TLE: Measuring dry and liquid ingredients accurately

• DRY INGREDIENTS
• MATERIALS DRY INGREDIENTS

  Flour

  Granulated sugar

  Brown sugar

  Baking soda

  Baking powder
• LIQUID INGREDENTS

  Water

  Milk
• MEASURING TOOLS

  measuring cup

  measuring spoon

  weighing scale

  individual measuring cup
• OTHERS

  spatula

  tray

  sifter
• MEASURING FLOUR

  1.sift the flour

  2.scoop to fill the measuring cup until over flow

  3.level of with a spatula
• WHITE SUGAR

  1.scoop to fill the measuring cup until over flow

  2.level of with a spatula
• BROWN SUGAR

  1. 1.check if the sugar is lumpy before measuring
  2. 2.scoop into the measuring cup and pack
  3. 3.compact until it follows the shape when inverted
• BAKING POWDER AND SODA

  1.remove the lumps in the powder by stirring

  2. dip measuring spoon into powder

  3. level it out
• SHORTENING: fat used for making pastry.
• SOLID FATS

  fill the measuring cup / spoon while pressing until full
• LIQUID FATS

  1.pour liquid fats in a glass measuring cup

  2.check if its filled up to the measuring mark
• LIQUID MILK

  1.pour oil in a glass measuring cup

  2.check if its filled up to the measuring mark
• POWDERD MILK

  scoop lightly to fill the measuring cup or spoon until it overflows