1. Measuring
Before you can follow a recipe you need to know how to measure the ingredients.

2. When measuring the ingredients are divided into two categories
When measuring the ingredients are divided into two categories. These include:
Liquid and dry.

3. Liquids include
Water
Milk
Syrups
Oils

4. Dry ingredients include:
Baking soda
Baking powder
Flour
Sugar
Salt
Spices
herbs

5. Measuring cups
Dry ingredients are measured in “graduated” measuring cups. The meaning comes from coming in several sizes.
These sizes include:
1cup
½ cup
1/3 cup
¼ cup

6. Which of the following items do we need to measure dry stuff?
Spatula
Dry measuring cups
Mixing bowl
Waxed paper
spoon

7. The four steps for measuring sugar are:
Put the cup on wax paper.
Fill the cup with sugar.
Level off the excess sugar.
Empty the sugar into the bowl.

8. What ingredient should you sift before you measure it?
flour

9. What ingredient should be firmly packed into the cup?
Brown sugar

10. Circle the features of a liquid measuring cup.
Is able to hold hot liquid.
Has extra space at the top of the cup.
Has a pour spout.
Has markings which are easy to read.

11. Measuring liquids
Measuring at eye level.
Measure on a level surface

12. Measuring cups are used to measure ¼ cup or more.
Measuring spoons are used to measure under ¼ cup.

13. Measuring ½ tsp. of vanilla
You would need ½ tsp. measuring spoon.
Wax paper.
A mixing bowl.
Vanilla
Pour the vanilla into the spoon over the wax paper. Never over the mixing bowl.

14. Measuring spoons
There are usually four spoons in a set of measuring spoons. They include:
1 Tablespoon. It can be 1 T or 1 Tbsp.
1 teaspoon. It can be 1 t or 1 tsp.
½ teaspoon. It can be 1/2 t. or 1/2 tsp.
¼ teaspoon. It can be ¼ t. or ¼ tsp.

15. Shortening Shortening should be at room temperature to measure.
Completely fill the cup and level off with a spatula.
Rinse the cup with cold water before you put the shortening in to make it easier to get the shortening out.

16. Butter
Sticks of butter or margarine have markings on the wrapper. All you have to do is cut off the amount you need.
One stick is the same as ½ cup.
If the recipe calls for a cup you would need 2 sticks.

17. These foods are measured by putting them in a dry measuring cup and gently pressing them to level.

18. Raisins
Dates
Figs
Shredded coconut
Shelled nuts
Bread crumbs
Grated cheese

19. Abbreviations are used in some recipes. Here are some common ones.
Cup is c
Quart is qt.
Ounce is oz.
Gram is gm.
Minute is min.
Fahrenheit is F.
Package is pkg.
Few grains is fg.

20. Pint is pt.
Gallon is gal.
Pound is lb.
Milligram is mg.
Hour is hr.
Square is sq.
Inch is in.

21. Equivalents help when you double and half recipes.
These are some common equivalents.
1 Tbsp.= 3 tsp.
1/4c = 4 Tbsp.
3/4c = 12 Tbsp.
1 pt. = 2 c.
1 qt. = 2 pt.
1 lb. = 16 oz.
1/3 c = 5 Tbsp and 1 tsp.

22. 2/3 c = 10 Tbsp. and 2 tsp.
1/8 c= 2 Tbsp.
½ c = 8 Tbsp.
1 c = 16 Tbsp.
1 qt. = 4 c.
1 gal. = 4 qt.
1 gm. = 1000 mg.