Measuring Dry

and Liquid
Ingredients
Accurately
FLOUR
• Gives body/
structure to the
baked products
• Different kinds of
flour: cassava flour,
all-purpose, bread,
and cake flour.
How do we measure flour?
• Sift the flour to remove the
lumps. To have an accurate
measurement and to have
smooth texture of the
product.
• Lumps is a solid substance
with no particular shape.
• Next step is scoop and fill
the measuring cup until it
overflows. Level off with
spatula.
How do we measure sugar?
WHITE SUGAR
• Spoon into the measuring cup until
overflowing then level off using
spatula or edge of knife. Do not
shake/tap it down.
BROWN SUGAR
• Check if the sugar is lumpy. Roll it
out using rolling pin if it is lumpy.
Then scoop into the measuring cup
and pack it compactly until it
follows the shape of graduated cup
once you invert it. Level off the
excess.
Powdered food use in baking
(baking soda, yeast and baking powder )
• They are called as leavening agent in baking
because they double or expand the volume of
baked products.

HOW TO MEASURE BAKING POWDER?

• Remove the lumps by stirring.
• Dip the measuring spoon into the baking powder
until overflowing. Then level off with spatula to
remove the excess.
Measuring liquid ingredients
(Water, milk, liquid fat/ oil)
• Remember when measuring liquid
ingredients, place the measuring glass on a
flat and level surface. And view it on eye
level to measure it accurately. Do not lift
the measuring glass because it will give
inaccurate measurement.
THANKYOU
FOR
LISTENING!