1. Measuring Before you can follow a recipe you need to know how to measure the ingredients.

2. When measuring the ingredients are divided into two categories. These include: • Liquid and dry.

3. Liquids include • Water • Milk • Syrups • Oils

4. Dry ingredients include: • Baking soda • Baking powder • Flour • Sugar • Salt • Spices • herbs

5. Measuring cups • Dry ingredients are measured in “graduated” measuring cups. The meaning comes from coming in several sizes. • These sizes include: • 1cup • ½ cup • 1/3 cup • ¼ cup

6. Which of the following items do we need to measure dry stuff? • Spatula • Dry measuring cups • Mixing bowl • Waxed paper • spoon

7. The four steps for measuring sugar are: • Put the cup on wax paper. • Fill the cup with sugar. • Level off the excess sugar. • Empty the sugar into the bowl.

8. What ingredient should you sift before you measure it? • flour

9. What ingredient should be firmly packed into the cup? • Brown sugar

10. Circle the features of a liquid measuring cup. • Is able to hold hot liquid. • Has extra space at the top of the cup. • Has a pour spout. • Has markings which are easy to read.

11. Measuring liquids • Measuring at eye level. • Measure on a level surface

12. Measuring cups are used to measure ¼ cup or more. • Measuring spoons are used to measure under ¼ cup.

13. Measuring ½ tsp. of vanilla • You would need ½ tsp. measuring spoon. • Wax paper. • A mixing bowl. • Vanilla • Pour the vanilla into the spoon over the wax paper. Never over the mixing bowl.

14. Measuring spoons • There are usually four spoons in a set of measuring spoons. They include: • 1 Tablespoon. It can be 1 T or 1 Tbsp. • 1 teaspoon. It can be 1 t or 1 tsp. • ½ teaspoon. It can be 1/2 t. or 1/2 tsp. • ¼ teaspoon. It can be ¼ t. or ¼ tsp.

15. Shortening • Shortening should be at room temperature to measure. • Completely fill the cup and level off with a spatula. • Rinse the cup with cold water before you put the shortening in to make it easier to get the shortening out.

16. Butter • Sticks of butter or margarine have markings on the wrapper. All you have to do is cut off the amount you need. • One stick is the same as ½ cup. • If the recipe calls for a cup you would need 2 sticks.

17. These foods are measured by putting them in a dry measuring cup and gently pressing them to level.

18. Raisins • Dates • Figs • Shredded coconut • Shelled nuts • Bread crumbs • Grated cheese

19. Abbreviations are used in some recipes. Here are some common ones. • Cup is c • Quart is qt. • Ounce is oz. • Gram is gm. • Minute is min. • Fahrenheit is F. • Package is pkg. • Few grains is fg.

20. Pint is pt. • Gallon is gal. • Pound is lb. • Milligram is mg. • Hour is hr. • Square is sq. • Inch is in.

21. Equivalents help when you double and half recipes. • These are some common equivalents. • 1 Tbsp.= 3 tsp. • 1/4c = 4 Tbsp. • 3/4c = 12 Tbsp. • 1 pt. = 2 c. • 1 qt. = 2 pt. • 1 lb. = 16 oz. • 1/3 c = 5 Tbsp and 1 tsp.

22. 2/3 c = 10 Tbsp. and 2 tsp. • 1/8 c= 2 Tbsp. • ½ c = 8 Tbsp. • 1 c = 16 Tbsp. • 1 qt. = 4 c. • 1 gal. = 4 qt. • 1 gm. = 1000 mg.