cheese1/4 c.1 c.3/4 c. 1 Tbsp. butter1 1/2 tsp.2 Tbsp.1 Tbsp. + 1 1/2 tsp. 4 Tbsp. chopped onion2 Tbsp.1/2 c.1/4 c. + 2 Tbsp. 2 Tbsp. chopped parsley1 Tbsp.1/4 c.2 Tbsp. 1 clove garlic, minced1/2 clove2 cloves1 1/2 clove 1/2 tsp. crushed oregano1/4 tsp.1 tsp.1 1/2 tsp. 1/4 tsp. salta pinch1/2 tsp.1/4 tsp. + a pinch