OBJECTIVES

Determine the different tools and

measuring devices used to accurately
measure dry and liquid ingredients.
Perform the correct mensuration of dry and
liquid ingredients.
Understand the importance of using correct
measuring devices and following correct
procedures of measuring dry and liquid
ingredients

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 it
overflows.

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