1. “Measuring Up Perfectly”

2. To be a great cook, you need to be able to measure accurately and with the proper equipment. You must also know how to use both standard measures – Metric and Imperial.

3. Dry Measuring Cups Dry measuring cups are used to measure dry or solid ingredients. They are each a different size. Use these cups to measure whole cups or fractions of cups.

4. Imperial Cups come in: 1 cup ½ cup 1/3 cup ¼ cup 1/8 cup

5. Metric Cups come in: 250 mL (1 cup) 125 mL(½ cup) 75 mL (1/3 cup) 50 mL(1/4 cup) 25 mL (1/8 cup) (mL stands for millilitres)

6. Dry measuring cups should be used for dry ingredients such as flour, or solid ingredients such as a butter or shortening. They are not meant to be used to measure liquids. You can easily spill ingredients because the liquid has to come to the top of the cup to be the accurate amount. To measure liquids use a liquid measuring cup. Dry Measuring Cups

7. Steps for Measuring Dry Ingredients: 1. Fill the cup to slightly overflowing. When you measure never hold the measuring cup over the bowl you are making the food in. An extra amount of ingredient could fall in and ruin the recipe (i.e. salt). Always hold it over the container it came from, a fresh bowl, or the counter to catch the extras!

8. Steps for Measuring Dry Ingredients: 2. Use a straight edge, such as a spatula or the back of butter knife to level off the top of the measuring cup/spoon. 3. When measuring dry or solid ingredients you may discover that a recipe asks for a heaping amount, in this instance you would not level off the measuring cup/spoon.

9. Measuring Syrups: Use a liquid measuring cup for syrups such as honey or molasses. Grease or oil the cup so the syrup will pour out easily. Set the cup on a flat surface and pour the ingredient in. Always look at the measurement at eye level to ensure it is accurate.

10. Liquid Measuring Cups: When measuring liquid you should use a liquid measuring cup, they should be transparent, which means they are made of glass or clear plastic. It should have a handle and a pouring spout. It also has a head space of 2.5 cm so you may carry it without spillage. A glass measuring cup is best; they usually have one side that shows metric measurements while the opposite side shows imperial measurements.

11. Steps for Measuring Liquid Ingredients: 1. Place the cup on a flat surface, such as a table or counter. Never hold the cup in your hand while measuring. You may tilt it and get an inaccurate measurement. 2. Pour the liquid into the cup. 3. When you look at the amount on the side of the cup, you must look at it at eye level. If you are looking at it from above or below the measurement will be inaccurate.

12. Measuring Spoons: Measuring Spoons can be used for both dry and wet ingredients however they come in smaller increments.

13. Imperial Spoons come in: 1 Tablespoon (tbsp) ½ Tablespoon (T) 1 Teaspoon (tsp) ½ Teaspoon (t) ¼ Teaspoon 1/8 Teaspoon

14. Metric Spoons come in: 15 mL (1 Tbsp) 7.4 mL(½ Tbsp) 5 mL (1 tsp) 2 mL(1/2 tsp) 1 mL (¼ tsp) (mL stands for millilitres)

15. Measuring Fats and Oils: You measure fats and oils just like you measure liquids.

16. Dry Measuring Cup Method: 1. Spoon shortening into a dry measuring cup. 2. Pack it down solid and be sure to work out all the air bubbles. 3. Pack it slightly more than full and level it off.

17. Water Displacement Method: This method can be used for solid fats like butter, margarine, shortening or lard. 1.For measurements that are less than 125mL (1/2cup) use a 250ml liquid measuring cup if the measurements are over 125mL use a 500mL liquid measuring cup.

18. Water Displacement Method: 2. Add cold water to the 125mL mark. 3. Add fat in small pieces to the level required + 125 mL. 4. Pour off the water and scrape out the fat with a rubber spatula.