Flour
Flour should either be sifted or have air incorporated into it for an accurate measure.
Use waxed paper on the counter or do your measuring over a dinner plate.
Sift flour into a dry measuring cup with a sifter or a sieve if you have one.
Level the flour in the cup with a metal spatula or the back of a knife.
*If you do not have a sifter. . .
Lift the flour repeatedly with a measuring cup.
Allow the flour to return slowly to the flour container. (This adds air as the flour flows back into the flour container.)
Do this repeatedly four or five times.
Scoop gently and add this flour to the dry measuring cup and level it.
Do not tap the container. An accurate cup of flour has 10 to 20 ml less flour than a packed one. If the flour is packed into the measuring cup, the product will have too much flour for the recipe, and you will not achieve the quality you desire!
Sugar
White sugar or granulated sugar should be measured by pouring the sugar into a dry measuring cup and levelling it.
The measuring cup can be tapped so it fills completely.
To avoid waste when measuring, place waxed paper or a dinner plate on the counter (or table) to catch any sugar that spills. If the paper or plate is clean, you can return the sugar to its container.
Brown Sugar
Brown sugar is less refined than white—or it can be white sugar with molasses added by the manufacturer. It is soft brown or dark brown colour, but it should be soft when you measure it.
Pack the brown sugar into a dry measuring cup and press down. Level the cup with a knife or metal spatula.
If the brown sugar is too hard. . .
Add a piece of bread or a cut apple into the sugar bag, and the sugar will soften in a few days.
You can microwave small amounts of brown sugar to soften it.
Confectioners Sugar (Icing Sugar)
Icing sugar (also called confectioner's sugar) is a pulverized version of granulated sugar. It is so finely powdered that accurate measuring requires a careful procedure.
Use waxed paper or a dinner plate and a dry measuring cup.
Sift the icing sugar into the dry measure.
Level it with a knife or metal spatula.
Return excess icing sugar to the container.
Do not tap the cup of icing sugar. Because it is as fine as flour, the measuring techniques are similar—without the air trick!
Semi-Solid Ingredients
Ingredients such as sour cream, peanut butter, or yogurt are measured using dry measuring cups because they are too thick to be measured accurately in the liquid cups.
Level the measuring cup of sour cream or peanut butter with the back of a knife or metal spatula.
Some interesting dry ingredients
If you encounter some of these measurements, realize they are rather imprecise but handy!
1 pinch = 1/8 teaspoon (or less) - A pinch of salt is the amount you can pick up by pinching your thumb and first finger together in the salt container.
1 dash (of dry stuff) = not much - Sometimes, it is simply the small amount that can be placed in the wrinkles of the palm of your hand. A dash of pepper is one shake of the pepper shaker.
A pinch of salt and a dash of pepper are usually small amounts!
1 pound of bread = 12 to 15 slices
1 square of chocolate = about 30 g or 30 mL (1 ounce)
1 lemon - 3 tablespoons of lemon juice + 2 teaspoons rind (peel)
1 garlic clove = 1/8 teaspoon garlic powder
a dusting (usually of flour or icing sugar) = a light sprinkling
a coating of flour (usually of flour) = a thin film
a dredging of flour (usually of flour) = a heavy coating
Measuring Liquid Ingredients Video
Review the Measuring Liquid Ingredients Guiding Questions for the Video
Liquids
Liquids must be measured at eye level.
Place the liquid measuring cup flat on a counter or table.
Pour the liquid into the liquid measuring cup.
Bend down so your eyes are on the same level as the measuring marks.
The liquid should be right at the mark—not above and not below.
Semi-Liquid Ingredients
Ingredients such as sour cream, peanut butter, or yogurt are measured using dry measuring cups because they are too thick to be measured accurately in the liquid cups.
Level the measuring cup of sour cream or peanut butter with the back of a knife or metal spatula.
Measuring Solid Fats using the Package
Sometimes butter and shortening have a cutting guide on the box or paper.
You can use this to cut off the appropriate amount.
Measuring Solid Butter, Shortening, Lard, or Margarine by Water Displacement
Example: Measuring 250 mL (1 cup) of solid shortening
Use a large glass liquid measuring cup at least double the size of the amount of shortening you are measuring.
Fill the liquid measuring cup with cold water to the 250 mL (one cup) measurement line.
Look at eye level to be certain that the cold water is at the 250 mL mark.
Add one spoonful of solid shortening pressing it down so the shortening is below the water level.
Squish the solid shortening to the side of the measuring cup if it will not stay under the water.
Continue to add shortening, pressing down one spoonful at a time, until the water level rises to the 500 mL mark on the measuring cup.
Drain the water, and you have 250 mL of solid shortening in your measuring cup!
Some interesting liquid and semi-liquid measurements
If you encounter some of these measurements, realize they are rather imprecise but handy!
1 dash = 8 drops
1 teaspoon = 60 drops
1 pat = 1 teaspoon
1 dollop = 1 tablespoon
1 splash - 1 tablespoon
1 lacing = 1 tablespoon per cup
A recipe might call for ...
a dash of vanilla in a cake batter
a pat of butter on a scone
a dollop of whipped cream on a cream puff
a splash of brandy in the mulled apple juice (lacing it might be a tad too much!)
Small Dry and Liquid Measuring Techniques Video
Review the Measuring Small Dry and Liquid Ingredients Guiding Questions for the Video
Small Dry Ingredients
Before taking any dry ingredients from a container, slightly lift or stir the ingredients within the container to break any lumps or hardness.
Use a measuring spoon to scoop lightly from the container.
Use a knife to level the ingredients so they are even with the edge of the measuring spoon.
Examples: baking powder and baking soda.
Small Liquid Ingredients
When you want a small amount of an ingredient, you must measure very carefully!
Hold a measuring spoon such as 2 mL (1/2 teaspoon), 5 mL (1 teaspoon), or 15 mL (1 Tablespoon) over another container such as a small custard cup.
Pour the liquid carefully until the material is even with edges of the measuring spoon.
If the custard cup (or other small container) is clean, you can pour the spilled liquid back into its container.
Example: vanilla flavouring.