2. Materials:
1. Dry ingredients
Flour, granulated sugar,
brown sugar, baking powder
and soda

3. Liquid ingredients
Water, milk

4. 3. Measuring tools
 Graduated measuring cup,
measuring spoons, weighing
scale, individual measuring cup

5.  4. Others
 Spatula, tray, sifter

6. A. Flour
Sift the flour.

7. 2. Scoop to fill the measuring
cup to overflow. Do not shake.

8. Level off with spatula.

9. B. Sugar
 White sugar
 1. Sifting is not necessary before
measuring unless it is lumpy.
 2. Fill the measuring cup until
over flowing. Do not shake the
cup.
 3. Level off with the spatula

10. Brown Sugar
 1. Check if the sugar is lumpy before
measuring.
 Rolll out the lumps. Remove the dirt.
 2. Scoop into the measuring cup and
pack
 compactly until it follows the shape
when inverted.

11. C. Powdered Food (baking
powder and baking soda)
1. Remove the lumps in the
powder by stirring.

12. Dip the measuring spoon into
the powder

13. Level with spatula or back edge
of the knife or right in the can
opening.

14. D. Shortening
Solid fats
1. Fill the measuring cup/spoon
with the shortening while pressing
until it is full.

15. 2. Level the fat with a straight of
a knife or spatula

16. Liquid fats
 1. Pour oil in the glass measuring cup.

17.  2. Check if it is filled up to the
measuring mark.
 Do not lift the cup when measuring.

18. E. Milk
 Liquid Form
 1. Pour milk into the glass measuring
cup up to the measuring mark. Do not
lift the cup.

19. Powdered milk
 1. Remove lumps in milk by stirring.

20. Scoop lightly to fill the measuring cup
or spoon without shaking until it
overflows.

21.  Use the spatula or the straight edge
of the knife to level the measurement.

22. How Do You Apply What You
Have Learned?

23.  Direction: Show to the class the
proper measuring of the
following ingredients.
 1. Oil
 2. White sugar
 3. Baking powder and baking soda
 4. Evaporated milk
 5. Flour