Measuring Dry and Liquid

Ingredients
Materials:
1. Dry ingredients
 Flour, granulated sugar, brown
sugar, baking powder and soda
2. Liquid ingredients
 Water, milk, juices
3. Measuring tools
 Graduated measuring cup,
measuring spoons, weighing scale,
individual measuring cup
4. Others
 Spatula, tray, sifter
A. Flour
1. Sift the flour.
2. Scoop to fill the measuring cup
to overflow. Do not shake.
3. Level off with spatula
White sugar
1. Sifting is not necessary before
measuring unless it is lumpy.
2. Fill the measuring cup until over
flowing. Do not shake the cup.
3. Level 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.
C. 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
A. 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
B. 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
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