MEASURING DRY AND LIQUID

INGREDIENTS ACCURATELY
DRY INGREDIENTS 3. MEASURING TOOLS

LIQUID INGREDIENTS
 FLOUR
1. Sift the flour.
2. Scoop to fill the measuring cup to overflow. Do not shake.
3. Level off with spatula.
 SUGAR
• WHITE SUGAR
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until overflowing. Do not shake the cup.
3. Leave off with the spatula.
• BROWN SUGAR
1. Check if the sugar is lumpy before measuring. Roll out the lumps. Remove the
dirt.
2. Scoop into the measuring cup and pack compactly until it follows the shape
when inverted.
 POWDERED FOOD
(Baking powder and baking soda)

1. Remove the lumps in the powder by stirring.

2. Dip the measuring spoon into the powder.
3. Level with spatula or back edge of the knife or right in the
can opening.
 SHORTENING
• SOLID FATS
1. Fill the measuring cup/spoon with the shortening while
pressing until it is full.
2. Level the fat with a straight of a knife or spatula
• LIQUID FATS
1. Pour oil in the glass measuring cup.
2. Check if it is filled up to the measuring mark. Do not lift the cup
when measuring.
 MILK
• LIQUID FORM
1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift
the cup.
• POWDERED MILK
1. Remove lumps in milk by stirring.
2. Scoop lightly to fill the measuring cup or spoon without shaking until it
overflows.
3. Use the spatula or the straight edge of the knife to level the measurement.
 GROUP ACTIVITY
DIRECTION:
Show to the class the proper measuring of the following
ingredients:
• Oil
• White sugar
• Evaporated milk
• Flour