Mensuration and calculation

Mensuration and calculation

• 1.
  MENSURATION AND CALCULATION
• 2.
  Measuring ingredients while cookingis like winning half the battle when it comes to creating something that will turn out properly and taste amazing.
• 3.
  DRY MEASURING CUPS -Has a flat firm - Has no pouring spout
• 4.
  Dry ingredients are measureby filling the cum to the brim and scraping off the top with a flat utensil.
• 5.
  MEASURING SPOONS - Areused for dry or wet ingredients.
• 6.
  TIPS FOR MEASURING DRY INGREDIENTS
• 7.
  FLOUR -Fluff a flourwith a spoon -Use a spoon to scoop the flour from its container and into the measuring cup. -Use the back of a knife or other flat utensil to level off the flour.
• 8.
  WHITE SUGAR -Measured usingthe measuring spoon or cup to scoop it directly out of the container until it is overflowing -Use the back of a knife or other flat utensil to level off the flour.
• 9.
  BROWN SUGAR - Packit down into the cup of measuring utensil - Scoop the sugar out of the - Patting it down with one’s finger.
• 10.
  POWDERED SUGAR -Sift thepowdered sugar to strain out smallest particles - Then spoon the sifted sugar.
• 11.
  TIPS FOR MEASURING LIQUID INGREDIENTS
• 12.
  MILK - Pour milkinto the cup up to measuring mark. - Do not lift the cup - Must be placed on the level surface, and view it at the eye level.
• 13.
  WATER - It isnot enough to hold a cup under a faucet then dump it into a bowl. - Bend down to view liquid in the cup