This document provides guidance on properly measuring ingredients for cooking and baking. It discusses different measuring tools including measuring glasses, cups, and spoons. For dry ingredients, it instructs to spoon the ingredient into the measuring cup without packing or shaking down and then level with a knife or spatula. Brown sugar is the exception and should be packed into the cup. Moist ingredients like butter should be packed into the measuring cup. Solid ingredients like raisins or nuts should be shaken in the cup to level. It also provides conversions for common measurements like teaspoons and tablespoons.

1. FIRSTUP
CONSULTANTS
MEASURING INGREDIENTS
CORRECTLY
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2. FIRSTUP
CONSULTANTS
MEASURING TOOLS:
Measuring Glass
2
Measuring Cup
Measuring Spoon

3. FIRSTUP
CONSULTANTS
MEASURING GLASS
- are clear and have a spout
for pouring liquids like
milk, oil, water and
juices.
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4. FIRSTUP
CONSULTANTS
• Never hold the measuring cup “up” to
read. It should be read at eyelevel from
a level countertop. (Place on flat table)
• Before pouring the liquid find the
measure mark on the side of the
measuring cup.
• Point to the measuring mark and then
pour your liquid to the proper
measurement mark. 4

5. FIRSTUP
CONSULTANTS
MEASURING CUPS
- are used to measure dry,
moist and liquid ingredients.
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6. FIRSTUP
CONSULTANTS
• There are four sizes of dry measuring cups:
1 cup, ½ cup, 1/3 cup and ¼ cup
• You often need to combine several cups to
measure amounts such as ¾ cup (1/2 cup
and ¼ cup)
• The size of the cup is on the handle.
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7. FIRSTUP
CONSULTANTS
• Sift the flour
FIRST.
• Lightly spoon dry
ingredients into the
measuring cup,
mounding the top.
DO NOT SHAKE
DOWN OR PACK. 7

8. FIRSTUP
CONSULTANTS
• Using the flat
side of a knife
or a straight-
edge spatula,
level the
ingredients.
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9. FIRSTUP
CONSULTANTS
• Brown sugar is the
ONLY dry ingredient that
is packed into the
measuring cup.
• Pack the sugar, level the
top, and invert. If packed
correctly, the damp sugar
should maintain the
shape of the measuring
unit. 9

10. FIRSTUP
CONSULTANTS
MOIST INGREDIENTS
• Some ingredients are not
liquids nor are they dry.
They are “moist”.
• Moist ingredients are
things such as butter,
peanut butter, mayonnaise,
yogurt and shortening.
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11. FIRSTUP
CONSULTANTS
• Moist ingredients should be
“packed” into the measuring
cup and leveled with a straight
edge spatula to be accurate.
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12. FIRSTUP
CONSULTANTS
SOLID INGREDIENTS
• Solid ingredients can be moist or dry. They
are in large pieces. Examples of solid
ingredients are: raisins, chocolate chips,
chopped onions, chopped nuts, blueberries
and sliced celery
• When measuring solid ingredients, “shake”
the measuring cup from side to side to level
the ingredients.
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13. FIRSTUP
CONSULTANTS
MEASURING SPOONS
- are used to measure small
amounts of any type of
ingredient.
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14. FIRSTUP
CONSULTANTS
MEASURING SPOONS
• There are four sizes of
measuring spoons: 1
tablespoon,1 teaspoon
½ teaspoon
¼ teaspoon
• The size of the spoon is on the
handle.
• Combine spoons when needed.
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15. FIRSTUP
CONSULTANTS
REMEMBER
Accurate
measuring is your
key to success
when following
recipes!
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16. FIRSTUP
CONSULTANTS
The use of abbreviations saves time
and space when writing menus and
cookbooks.
Tablespoon = T. or tbsp.
Teaspoon = tsp., t., ts.
Cup = cu., c.
Pint = pt.
Ounce = oz.
Package = pkg.
Large = lge.
Calories = cal.
Medium = med.
Small = sm.
Quart = qt. Gallon = gal.
Pound = lb. or #

17. FIRSTUP
CONSULTANTS
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
8 fluid ounces = 1 cup
16 ounces = 1 pound
1 pinch = (what you can hold between your thumb
and your forefinger), less than 1/8th teaspoon, a
dash, a few grains

18. FIRSTUP
CONSULTANTS 18
Prepared by:
Ms. Jonnalyn G. Dagale
TVL 1- BPP Teacher
“Believe that you can and you’re
halfway there.”