“Measuring Up
Perfectly”
To be a great cook, you need to be able to measure
accurately and with the proper equipment. You
must also know how to use both standard
measures – Metric and Imperial.
Dry Measuring Cups
Dry measuring cups are used to measure dry or solid
ingredients. They are each a different size. Use these cups to
measure whole cups or fractions of cups.
Imperial Cups come in:
• 1 cup
• ½ cup
• 1/3 cup
• ¼ cup
• 1/8 cup
Metric Cups come in:
• 250 mL
(1 cup)
• 125 mL
(½ cup)
• 75 mL
(1/3 cup)
• 50 mL
(1/4 cup)
• 25 mL
(1/8 cup)
(mL stands for millilitres)
Dry Measuring Cups
Dry measuring cups should be used for dry ingredients
such as flour, or solid ingredients such as a butter or
shortening. They are not meant to be used to measure
liquids. You can easily spill ingredients because the liquid
has to come to the top of the cup to be the accurate
amount. To measure liquids use a liquid measuring cup.
Steps for Measuring Dry
Ingredients:
1. Fill the cup to slightly overflowing. When you measure never hold
the measuring cup over the bowl you are making the food in. An
extra amount of ingredient could fall in and ruin the recipe (i.e.
salt). Always hold it over the container it came from, a fresh bowl,
or the counter to catch the extras!
Steps for Measuring Dry
Ingredients:
2. Use a straight edge, such as a spatula or the back of butter knife to
level off the top of the measuring cup/spoon.
3. When measuring dry or solid ingredients you may discover that a recipe
asks for a heaping amount, in this instance you would not level off the
measuring cup/spoon.
Measuring Syrups:
Use a liquid measuring cup for syrups such as honey or molasses.
Grease or oil the cup so the syrup will pour out easily. Set the
cup on a flat surface and pour the ingredient in. Always look at
the measurement at eye level to ensure it is accurate.
Liquid Measuring Cups:
When measuring liquid you should use a liquid measuring cup,
they should be transparent, which means they are made of glass
or clear plastic. It should have a handle and a pouring spout. It
also has a head space of 2.5 cm so you may carry it without
spillage. A glass measuring cup is best; they usually have one
side that shows metric measurements while the opposite side
shows imperial measurements.
Steps for Measuring Liquid
Ingredients:
1. Place the cup on a flat surface, such as a table or counter. Never
hold the cup in your hand while measuring. You may tilt it and get an
inaccurate measurement.
2. Pour the liquid into the cup.
3. When you look at the amount on the side of the cup, you must look
at it at eye level. If you are looking at it from above or below the
measurement will be inaccurate.
Measuring Spoons:
Measuring Spoons can be used for both dry and wet ingredients
however they come in smaller increments.
Imperial Spoons come in:
• 1 Tablespoon (tbsp)
• ½ Tablespoon (T)
• 1 Teaspoon (tsp)
• ½ Teaspoon (t)
• ¼ Teaspoon
• 1/8 Teaspoon
Metric Spoons come in:
• 15 mL
(1 Tbsp)
• 7.4 mL
(½ Tbsp)
• 5 mL
(1 tsp)
• 2 mL
(1/2 tsp)
• 1 mL
(¼ tsp)
(mL stands for millilitres)
Measuring Fats and Oils:
You measure fats and oils just like
you measure liquids.
Dry Measuring Cup Method:
1. Spoon shortening into a dry measuring cup.
2. Pack it down solid and be sure to work out all the air bubbles.
3. Pack it slightly more than full and level it off.
Water Displacement Method:
This method can be used for solid fats like butter,
margarine, shortening or lard.
1. For measurements that are less than 125mL (1/2cup)
use a 250ml liquid measuring cup if the measurements
are over 125mL use a 500mL liquid measuring cup.
Water Displacement Method:
2. Add cold water to the 125mL mark.
3. Add fat in small pieces to the level required + 125 mL.
4. Pour off the water and scrape out the fat with a rubber
spatula.