This document provides instructions for accurately measuring various ingredients used in baking and cooking. It discusses measuring techniques for dry ingredients like flour, baking powder, sugars; liquids like milk, water, vanilla; fats like butter, shortening, peanut butter; and other items like chopped nuts. Precise measurement is important for recipes to turn out properly.

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