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Measuring Dryliquidingredients

The document provides definitions and procedures for measuring dry and liquid ingredients in cooking. It outlines specific steps for measuring various ingredients such as flour, sugar, baking powder, shortening, milk, and water, emphasizing the importance of accuracy and proper technique. Tools required for measuring include measuring spoons, graduated measuring cups, and spatulas.

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46 views3 pages

Measuring Dryliquidingredients

The document provides definitions and procedures for measuring dry and liquid ingredients in cooking. It outlines specific steps for measuring various ingredients such as flour, sugar, baking powder, shortening, milk, and water, emphasizing the importance of accuracy and proper technique. Tools required for measuring include measuring spoons, graduated measuring cups, and spatulas.

Uploaded by

doej37479
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

TOPIC: Measuring Dry and Liquid Ingredients

Definition of terms

Lumps refers to visible, uneven clumps or solid masses.

Solid lamps fats that are solid at room temperature, and are high in saturated or trans fats.

Level off is to remove any excess dry ingredients, so that the ingredients are level, or even with, the top
of the measuring cup or spoon.

Measuring is the act of determining the size, amount, or extent of something.

Accurate is conforming exactly to truth or to a standard.

Dry Ingredients:

Flour, granulated sugar, brown sugar, powdered food (baking powder and baking soda), solid fats,
powdered milk

Liquid Ingredients:

Water, milk, oil

Tools in measuring Dry and Liquid Ingredients:

Measuring spoon, graduated measuring cup, individual

measuring cup, weighing scale

Other tools: Sifter, Spatula, Tray, Knife

Steps on measuring the dry and liquid ingredients:

A. Flour

1. Sift the flour.

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

3. Level off with spatula.

B. Sugar

Granulated/White Sugar
1. Sifting is not necessary before measuring unless it is lumpy.

2. Fill the measuring cup until overflowing. 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 conpactly until it follows the shape when inverted.

C. 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.

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 spatula.

Liquid fats/Oil

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 and Water

1. Pour milk/water into the graduated measuring cup up to the measuring mark. Do not lift the cup.

F. Powdered milk

1. Remove lumps in milk by stirring.

2. Scoop lightly to fill the measuring cup/spoon without shaking until it overflos.
3. Use the spatula to level the measurement.

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