PRESENTATTIN

1. MENSURATION AND
CALCULATION

2. Measuring ingredients while
cooking is like winning half the
battle when it comes to creating
something that will turn out
properly and taste amazing.

3. DRY MEASURING CUPS
- Has a flat firm
- Has no pouring spout

4. Dry ingredients are
measure by filling
the cum to the brim
and scraping off the
top with a flat
utensil.

5. MEASURING SPOONS
- Are used for dry or wet
ingredients.

6. TIPS FOR
MEASURING DRY
INGREDIENTS

7. FLOUR
-Fluff a flour with a spoon
-Use a spoon to scoop the flour from its
container and into the measuring cup.
-Use the back of a knife or other flat
utensil to level off the flour.

8. WHITE SUGAR
-Measured using the measuring spoon or
cup to scoop it directly out of the
container until it is overflowing
-Use the back of a knife or other flat
utensil to level off the flour.

9. BROWN SUGAR
- Pack it down into the cup of
measuring utensil
- Scoop the sugar out of the
- Patting it down with one’s finger.

10. POWDERED SUGAR
-Sift the powdered sugar to strain out
smallest particles
- Then spoon the sifted sugar.

11. TIPS FOR
MEASURING LIQUID
INGREDIENTS

12. MILK
- Pour milk into the cup up to
measuring mark.
- Do not lift the cup
- Must be placed on the level surface,
and view it at the eye level.

13. WATER
- It is not enough to hold a cup
under a faucet then dump it
into a bowl.
- Bend down to view liquid in the
cup