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# Measuring Techniques

## Table 1. Equipment and utensils needed

Equipment/utensil:
Dietetic scale
Sifter or strainer
Set of measuring spoons
spatula
Set of measuring cups
Sheets of unprinted paper

Quantity
1
1
1
1
1
2

## Table 2. Supplies needed

Supply
Cake flour
All-purpose flour
Refined sugar
Brown sugar
shortening
Cooking oil

Quantity
500 g
500 g
500 g
500 g
500 g
500 ml

Specification
(0-1000 g)

12-inch square
Specification

Hydrogenated/compound fat

## Schematic Diagram of the Procedure

A. Weighing
Use of the spring scale
Sketch the
a dietetic
Record
weight
scale
and
label
at once (always all
partsa notebook)
have

Place formula:
the
Place an empty
container
Record its
Put the ingredients
weightclass
to the
Apply
Apply formula:
Measure the
Record
spring
scale
on
suitable
for
the
ingredients
weight
and
to
be
measured
in
nearest
2
grams
C=B-A to compute weight
C=B-A to compute weight
ff. ingredients
two trials for
results in and
a level
surface (C) on the scale
platform
the container
record as
B
of
the ingredients
of the
ingredients (C) mark as A
each ingredient mark this
tabulated
form

## 1. Flour (cake flour and all-purpose flour)

Weigh an empty 1 cupRecord
a. Fill a cup by dipping
Weigh and
capacity measuring cup by
its
it into the supply and
record the
Sketch
a
dietetic
placing it on a dietetic scale
weight
level with a spatula
scale and label all
1
parts
Record the deviation from
Draw
Compare the
Refer
weights
to of the
Weigh and record. Compute
conclusions
the
reference standard measured
and
volumes
Table using a and b
note the percent
from
results deviation
with the results
2A.2of the other groups

## for the net weight of the

sifted flour and record

Compute for
the net weight
and record
Level
with
spatula

## b. Sift the flour

onto a square
of paper
Fill the cup with this sifted flour
by tablespoons until heaping,
being careful not to jar the cup

2. Refined Sugar
Repeat 1
using refined
sugar

## Always sift sugar to free it from lumps

and do not shake the cup when filling if
a consistent amount of sugar is desired

## Place lumpy sugar between 2

sheets of plastic paper and
press lumps with a rolling pin

3. Brown Sugar
Break
into
lumps

DO
NOT
SIFT

Fill up a cup
packing it
down firmly

Level
with a
spatula

## The sugar should hold

the shape of the cup
after it is turned out

Weigh
as in 1

4. Shortening
Use hydrogenated or compound
fat or margarine. Use at room
temperature (25-30C)

Press firmly
until the cup
is full

Level
with a
spatula

Weigh
and
record

## Compare data with other

group and with the
reference in the manual

## Compare the volume of 1 cup

of shortening with the same
shortening after it is melted

## 5. Printed butter and other fats

Butter and margarine available
in bricks of pound (225 g) and
sticks of pound (112 g)

## Margarine and other butter

blends available in tin
cans and plastic containers

## Examine weight in the label. The volumetric measurement

in fractions or multiples of the standard cup may easily be
determined without transferring the shortening into a cup

BUTTER
ENGLISH SYSTEM
1 block
1 lb.
1 brick
lb.
1 stick
lb.

METRIC SYSTEM
454 g
225 g
122 g

## Table 2A.2.2. Equivalent measures of butter stick.

of 1 stick
of 1 stick

HOUSEHOLD MEASURE
2 cups
1 cup
cup

cup
1/8 cup or 2 tablespoons

## 6. Other solid ingredients

Measure like you would
in 1 or 2 by first freeing
them from lumps

Use level
measures

## Small amounts of one

tablespoon or even teaspoon
must be accurately measured

## If not lumpy, stir ingredients in

its container before dipping the
measuring spoon

## 7. Liquid ingredients other than melted shortening or cooking oil

Measure by volume in glass cups with a
Put the cup on