MEASURING DRY AND LIQUID INGREDIENTS

ACCURATELY

Materials: 1. Dry ingredients Flour, granulated sugar, brown

sugar, baking powder and soda

Liquid ingredients Water, milk

3. Measuring tools Graduated measuring cup,

measuring spoons, weighing scale, individual measuring cup

4. Others Spatula, tray, sifter

A. Flour Sift the flour.

2. Scoop to fill the measuring cup to overflow. Do not shake.

Level off with spatula.

B. Sugar 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. Rolll 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.

Dip the measuring spoon into the powder

Level with spatula or back edge of the knife or right in the can opening.

D. 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.

E. 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.

Scoop lightly to fill the measuring cup or spoon without shaking until itoverflows.

Use the spatula or the straight edge of the knife to level the measurement.

How Do You Apply What You Have Learned?

Direction: Show to the class the proper measuring of the following ingredients.

1. Oil 2. White sugar 3. Baking powder and baking soda 4. Evaporated milk 5. Flour