2. What’s the Mark?

4. ¼ teaspoon
½ teaspoon
1/8 teaspoon is half of the ¼ teaspoon
1 teaspoon
1 Tablespoon

5. 1 cup
1/4 cup
1/2 cup
1/3 cup

6. How to use liquid measuring cups
Liquids such as water, milk, oil
Measure on a flat surface at eye level
NEVER solid or dry
Chunky ingredients OK

7. When to use Measuring Spoons
When measurement is less than ¼ cup (1/8 cup, 1/6 cup)
Liquid, dry and solid ingredients

8. How to measure with spoons
DRY INGREDIENTS (spices, baking powder)
Drip into container
Level on FLAT edge of container OR
with metal spatula
EXCEPTIONS: flours, cocoa – spoon/scoop the ingredient into the measuring spoon (like dry measuring cups)

9. How to measure with spoons
LIQUID INGREDIENTS
(extracts, milk, oil, molasses)
Fill spoon to top over custard cup
SOLID INGREDIENTS
(raw honey, peanut butter)
Remove from package with rubber scraper
Press into spoon
Level with rubber scraper
NEVER DIP

10. USING MEASURING CUPS – DRY INGREDIENTS
Stir the ingredient to lighten settling
Lightly spoon/scoop into DRY cup
Level with metal spatula over canister
LEAVE INGREDIENT IN CUP TO TRANSPORT TO LAB UNIT

11. USING MEASURING CUPS – SOLID INGREDIENTS
Remove ingredient from container with rubber scraper
Level ingredient in cup with rubber scraper
Scrap excess ingredient back into container
LEAVE INGREDIENT IN CUP TO TRANSPORT TO LAB UNIT

12. Dry/Solid Combination Measurements
3/4 cup 2/3 cup 1/8 Cup = 2 Tablespoons
½ cup
1/3 cup
1/3 cup
¼ cup

13. ABBREVIATIONS
Use in recipes to conserve printed space

15. EQUIVALENTS Definition: the same as
Useful when decreasing and increasing recipes
Useful when making tricky measurements

17. Equivalents 1/3 cup = 5 T. + 1 t. (5 1/3 T.)

18. Butter Equivalents 1/3 cup 2/3 stick 5 1/3 tablespoons (5 T. + 1 t.)
2.666 oz.
(1/6 pound)