Information Sheet 1.1.

1
Selecting, measuring and weighing ingredients

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different types of measuring device

2. Select appropriate tools for measuring specific ingredients in baking

Introduction

Success in food preparation depends on using the correct amount of

ingredients as stated on the recipe. The only way to get the correct amount is
by measuring or weighing each ingredient, – a guess won’t be accurate! It is
important to measure the ingredients accurately to get standard products and
efficient use of materials. It is important to follow the correct technique for
measuring and weighing. Weigh and measure your ingredients for a recipe
before combining. This is your mise en place, meaning all your ingredients are
in place before you start preparing and cooking.

Measuring Techniques

 Dry ingredients – spoon or scoop ingredient lightly into spoon or cup, and
then level top with flat surface.

 Liquid ingredients – fill measuring container and then place container on a

level surface. Use your eye to be sure the bottom of the liquid curve (this is
called the meniscus) is at the appropriate measure.

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Weighing Techniques

 If a fixed dial, weigh the container you plan to use to weigh food. Use a
permanent marker to write the weight of the container on the bottom of the
container so you do not have to do this step again.

 If an adjustable dial, place container on the scale, then “tare” the scale by
moving the dial indicator to the zero mark. If using an electronic scale, simply
press the “tare” button to zero the scale.

Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into measuring cup heaping it well over
the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensil or spatula.
d. For fractions of a cup, use the lines indicating ¼ 1/3, and ½ of
the standard measuring cup

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 B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
b. Brown sugar, if lumpy, press through a course sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape.
Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon
lightly into measuring cup. Level off with spatula or any straight-
edged utensil. Do not shake the cup.

C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edged utensils. If baking powder has
caked, stir lightly before measuring.

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 D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the
measuring cup, taking care not to have air pockets. Level off with
a spatula or any straight-edged utensils. Use standard measuring
spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat
is desired and add shortening enough to cause the water to rise
up to the 1 cup mark. To measure ¼ cup, fill with cold water up
to the 1 cup mark. Drain well.

2. Liquid Ingredients
A liquid measuring cup is best to use for liquid ingredients
because it is clear and see through. It also has a spout that makes
pouring of liquids easy.
To get the exact amount, follow these steps when measuring
liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a
flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring
when the liquid reaches the marker line for the desired
amount.
3. Check your measurement. Bend down so that your eyes level
with the marker line. Look at the top of the liquid.

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 Self-Check 1.1-1

DIRECTION: Read and analyze the statement carefully. Write T if the

statement is correct and F if the statement is wrong. Write your
answer on the space provided.
After answering this Self-check 1.1.1, compare your answers on
the answer key.

______1. A liquid measuring cup is best to use for liquid ingredients

because it is clear and see through.
______2. Stop pouring when the liquid reaches the marker linen for the
desired amount.

______3. When measuring liquid ingredients, use spoon or scoop

ingredient lightly into spoon or cup, and then level top with flat surface.

_______4. White sugar needs sifting only if lumpy.

_______5. You must shake the cup before sifting the flour to remove lumps.

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 Answer key 1.1-1

1. T
2. T
3. F
4. T
5. F

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