From the K-12 Bread & Pastry Production module

2. Materials:
1. Dry ingredients
Flour, granulated sugar, brown sugar, baking
powder and soda
2. Liquid ingredients
Water, milk
3. Measuring tools
Graduated measuring cup, measuring spoons,
weighing scale, individual measuring cup
4. Others
Spatula, tray, sifter

3. 2. Scoop to
fill the
measuring
cup to
overflow.
Do not
shake.
3. Level off
with
spatula.

4. B. Sugar
White sugar
1. Sifting is not necessary before measuring unless
it is lumpy.
2. Fill the measuring cup until over flowing. Do not
shake the cup.
3. Level off with the spatula
Brown Sugar
1. Check if the sugar is lumpy before measuring.
Rolll out the lumps. Remove the dirt.
2. Scoop into the measuring cup and pack compactly
until it follows the shape when inverted.

5. 1. Remove the
lumps in the
powder by stirring.
2. Dip the
measuring spoon
into the powder
3. Level with
spatula or back
edge of the knife or
right in the can
opening.

6. Solid fats
1. Fill the
measuring
cup/spoon with
the shortening
while pressing
until it is full.
2. Level the fat with
a straight of a
knife or spatula.

7. 1. Pour oil in
the glass
measuring
cup.
2. Check if it
is filled up to
the
measuring
mark. Do not
lift the cup
when
measuring.

8. Liquid Form
1. Pour milk into
the glass
measuring cup up
to the measuring
mark. Do not lift
the cup.

9. 1. Remove lumps in
milk by stirring.
2. Scoop lightly to fill
the measuring cup or
spoon without
shaking until it
overflows.
3. Use the spatula or
the straight edge of
the knife to level the
measurement