Mensuration and

Calculation
LESSON 3
 OBJECTIVES
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 Familiarize oneself with the table of

weights and measures in baking
 Measure dry and liquid ingredients
accurately
 Identify the abbreviations used in baking
 MEASURING
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TOOLS
 THEanalysis
Project BASICslide
GUIDE
2 TO MEASURE BASIC
INGREDIENTS
FLOUR
1. Stir flour in the storage container or bag.
2. Using a large spoon, lightly spoon flour from
the container into the measuring cup. Do not
shake the cup and do not pack the flour.
3. Using the back knife or a flat blade spatula,
level off the flour even with the top edge
 FLOUR
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3. ..of the measuring cup. Do not use the
measuring cup to scoop the flour out of the
container.
4. Next, lay the flat edge flat against the top of the
measuring cup.
5. Draw the flat portion across the flour to perfectly
smooth the top of the flour.
6. It may take a few passes over the top of the flour to
get an accurate measure.
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BAKING POWDER AND BAKING SODA
Stir in the container. Using the measuring
spoon, lightly scoop out of the container. Use the
knife to level off even with the top edge of the
measuring spoon.
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SUGAR
Sugar is measured by scooping the cup or
measuring spoon into the container or bag until it
is overflowing, then levelling off with the back of a
knife.
1. Dip the measuring cup into the sugar container.
2. Hold the measuring cup over the sugar
container to catch spills while you measure.
 SUGAR
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3. Use the kitchen knife with a straight edge.
4. Level off the sugar with the straight edge of the
knife across the top of the cup. The excess sugar
will fall back into the container.
BROWN SUGAR
This needs to be packed into the measuring
cup. The sugar should retain the shape of the cup
when it dropped into the other ingredients.
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POWDERED SUGAR
Powdered sugar usually needs to be sifted
to remove the small lumps. It is measured by
spooning the sugar into the measuring cup
from the container, then levelling off with the
back of a knife.
 LIQUID
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Liquids need to be measured at eye level. Using
the liquid measuring cup, pour the liquid into the cup.
Then, bend over so you are on the same level with the
measuring marks. The liquid should be right at the
mark, not above or below. Use transparent plastic or
glass measuring cups, with pour spouts, to measure
large quantities of liquid and ingredients that are sticky
and measuring spoons to measure small quantities of
these ingredients.
 LIQUID
Project INGREDIENTS
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1. Pour the liquid ingredient into the measuring cup
until it is the desired measure.
2. When checking to see if the ingredient is at the
desired level, have the measuring cup sitting on a
flat, level surface and bend down to view the
measurement at eye level. Do not hold the cup up
to eye level because the cup may not be level
when viewing and it may result in an inaccurate
reading.
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LIQUID INGREDIENTS
a. Water
b. Vanilla
c. Oils
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SEMILIQUID INGREDIENTS
Ingredients like sour cream, peanut butter, and
yogurt are measured using dry measuring cups
because they are too thick to be accurately measured
in the liquid cups. Level off sour cream and peanut
butter with the back of a knife.
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SHORTENING AND SOLID FATS
1. In measuring fat, use an offset spatula to transfer a
large mound into the measuring cup. Press the top
of the fat to make sure it is packed tightly and that
there is no air bubble.
2. Use the edge of the spatula or a knife to smooth
the top even with the top of the measuring cup.
3. Run the tip of the spatula or knife around the
inside edge of the cup for easy removal.
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LIQUID INGREDIENTS IN SPOON
Make sure that you do not measure small
amounts of liquid ingredients over the mixing
bowl. It is just too easy to spill, and you do not
want 2 teaspoons of almond extract when the
recipe only calls for 1 teaspoon.
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DRY INGREDIENTS IN SPOON
Ingredients measured in these small amounts
still have to be measured carefully. Overfill the
measuring spoons and level off using the back of
a knife for the most accurate amounts. Accurate
amounts of ingredients like baking soda and
powder are critical to the success of any baked
product.
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CHOPPED INGREDIENTS
Many recipes call for chopped items, whether
it be nuts, fruits, or even candies. Be aware of
whether the recipe asks the baker to measure the
ingredients before chopping or after.
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EGGS
Measuring eggs do not always require a
measuring cup, but rather an understanding of
what size of egg you need, and how to avoid
getting shells in the batter or other ingredients.
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COMMONLY USED
MEASUREMENT ABBREVIATIONS
Textbook page 77
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CUP CONVERSIONS FOR METRIC

AND IMPERIAL
Textbook page 78
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DRY INGREDIENT EQUIVALENTS

WET INGREDIENT EQUIVALENTS
Textbook page 78
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SUBSTITUTION OF INGREDIENTS
Textbook page 79
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OVEN TEMPERATURES
Textbook page 80
Project KITCHEN
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2 PRACTICES
1. Always wash your hands with soap and water
before starting to work.
2. Keep fingernails short and clean.
3. Do not handle foods and ingredients when
hands are cut or infected.
4. Always wear clean fresh aprons and change
them whenever they get dirty.
5. Do not wear costume jewelry, spangled hairnet,
or wristwatch in the laboratory room.
 6. Wear
Project hairnet or
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it from falling.
7. Do not sneeze or cough on products or any ingredients
and equipment.
8. Keep perishable foods and food supplies either very
cold or very hot.
9. Refrigerate foods properly. Properly refrigerated foods
are cleaner and safer.
10. Do not return materials that have dropped to the floor
or which touched an unclean surface.
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11. Do not store food supplies and equipment under
possible points of contamination.
12. Fresh products should always be washed before
use.
13. Keep all ingredient bins covered except when
transferring ingredients.
14. Keep partially used bags of ingredients folded shut.
15. Use only easily cleanable containers for ingredients.
16. Do not dump fresh vegetables on top of old ones.
Use ingredients in proper rotation.
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17. Keep slide
all clean 2
ingredient containers off the floor,
covered and upside down.
18. Clean ingredients containers whenever they get
empty or at least ones in every three weeks.
19. Do not chew, eat, and smoke in the laboratory.
20. Do not comb hair or make yourself up in
laboratory.
21. Always return tools and cooking equipment to their
proper places.
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22. Keep cabinet doors closed to prevent accidents and
rodents from entering the cabinet.
23. Keep personal belongings out of the working area.
24. Do not lean or sit on equipment and worktables.
25. Keep the dishwashing and storage areas clean.
26. After dishes, pans, and others are washed, scrub
sides of the sink, drain boards, and tables.
27. Do not stand dish racks on the floor.
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28. Floors should be swept after each laboratory
session. Keep foods, papers, and clutter off the floor.
29. Mop floors once a day.
30. Provide waste containers in convenient places.
31. Leave the room clean for the next user.