How to Measure Basic Ingredients

Exact measurement is necessary in order to be successful in cooking. The utensils are the standard measuring cups, set of measuring spoons, table of weights and measurements, and a set of weights in terms of grams, kilos, etc.

All dry ingredients must be sifted first before measuring. If not, the weight will be greater. In measuring dry ingredients, the cup or spoon is filled up to the brim and leveled with a knife. The cup is labeled with corresponding measurements, if 1/4 or 1/2 cup of the ingredient is needed.

1. Flour
   • Sift first into a square clean paper before measuring.
   • Spoon sifted flour lightly into a dry measuring cup.
   • Level off with a straight edge knife. Don’t shake the cup.
2. White Granulated Sugar
   • Needs sifting when lumpy. Measure as flour is measured.
3. Brown Sugar
   • If lumpy, press through coarse  heat in a slow oven, or crush lumps with a rolling pin. Pack into a dry measuring cup.
4. Baking powder, Baking Soda, Salt, Cornstarch, Cream of Tartar, Spices, Etc.
   • Fill measuring spoon, level off with a straight-edge knife.
5. Fat
   • A quick way to measure shortening is by the water displacement method.
6. Butter
   • A brick of butter (1/2 lb.) is equivalent to one cup.
7. Liquids
   • Use liquid measuring cup to prevent spilling.
   • Pour liquid into the cup placed on a table.
   • Have the measuring line at eye level.
8. Dried Fruits
   • Pack the raisins, dates and others lightly into a measuring cup.
   • Press gently to level off top.
9. Nuts, Coconuts, Bread Crumbs, Grated Cheese
   • Pack lightly into a measuring cup.
   • Level off.