Download Measuring Contest Info Packet - Oregon State University Extension

 4‐H Youth Development 511‐014/Jan 2009 Measuring Ingredients
For all measurements:
• Use the correct standardized equipment for the ingredient
• Make the fewest measurements possible – use more than one
utensil only when necessary to get the amount needed
• Learn and use basic equivalent measures:
3 teaspoons = 1 Tablespoon
16 Tablespoons = 1 cup = 8 fluid ounces
Measuring liquids
1. Choose standardized liquid measuring cups that:
Are clear enough to see through
Have a pouring spout
Have clear amount markings with space above the marking
(For small amounts use standardized measuring spoons.)
2. Keep the cup on a flat surface
3. Keep your eye on the same level as the line on the cup
4. Fill the cup until the bottom of the curve of the
liquid surface is on the line of the measurement
needed
5. Use a rubber scraper to help remove all of the
ingredient from the measuring cup
Measuring Ingredients 511‐014/Jan 2009 1 Measuring dry or solid ingredients:
1. Use a standardized dry measuring cup in
the exact amount needed
(For small amounts use standardized
measuring spoons.)
2. Fill the cup to overflowing
• Most dry ingredients
– scoop up the ingredient or
pour into the cup
• Flour
– sift once or stir in the container to
fluff the flour
- spoon gently into the cup until overflowing
do not press down, shake or tap the cup
• Shortening, butter, margarine
- press small amounts in layers into the cup
to avoid air pockets
3. Level with the top edge of the cup
• Most ingredients – scrape a straight edge across
the top to remove extra ingredient
• Brown sugar – press lightly to be sure all spaces
are filled. Press enough to just hold the shape
of the cup when removed
Measuring Ingredients 511‐014/Jan 2009 2 Prepared by Elaine Schrumpf, Extension Specialist, 4‐H Youth Development, Oregon State University ©2009 Oregon State University Oregon State University Extension Service offers educational programs, activities, and materials—without regard to race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, and disabled veteran or Vietnam‐era veteran status. Oregon State University Extension Service is an Equal Opportunity Employer. MEASURING TECHNIQUES
Liquid ingredients: Place glass cup on level surface, pour in ingredient, and read
markings on cup at eye level, add or delete liquid until correct measure is
reached.
Dry ingredients: Spoon dry ingredient into metal or plastic dry measuring cup;
piling; cut through flour once; then level off with flat butter knife or straight edged
utensil. Do not tamp ingredients down or hit measuring cup to settle ingredients.
Brown Sugar: Use spoon to pack sugar firmly into metal or plastic cup until
sugar is even with rim.
Shortening or butter: Use spoon to pack firmly into measuring utensil until even
with rim. Make sure there are no air spaces in ingredient.
Granulated Sugar: Same as dry ingredient except does not have to be cut
through before leveling.
Salt or baking powder/soda: Dip measuring spoon into container or pour from
container into spoon. Level off with a straight edge.
MEASURING CONTEST – First Year Junior
Name _________________________________ Placing _________
Work habits (15 points)
_____
Dexterity in handling equipment (15 points)
_____
Personal appearance (10 points)
_____
Liquid:
Salt:
Select correct equipment (5 points)
_____
Used correct method of measuring (5 points)
_____
Accuracy of measurement (5 points)
_____
Select correct equipment (5 points)
_____
Used correct method of measuring (5 points)
_____
Accuracy of measurement (5 points)
_____
Brown Sugar:
Select correct equipment (5 points)
Flour:
_____
Used correct method of measuring (5 points)
_____
Accuracy of measurement (5 points)
_____
Select correct equipment (5 points)
_____
Used correct method of measuring (5 points)
_____
Accuracy of measurement (5 points)
_____
Shortening:
Select correct equipment (5 points)
Sugar:
_____
Used correct method of measuring (5 points)
_____
Accuracy of measurement (5 points)
_____
Select correct equipment (5 points)
_____
Used correct method of measuring (5 points)
_____
Accuracy of measurement (5 points)
_____
Total Score (130 possible)
_________