Preparation Techniques Chapter 25 Measuring Utensils Liquids Solids Dry Ingredients Measurement by Weight
I. Measuring Ingredients Measuring skills is essential for success in the
kitchen. Most recipes are developed with standard measuring cups and measuring spoons, with the help of certain tools for leveling and scraping. You need an understanding of measuring techniques when doubling and halving fractions. Measuring spoons will help with measurements not found on measuring cups.
The Standard Measuring Cups & Spoons
1 cup ½ cup 1/3 cup ¼ cup
1/8 teaspoon ¼ teaspoon
½ teaspoon 1 teaspoon 1 Tablespoon
A. Measuring Liquids ď‚— Set a clear measuring up on a level counter
surface.
ď‚— Bend down at eye level for accuracy.
B. Measuring Dry Ingredients 1. Never measure
• Check to see if flour needs to
be sifted first! • Brown Sugar should always be packed.
over your mixing bowl. 2. Over fill the cup with the ingredient. 3. Use a straight edge to level off the top.
Jams & yogurts need to
be spooned into measuring cup. Brown sugar should be
packed firmly. Some recipes call for a
“heaping” amount. Don’t level those off.
A “dash” is less
than 1/8 teaspoon.
A “pinch” is as much
as can be held between your index finger & thumb.
C. Measuring Solid Fats * Stick Method Typically butter or margarine. The wrapper is usually marked in tablespoons and fractions of a cup. Cut on the measurement line, through the paper with a serrated knife.
* Dry Measure Method Typically shortening. Pack tightly into measuring cup
Eliminate air bubbles Level & remove with a rubber scraper
* Water Displacement Method • To measure ¼ cup of shortening:
- Fill a liquid measuring cup to the ¾ line. (the difference between ¼ & 1 cup) - Add shortening until the water level reaches the one cup line.
* Measuring by Weight Weighing takes a kitchen scale Place container on the scale Adjust the scale by taring, or subtracting the weight of the
container Then, add the ingredient