There are two types of measuring cups â€“ one for dry ingredients and one for wet. Be sure to follow either the metric or the imperial measurements throughout a recipes, not a combination.
Dry Ingredients: Lightly spoon dry ingredients into dry measures.
- Dry ingredient measures come in sets of different sizes: 1/4 cup (50 mL), 1/3 cup (75 mL), 1/2 cup (125 mL), and 1 cup (250 mL).
- Liquid ingredient glass measuring cups are marked on the outside.
- Measuring spoons are used for both dry and liquid ingredients: 1/4 tsp (1 mL), 1/2 tsp (2 mL), 1 tsp (5 mL), and 1 tbsp (15 mL).
Do not pack down or tap measure on counter (except for brown sugar, which should be packed enough to keep cup shape when dumped).
Fill measure until heaping. then, working over canister, push straight edge of knife across top of measure.
All-purpose flour does not require sifting.
When a recipe calls for cake-and-pastry flour the amount is based on flour that you sift before measuring.
Sift cocoa powder and icing sugar after measuring to eliminate lumps.
Place liquid measuring cup on counter. Pour liquid in to desired level, then bend down to check measurement at eye level.
If liquid doesn't come exactly to desired mark on outside, pour off a little or add a little as needed.