2. 1. FLOUR – it is important to first fluffy a flour with a spoon when measuring it.
2. BAKING POWDER/BAKING SODA – they can be measured the same way
but perform different functions in a recipe.
3. WHITE SUGAR - it is measured using the measuring spoon or cup to scoop it
directly out of the storage container or bag until it is
overflowing.
4. POWDERED SUGAR - it is very fine, and as such it is susceptible to clumping
if exposed to moisture.
5. BROWN SUGAR – to measure brown sugar, pack it down into the cup or
measuring utensil.
3. 1. MILK – use a glass, measuring cup to measure milk.
2. WATER – the key for measuring water is to use a plastic or glass measuring
cup, if possible and measure at edge level.
3. VANILLA – this is typically measured in a very small portion since it is so
concentrated and aromatic.
4. OIL – measuring oil is just like measuring water or other liquids; only it has a
different consistency.
4. 1. BUTTER AND SHORTENING – fats that are solid at room temperature
including shortening and butter require their own measuring
techniques.
2. CHOPED INGREDIENTS – many ingredients are chopped items whether
they are nuts, fruit or even candies.
3.EGGS – measuring cup is not always a requirement in measuring eggs but
rather an understanding about the size of the eggs you need.
4. PEANUT BUTTER – this is much like shortening because it is sticky and
difficult to manage, let alone measure. When measuring
spoon out the peanut butter into a dry measuring cup
until level with the rim of the cup.
5. MarkUp – refers to the margin of difference between the cost price and the
selling price of the item.
• Example: The cost of the item is 50.00, you want to impose a 15% MarkUp :
50.00 x 15% = 7.50 is the profit. To get the selling price of the item, add the cost
product and the imposed markUp.
• Cost of the product or item = 50.00
• 15% MarkUp = 7.50
• Selling price = 57.50
