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Measuring Ingredients, Abbreviations, and Equivalencies. Flour. Use a separate spoon to lightly spoon in the flour into the measuring cup/spoon (so it doesn’t get compacted), then level off. Sugar, salt, raisins, etc.
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Flour • Use a separate spoon to lightly spoon in the flour into the measuring cup/spoon (so it doesn’t get compacted), then level off
Sugar, salt, raisins, etc. • Scoop the measuring cup/spoon directly into the ingredient before leveling off
Brown Sugar • Very firmly pack the brown sugar into the measuring cup/spoon and then level off
Eggs • Crack on the counter and empty into a separate bowl one at a time before adding to the rest of the ingredients (check for shell bits, blood, or if its gone bad)
Butter • Use the wrapper (1 section on the wrapper is equal to 1 T)
Milk, oil, water, etc. • Use a liquid measuring cup, pour in, and view at eye level while its sitting on the counter.
Shortening and peanut butter • Pack firmly in measuring cup (to remove air bubbles) and level off • Water displacement
Equivalencies • If you know the basic equivalencies, you can be able to do some simple math to manipulate it to get what you need.
Abbreviations c = cup fl oz = fluid ounce T = tablespoon pkg = package Tbsp = tablespoon gal = gallon T = teaspoon qt = quart Tsp = teaspoon pt = pint Hr = hour Min = minute Lb = pound oz = ounce
Basic Equations 1 c = 16 T 1 T = 1 t 1c = 8 fl oz 1 lb = 16 oz 1 stick of butter = ½ c These equations don’t usually “mingle with each other”. You probably won’t be asked how many teaspoons are in a cup, etc.
Basic Equations 1 gal = 4 qt 1 qt = 2 pt 1 pt = 2 c These equations will commonly “intermingle”. You very likely could be asked how many cups are in a gallon, etc.
