This document provides instructions for accurately measuring common ingredients used in baking and cooking. It discusses techniques for measuring dry ingredients like flour, sugars, and leaveners as well as wet ingredients like milk, water, oil and eggs. Fats like butter and peanut butter require special scooping and leveling methods. Chopped items and portion sizes are also addressed. The document concludes with a brief explanation of markup, using a 15% markup example to demonstrate how to calculate cost price and selling price.

1. MENSURATION
AND
CALCULATION

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