This document discusses the proper techniques for measuring dry and liquid ingredients accurately. It defines dry ingredients as those that are solid and may need blending, while liquid ingredients are in liquid form rather than solid or gas. Various measuring tools are listed for different ingredients, such as measuring cups and spoons for dry ingredients like flour and sugar, and measuring glasses for liquid ingredients like milk and oil. Detailed instructions are provided for accurately measuring common ingredients like flour, sugars, shortening, milk, and powdered milk using the appropriate tools and leveling techniques. The key points are that dry ingredients should be leveled using flat measuring cups and spoons, while liquids are measured in measuring glasses at eye level. Accurate measuring is important for successful

1. TECHNOLOGY AND
LIVELIHOOD EDUCATION

2. “MEASURE DRY AND LIQUID
INGREDIENTS ACCURATELY”
2

3. OBJECTIVES:
a. Familiarize the techniques in measuring dry
and liquid ingredients properly.
b.Measures dry and liquid ingredients dry and
liquid ingredients.
c.Recognize the importance of measuring dry
and liquid ingredients.

4. “
WHAT IS DRY AND LIQUID
INGREDIENTS?
4

5. DRY INGREDIENTS are those recipe that
are dry and might need to be blend before
they are added to another kind of mixture
in the recipe.
LIQUID INGREDIENTS a form of a liquid
rather than being solid or a gas.
5

6. 6
Ingredients Measuring tools
Dry ingredients
o Flour
oWhite sugar
oBrown sugar
oBaking powder
oBaking soda
•Measuring cup
•Measuring spoons
Liquid ingredients
•Water
•Milk
•Oil
•Juices
•Measuring glass
•Measuring spoons
Others
•Spatula
•Tray
•Strainer
MEASURE DRY AND LIQUID INGREDIENTS ACCURATELY
USING MEASURING TOOLS

7. 7
A . Flour
• Sift the flour
• Scoop to fill measuring cup to
overflow
•Do not shake
•Level off with spatula

8. 8
B. Powdered food ( baking powder and
baking soda )
•Remove the lumps in the powder by
stirring .
•Dip the measuring spoon into
the powder .
•Level with spatula or back edge of the
Knife or right in the can opening .

9. C. Sugar
▹ White sugar
• Sifting is not necessary before measuring unless it
is lumpy .
• Fill the measuring cup until overflowing . Do not
shake the cup .
• Level off with spatula .
9

10. Brown sugar
▹ Check if the sugar is lumpy before
measuring . Roll out the lumps and
remove the dirt .
▹ Scoop into the measuring cup and
pack compactly
Until it follows the shape when inverted
.
10

11. D. Shortening
▹ Solid fat
▹ Fill the measuring cup/spoon with the
shortening while pressing until it is full .
▹ Level the fat with a straight of a knife or
spatula .
11

12. 12

13. LIQUID FATS
▹ Pour oil the glass measuring cup
▹ Check if it is filled up to the
measuring mark. Do not lift the
cup when measuring .
13

14. 14

15. E. Milk
▹ Liquid form
▹ Our milk into the measuring glass cup up to the lift
measuring mark . Do not the cup .
15

16. 16

17. POWDERED MILK
▹ Remove lumps in milk by stirring .
▹ Scoop lightly to fill the measuring cup or
spoon without shaking until it overflows.
▹ Use the spatula or straight edge of the
knife to level the measurement .
17

18. 18

19. 19
 The Key to successful cooking and baking is to always
measure the ingredients carefully. Here are some
helpful measuring tips .
Dry ingredients ( like flour and sugar ) should be
measured using flat – cup measures. Ingredients should
be level . Back of a flat – bladed knife across the surface
is a good way to do this .
Spoon measures must be measured in jugs or in
measuring glass . Set the measuring glass on a flat
surface at eye level .

20. 20