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Questions and Answers
Match the following procedures with the correct type of flour measurement:
Match the following procedures with the correct type of flour measurement:
Fill the cup to overflowing, level-off with a spatula or with a straightedged knife = Rice and flour Sift flour 2 or 3 times, spoon into the cup overflowing, level off with a spatula = Sifted flour Sift sugar once to take out lumps, spoon into cup and level off with a spatula = Refined sugar Pack into cup just enough to hold its shape when turned out off cup, level off with a spatula before emptying = Brown sugar
Match the following actions with the correct instructions for measuring salt, pepper, leavening agents, or solid fats:
Match the following actions with the correct instructions for measuring salt, pepper, leavening agents, or solid fats:
Level a measuring spoon with straight edge of a knife = Small amounts of salt, pepper, leavening agents or solid fats Lean over and view the liquid at eye level to make sure it is the proper amount = Liquid ingredients Do not shake the dry measuring cup to level off dry ingredients = Dry measuring cup for ingredients by volume and weight Weigh fat, butter, margarine if bought in pre-measured sticks = Ingredients by weight
Match the following equipment descriptions with their corresponding usage instructions:
Match the following equipment descriptions with their corresponding usage instructions:
Liquid measuring cup -- a glass or plastic cup with graduated markings on the side = Measuring liquid ingredients Check and calibrate timers/thermometers, scales and other measuring devices according to manufacturer’s manual before using = Measuring devices calibration Ingredients which measure by volume and by weight demand standardized measuring tools and equipment = Standardized measuring tools for volume and weight measurements Hold the cup firmly and pour the desired amount or liquid into the cup = Using liquid measuring cup
Sifting flour is not required for most cake recipes.
Sifting flour is not required for most cake recipes.
Sprinkling flour into a measuring cup until it is overflowing is the correct way to measure flour.
Sprinkling flour into a measuring cup until it is overflowing is the correct way to measure flour.
Refined sugar should be sifted once to remove any lumps before measuring.
Refined sugar should be sifted once to remove any lumps before measuring.
Brown sugar should be packed into the measuring cup to hold its shape when turned out.
Brown sugar should be packed into the measuring cup to hold its shape when turned out.
Sifting flour is not necessary for all recipes, only those that specifically call for sifted flour.
Sifting flour is not necessary for all recipes, only those that specifically call for sifted flour.
Cakes made with all-purpose flour require sifting the flour 2-3 times before measuring.
Cakes made with all-purpose flour require sifting the flour 2-3 times before measuring.
When measuring bread flour, it should be spooned into the cup overflowing and leveled with a spatula.
When measuring bread flour, it should be spooned into the cup overflowing and leveled with a spatula.
$\frac{1}{4}$ cup of self-rising flour has the same density as $\frac{1}{4}$ cup of all-purpose flour.
$\frac{1}{4}$ cup of self-rising flour has the same density as $\frac{1}{4}$ cup of all-purpose flour.
Pastry flour should be packed into the measuring cup in the same way as brown sugar.
Pastry flour should be packed into the measuring cup in the same way as brown sugar.
Whole wheat flour requires different measuring techniques compared to all-purpose flour.
Whole wheat flour requires different measuring techniques compared to all-purpose flour.
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