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

1/8 teaspoon

¼ teaspoon

½ teaspoon

1 teaspoon

1 Tablespoon

1 cup

½ cup

1/3 cup

¼ cup

A. Measuring Liquids

Set a clear measuring up on a level counter

surface.

Bend down at eye level for accuracy.

B. Measuring Dry Ingredients

1. Never measure

over your

mixing bowl.

2. Over fill the cup

with the ingredient.

3. Use a straight

edge to level off

the top. • Check to see if flour needs to

be sifted first!

• Brown Sugar should always be packed.

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