1. Proper Methods of Measuring Ingredients
Dry Ingredients
Use proper measuring cups- 250ml, 125ml, 80ml, 60ml. (occasionally 50ml)
Spoon the ingredients into the measure until overflowing
Do not shake or pack the ingredients down
Level with the straight edge of a metal spatula
If the recipe calls for sifted flour, sift the flour before measuring
Brown sugar must be packed down into the measuring cup

2. 2. Measuring Solid Fats- (butter, margarine, lard, vegetable shortening)
Use the measurement on the package
Use the proper measuring cup or spoon. Pack the fat firmly so that no air pockets remain. Level with the straight edge of a knife or spatula.
Water displacement method- For example: 50ml solid fat. Fill a glass measuring cup with water up to the 200ml mark. Add solid fat until the level of the water rises to 250ml. Drain the water.

3. 3. Measuring liquids- (including liquid fats, and oils)
Use a glass measuring cup, pour the liquid to the level required.
Pour at eye level on a flat surface, and ensure the measuring spoons are level.

4. 4. Measuring small quantities of Wet or dry Ingredients
Baking Powder, Baking Soda, Salt, Vanilla
Dry ingredients- dip the measuring spoon in to the ingredient, bring it up heaping full. Level off with a straight edge or spatula.
Wet ingredients- measure small liquid ingredients over a separate bowl incase of spillage.