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1.4 Techniques in Measuring

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11 views29 pages

1.4 Techniques in Measuring

Uploaded by

Kyla Dungo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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HOW TO

MEASURE
INGREDIENTS
Information Sheet HRC11-1.4
Introduction

• Precise measurement of ingredients means that


the ingredients required in a recipe are in their
correct amount.
• This will ensure the right proportions so as to
produce a product of good quality in accordance
with industry standards
Measuring Equipment
Dry Measuring Cups
Measuring Spoons
Liquid Measuring Cups
Baking Scale
HOW TO MEASURE THE
INGREDIENTS
Flours
1. Sifted Flour

• Sift the flour once, then spoon


lightly into the measuring cup
until flour overflows.
• Do not shake the cup while or
after measuring.
• Level the flour with a spatula or
the straight edge a knife
2. Unsifted
flour
• Spoon the flour into the
measuring cup until it
overflows.
• Do not shake the cup.
• Level it with a spatula or
the straight edge of a knife.
3. Cornmeal flours or similar product

• Stir the flour lightly with a fork.


• Then, measure using the same procedure in measuring unsifted flour.
Dry and Liquid Milk:
1. Dry or Powdered milk

• Spoon the powdered milk into the


measuring cup until it filled the cup to
overflowing.
• Level with a spatula or the straight edge of a
knife.
• Do not shake the cup while or after filling.
Use the same procedure using standard
tablespoons, as required.
2. Liquid Milk
• Pour the milk into the glass measuring cup until it reaches the
measuring mark.
• See to it that the glass measuring cup stands on a leveled surface.
Fats and Oils
Measuring Shortening
• Line the measuring cup with cling wrap or plastic wrap
• Scoop the lard or shortening to the measuring cup.
• Press down the shortening.
Measuring Butter and Margarine
(Measurement guide for butter and margarine)
1. Shortening, Margarine and
butter
• a. For the standard cup or a fraction cup such as ½, 1/3, or ¼,
simply press the shortening, margarine, or butter into the
cup using a spoon. Press continuously until all spaces of the
cup had been filled up. Then, level with a spatula or the
straight edge of a knife.
• b. Use tablespoon for a fraction of a cup (e.g., 4 tablespoon
for ¼ cup; 2 tablespoons for 1/8 cup) Follow the same
procedure for standard cup.
1. Shortening, Margarine and
butter
• c. For easy measurement of butter, one bar of butter (220
grams) is approximately one cup. If you need a fraction of a
cup, simply divide the bar as required. For ½ cup divide the
bar into 2 equal parts (each part is ½ cup); for 1/3 cup, divide
the bar into 3 equal parts (each part is 1/3 cup); for ¼ cup,
divide the bar into 4 equal parts (ach part is ¼ cup), and so
on.
2. Liquid, fat and oil
• Pour the oil or liquid fat into the
glass measuring cup until it reaches
the measuring mark.
• See to it that the glass measuring
cup stands on a leveled surface.
Sugar
1. White Sugar
• Remove lumps, if any.
• Then spoon the sugar
into the measuring cup
until overflows.
• Level with a spatula or
the straight edge of a
knife.
2. Brown Sugar

• Remove or break up lumps, if any.


Then, pack the sugar into the cup
using the back of the spoon to fill
up all empty spaces.
• Press the sugar firmly so it keeps
the shape of the cup when
removed.
3. Syrup, Molasses, and similar
products
• Pour syrup into the cup of measuring spoon or cups as required.
4. Powdered Ingredients Required in Small
Quantities
• This includes baking powder, baking soda, fine salt, yeast in granules,
powdered cinnamon, and similar products.
• 1. To measure tablespoon or teaspoon, fill up to overflow, then level
with a spatula or straight edge of a knife.
• 2. To measure the division of a tablespoon or ½ teaspoon, divide the
powder lengthwise in the spoon with a knife and push half of the
powder. Level with the straight edge of a knife.
4. Powdered Ingredients Required in Small
Quantities
• a. For ½ tablespoon or ½ teaspoon, divide the powder lengthwise in
the spoon with a knife and push one quarter or one part into the
container.
• b. For ¾ teaspoon or ¾ teaspoon, divide the spoonful into quarters, or
4 parts. Push one quarter or one part into the container.
ABBREVIATIONS
• Cup - C • Quarts - qt
• Tablespoon - T or tbsp • Gallon - gal
• Teaspoon - t or tsp. • Drop - dr
• Gram - gm or g. • Pack - pk
• Kilogram - K or kg • Dash - dash
• Pounds - lbs. • Square - sq.
• Ounce - oz.
• Pint - PT
TABLE OF EQUIVALENTS
• 60 drops - 1 tsp. • 1000 - grams 1kg
• 3 tsp. - 1T • 8-10 egg whites - 1 cup egg
• 16 tbsp. - 1 cup whites
• 1 cup - ½ pint • 10-14 egg yolk - 1 cup egg yolk
• 2 cups - 1 pint
• 2 pints - 1 qt.
• 4 quarts - 1 gallon
• 1 pound - 16 oz.

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