Determine the different tools and measuring devices used to accurately measure dry and liquid ingredients. Perform the correct mensuration of dry and liquid ingredients. Understand the importance of using correct measuring devices and following correct procedures of measuring dry and liquid ingredients
MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY
Materials:
1. Dry ingredients Flour, granulated sugar, brown sugar, baking powder and soda
2. Scoop to fll the measuring cup to overow. o not sha!e.
"evel o# with spatula.
B. Sugar
White sugar ". !ifting is not necessary before measuring unless it is lumpy. #. Fill the measuring cup until over flowing. Do not shake the cup. $. %evel off with the spatula
Brow Sugar
". &heck if the sugar is lumpy before measuring. 'olll out the lumps. 'emove the dirt. #. !coop into the measuring cup and pack compactly until it follows the shape when inverted.
C. !ow"ere" Foo" #$a%ig &ow"er a" $a%ig so"a'
". 'emove the lumps in the powder by stirring.
ip the measuring spoon into the pow$er
"evel with spatula or %ac! e$ge o& the !ni&e or right in the can opening.
D. S(orteig
Solid fats ". Fill the measuring cup(spoon with the shortening while pressing until it is full.
2. "evel the &at with a straight o& a !ni&e or spatula
Li)ui" *ats
". Pour oil in the glass measuring cup.
#. &heck if it is filled up to the measuring mark. Do not lift the cup when measuring.
E. Mil%
Liquid Form ". Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup.
!ow"ere" +il%
". 'emove lumps in milk by stirring.
Scoop lightl' to fll the measuring cup or spoon without sha!ing until it overows.
Use the spatula or the straight edge of the knife to level the measurement.
(ow o )ou *ppl' +hat )ou (ave "earne$,
Direction: Show to the class the proper measuring of the following ingredients. ". )il #. White sugar $. *aking powder and baking soda +. vaporated milk -. Flour
