Measuring Ingredients

Flour

Flour should either be sifted or have air incorporated into it for an accurate measure.

• Use waxed paper on the counter to catch the spill.
  

• Sift flour into a DRY measuring cup.
  

• Level it with a metal spatula or back of a knife.
  

• If you do not have a sifter, lift the flour repeatedly with a measuring cup and allow the flour to return slowly to the flour container to add air. Do this repeatedly, four or five times. Scoop and add this flour gently to the dry measuring cup and level it.
  

• Return excess flour on the wax paper to the flour container - if the paper was clean!
  

• Do not tap the cup. An accurate cup of flour has 10 to 20 mL less flour than a packed cup. If the flour is packed, the baked product might be too heavy.

Sugar

• White or granulated sugar is measured by pouring the sugar into a dry measuring cup and leveling it.
  

• The measuring cup can be tapped so it fills completely.
  

• A neat way of measuring is to place the dry measuring cup on waxed paper or a dinner plate on the counter or table to catch the spill - especially after you level it.
  

• The waxed paper or dinner plate allows you to return excess sugar to the sugar container.

Brown Sugar

Brown sugar is sugar with some molasses remaining or it is white sugar with molasses added to give it a soft brown or dark brown colour. It should be soft - if it is kept in a sealed container.

• Use waxed paper or a dinner plate on the counter or table. Pack the brown sugar into a dry measuring cup and press it down. Level it with a knife or metal spatula.
  

• If the brown sugar is too hard, add bread or a cut apple to the storage container and it will soften in a few days. You can microwave small amounts of brown sugar to soften it.

Icing Sugar (Confectioner's Sugar)

This finely-powdered sugar is a pulverized version of granulated sugar, which is about as fine as flour.

• Use waxed paper or a dinner plate and a dry measuring cup on the counter or table.
  

• Sift icing sugar into the dry measure.
  

• Level it with a knife or metal spatula.
  

• Do not tap the measuring cup.
  

• Return excess icing sugar to the container - if the paper or plate is clean!

Liquid Ingredients

Liquids must be measured at eye level.

• Pour the liquid into the liquid measuring cup.
  

• Bend so you are looking on the same level as the measuring marks. This allows you to read the level accurately.
  

• The liquid should be right at the mark you want - not above and not below.

Semi-liquid Ingredients

Ingredients such as sour cream, peanut butter, and yogurt are measured using dry measuring cups because they are too thick to be measured accurately in the liquid cups.

• Pour or spoon the ingredient into the measuring cup.
  

• Level sour cream and peanut butter with the back of a knife.

Measuring Solid Fats Using the Package

Often, butter and shortening packages show a cut guide for measuring.

• Find the mark on the package of the desired weight or volume.
  

• Cut straight through the wrapper to get the appropriate amount.

Measuring Solid Butter, Shortening, Lard, or Margarine by Water Displacement

Example: measuring 250 mL (1 cup) of shortening

• Use a large glass liquid measuring cup at least double the size of the amount of shortening you desire.
  

• Fill the measuring cup with water to the 250 mL (1 cup) measurement.

• Look at eye level to determine the amount of water is 250 ml.
  

• Add solid fat below the water level. Squish the shortening to the side of the measuring cup if it will not stay under the water. Continue to do this 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!

Small Dry Ingredients

Always begin by stirring the material in its container if you can. This breaks any lumps or hardness. Baking powder and baking soda are measured easily this way.

• Use a measuring spoon to scoop lightly from the container.
  

• Use a knife to level the ingredients so they are even with the top edge of the measuring spoon.

Small Wet Ingredients

When you want a small amount of an ingredient, you must measure very carefully!

• Hold a measuring spoon (such as 1/2 teaspoon, 1 teaspoon, or 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 any spilled liquid back into its container.