Measuring Techniques &
Recipe Formats
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!
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
Measuring Flour

Flour settles when stored

Make sure to stir up well
before measuring

Stiring makes it lighter,
giving you an accurate
measurement
Brown Sugar

High in moisture

Always pack sugar into a dry measuring cup, until level

Sugar should hold its shape when turned upside down
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
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
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
Standard Form Example
Pancakes
Servings: 10 3" pancakes
Ingredients:
1 cup flour
1 tbls. Baking Powder
2 Tbls sugar
1/4 tsp. salt
1 egg, lightly beaten
1/4 cups plus 2 tbls butter (melted and cooled)
1 cup Milk
1 tsp vanilla
Method
1. 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 bowl
3. 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.
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
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 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
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
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