1. MEASURING DRY AND
LIQUID INGREDIENTS
ACCURATELY

2. Materials:
1. Dry ingredients
Flour, granulated sugar, brown sugar, baking
powder and soda, yeast and salt
2. Liquid ingredients
Water, milk
3. Measuring tools
Graduated measuring cup, measuring spoons,
weighing scale, individual measuring cup
4. Others
Spatula, tray, sifter

3.  Flour
 1. Sift the flour.
 2. Scoop to fill the
measuring cup to
overflow. Do not
shake.
 3. Level off with
spatula.

4.  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
 Brown Sugar
 1. Check if the sugar is
lumpy before
measuring.
 Roll out the lumps.
Remove the dirt.
 2. Scoop into the
measuring cup and pack
compactly until it
follows the shape when
inverted.

5.  Baking powder and Baking soda
 1. Remove the lumps in
the powder by stirring.
 2. Dip the measuring
spoon into the powder.
 3. Level with spatula or
back edge of the knife
or right in the can
opening.

6.  Shortening
 1. Fill the measuring
cup/spoon with the
shortening while
pressing until it is full.
 2. Level the fat with a
straight of a knife or
spatula

7.  Liquid fats
 1. Pour oil in the glass
measuring cup.
 2. Check if it is filled up
to the measuring mark.
Do not lift the cup when
measuring

8.  Milk
LIQUID FORM
1. Pour milk into the glass
measuring cup up to the
measuring mark.
2. Do not lift the cup.

9. POWDERED MILK
1. Remove lumps in milk by
stirring.
2. Scoop lightly to fill the
measuring cup or spoon
without shaking until it
overflows.
3. Use the spatula or the
straight edge of the knife to
level the measurement.
 Milk

10. POWDERED MILK
1. Remove lumps in milk by
stirring.
2. Scoop lightly to fill the
measuring cup or spoon
without shaking until it
overflows.
3. Use the spatula or the
straight edge of the knife to
level the measurement.
 Milk