“Measuring Up Perfectly”

1. “Measuring Up Perfectly”

2. To be a greatcook, you need to be able to measure accurately and with the properequipment. You must also know how to use both standard measures – Metric and Imperial.

3. Dry Measuring Cups Dry measuringcups are used to measure dry or solid ingredients. They are each a different size. Use these cups to measure whole cups or fractions of cups.

4. Imperial Cups come in: 1cup ½ cup 1/3 cup ¼cup 1/8 cup

5. Metric Cups come in: • 250 mL (1 cup) • 125 mL (½ cup) • 75 mL (1/3 cup) • 50 mL(1/4 cup) • 25 mL (1/8 cup) (mL stands for millilitres)

6. Dry Measuring Cups • Dry measuring cups should be used for dry ingredientssuch as flour, or solid ingredients such as a butter or shortening. They are not meant to be used to measure liquids. You can easily spill ingredients because the liquid has to come to the top of the cup to be the accurate amount. To measure liquids use a liquid measuring cup.

7. Steps for Measuring Dry Ingredients: 1. Fill the cup to slightly overflowing. When you measure never hold the measuring cup over the bowl you are making the food in. An extra amountof ingredient could fall in and ruin the recipe (i.e. salt). Always hold it over the container it came from, a fresh bowl, or the counter to catch the extras!

8. Steps for Measuring Dry Ingredients: 2. Use a straight edge, such as a spatula or the back of butter knife to level offthe top of the measuring cup/spoon. 3. When measuring dry or solid ingredients you may discover that a recipe asks for a heaping amount, in this instance you would not level off the measuring cup/spoon.

9. Measuring Syrups: Use a liquid measuring cup for syrups such as honey or molasses. Grease or oilthe cup so the syrup will pour out easily. Set the cup on a flat surface and pour the ingredient in. Alwayslook at the measurement at eye levelto ensure it is accurate.

10. Liquid Measuring Cups: When measuring liquid you should use a liquid measuring cup, they should be transparent, which means they are made of glass or clear plastic. It should have a handleand a pouring spout. It also has a head space of 2.5 cm so you may carry it without spillage. A glass measuring cup is best; they usually have one side that shows metricmeasurements while the opposite side shows imperial measurements.

11. Steps for Measuring Liquid Ingredients: 1. Place the cup on a flat surface, such as a table or counter. Never hold the cup in your hand while measuring. You may tilt it and get an inaccuratemeasurement. 2. Pour the liquid into the cup. 3. When you look at the amount on the side of the cup, you must look at it at eye level. If you are looking at it from above or belowthe measurement will be inaccurate.

12. Measuring Spoons: Measuring Spoons can be used for both dryand wet ingredients however they come in smaller increments.

13. Imperial Spoons come in: 1 Tablespoon (tbsp) ½ Tablespoon (T) 1 Teaspoon (tsp) ½Teaspoon (t) ¼Teaspoon 1/8 Teaspoon

14. Metric Spoons come in: • 15 mL (1 Tbsp) • 7.4 mL (½ Tbsp) • 5 mL (1tsp) • 2 mL (1/2 tsp) • 1 mL (¼tsp) (mL stands for millilitres)

15. Measuring Fats and Oils: You measure fats and oils just like you measure liquids.

16. Dry Measuring Cup Method: 1. Spoon shortening into a dry measuring cup. 2. Pack it down solid and be sure to work out all the air bubbles. 3. Pack it slightly more than fulland level it off.

17. Water Displacement Method: This method can be used for solid fats like butter, margarine, shortening or lard. • For measurements that are less than 125mL (1/2cup)use a 250mlliquid measuring cup if the measurements are over 125mL use a 500mLliquid measuring cup.

18. Water Displacement Method: 2. Add cold waterto the 125mLmark. 3. Add fat in small pieces to the level required + 125 mL. 4. Pour off the water and scrape out the fatwith a rubber spatula.