Measuring Techniques

1
Measuring Techniques Recipe Formats
2
Measuring Liquids

• Use clear or plastic liquid measuring cups
• Always measure liquids on a level surface, at eye
  level
• Pour liquid into cup until it has reached the
  line
• Never hold cup up or read measurements above cup!

3
Measuring Dry Ingredients

• Always use a dry measuring cup that is the exact
  size you need
• Spoon ingredients into cup, and then level off
  with a straight edge

4
Measuring Flour

• Flour settles when stored
• Make sure to stir up well before measuring
• Stiring makes it lighter, giving you an accurate
  measurement

5
Brown Sugar

• High in moisture
• Always pack sugar into a dry measuring cup, until
  level
• Sugar should hold its shape when turned upside
  down

6
Butter, Shortening or Margarine

• Use a rubber spatula, pack dry measuring cup with
  butter
• Making sure that it is packed tightly so you are
  getting only the butter and not air

7
Measuring Spoons

• Use same spoons for both liquids dry
  ingredients
• Be sure to choose the exact size spoon
• Liquids, should be filled to top
• Dry ingredients should be levelled off with a
  flat edge

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Recipe Formats

• Standard Form
• Lists ingredients first in order in which they
  are used
• The measurements are given for the recipe in
  their final form
• Directions for food follow ingredients, may be
  either in paragraph or steps
• Used commonly in cookbooks

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Standard Form Example

• Pancakes                                       
               Servings 10 3" pancakes
• Ingredients1 cup flour1 tbls. Baking Powder2
  Tbls sugar1/4 tsp. salt1 egg, lightly
  beaten1/4 cups plus 2 tbls butter (melted and
  cooled) 1 cup Milk1 tsp vanillaMethod1. Mix
  flour, baking powder, sugar and salt together in
  a medium mixing bowl.2. Combine egg, 1/4 cup of
  melted butter, milk and vanilla in a small mixing
  bowl3. Combine the two mixtures gradually until
  dry mixture is completely moistened and no large
  lumps appear (a few small lumps are fine)4.
  Place about two tablespoons of the batter per
  pancake onto a skillet preheated over medium
  heat, greased with a little of the leftover
  butter. Cook until bubbles form and break on the
  surface and the bottom is golden brown, then
  flip. cook for a few minutes more until underside
  is golden brown as well.5. Serve immediately
  with butter and maple syrup or brown sugar.

10

• Action Form
• Directions are given first, followed by
  ingredients
• Easy to follow but takes up more space
• Ingredients are described the same way as in
  standard form

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Action Form Example

• Pancakes                                         
   
• Mix flour 1 cup flour, 1 tbsp baking powder, 2
  tbsps sugar and ¼ tsp salt together in a medium
  mixing bowl.Combine 1 egg lightly beaten, 1/4
  cup of melted butter, 1 cup milk and 1 tsp
  vanilla in a small mixing bowlCombine the two
  mixtures gradually until dry mixture is
  completely moistened and no large lumps appear (a
  few small lumps are fine)Place about 2 tbsps of
  the batter per pancake onto a skillet preheated
  over medium heat, greased with 2 tbsps leftover
  butter.
• Cook until bubbles form and break on the surface
  and the bottom is golden brown, then flip.
• Cook for a few minutes more until underside is
  golden brown as well.Serve immediately with
  butter and maple syrup or brown sugar.Yield 10
  3" pancakes

12

• Narrative Form
• Amounts of ingredients are stated along with
  directions in paragraph form
• Recipe format is hard to follow unless it is
  short and has few ingredients

13
Narrative Form Example

• Pancakes                                         
   
• Mix flour 1 cup flour, 1 tbsp baking powder, 2
  tbsps sugar and ¼ tsp salt together in a medium
  mixing bowl. Combine 1 egg lightly beaten, 1/4
  cup of melted butter, 1 cup milk and 1 tsp
  vanilla in a small mixing bowl. Combine the two
  mixtures gradually until dry mixture is
  completely moistened and no large lumps appear (a
  few small lumps are fine). Place about 2 tbsps of
  the batter per pancake onto a skillet preheated
  over medium heat, greased with 2 tbsps leftover
  butter. Cook until bubbles form and break on the
  surface and the bottom is golden brown, then
  flip. Cook for a few minutes more until underside
  is golden brown as well. Serve immediately with
  butter and maple syrup or brown sugar. Yield 10
  3" pancakes