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Measuring

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Measuring

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  1. Measuring Abbreviations

  2. Dry ingredients • Use: Dry measures and Measuring spoons • Dry ingredients include: sugar, flour, baking soda, salt and spices • How to measure the ingredient: • Spoon the ingredient into the correct measuring cup until it is overfilled, hold the measuring cup over the container, then use a straight edge spatula (or butter knife) to level off any extra • The ingredient should be level with the top of the measuring cup or spoon

  3. Dry Ingredients • Some recipes call for sifted ingredients • If so, SIFT before you measure! • Brown sugar is a dry ingredient, but is measured differently • Spoon brown sugar into measuring into a dry measuring cup, then press it down firmly (this is called packing), overfill the measuring cup and then level it off

  4. Measuring spoon- Dry ingredients • Use measuring spoons to measure small amounts • Dip the correct measuring spoon into the ingredient container and bring it up heaping full, then level it off with a straight edge spatula

  5. Liquid Ingredients • Use: liquid measures and measuring spoons • Liquid ingredients include: milk, water, oil, juices, food coloring and extracts • How to measure the ingredient: • Set the liquid measuring cup on a flat surface, then bend down so the desired marking on the measuring cup is a eye level. Slowly pour the liquid ingredient into the cup until it reaches the desired amount • Use measuring spoons for small amounts • Poor the liquid into the measuring spoon until it is filled to the edge

  6. Measuring Fats • Use: measuring cups and spoons • Fats include: butter, margarine, shortening and peanut butter • How to measure the ingredient: • 3 ways • 1. markings on the wrapper of a stick of butter or margarine: a stick of butter = 8 tablespoons or ½ a cup, use a knife to cut at the desired number of tablespoons • 2. Shortening and Peanut butter: use measuring cups/spoons, use a spatula to press the ingredients into the measuring cup, making sure to eliminate air pockets, overfill the cup, then level it with a straight edge spatula • 3. Water displacement method

  7. Abbreviations • Amounts of ingredients are often shown in abbreviations • You need to know these abbreviations so that you can make the right proportions • Common Abbreviations: • tsp. or t.= teaspoon • tbsp. or T=Tablespoon • C. or c.=Cup • pt. =pint • qt.=quart • oz. =ounce • lb or #=pound