9. 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
10. 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.
11. C. Powdered Food (baking
powder and baking soda)
1. Remove the lumps in the
powder by stirring.
23. Direction: Show to the class the
proper measuring of the
following ingredients.
1. Flour
2. White sugar
3. Brown sugar
4. Evaporated milk/ water
24. KITCHEN TERMS AND
ABBREVIATION
Kitchen Term Abbreviation Kitchen Term Abbreviation
Table spoon Tbsp. or T Medium med.
Grams g or gr. Second sec.
Pounds lb Minute min
Pint pt. hour or hours hr.
Teaspoon tsp. or t. Square sq.
Cups c Gallon gal.
Ounces oz. degrees
Fahrenheit
°F
Kilo/kilogram k of kg degrees Celsius °C
Quart qt. piece or pieces pc.
25. METRIC CUP AND SPOON
SIZES
Cup Metric
¼ cup 60 ml
1/3 cup 80 ml
½ cup 125 ml
1 cup 250 ml
Spoon Metric
¼ teaspoon 1.25 ml
½ teaspoon 2.5 ml
1 teaspoon 5 ml
2 teaspoons 10 ml
1 tablespoon (equal to 3 15 ml