Cooking School

Know your measures

Author: Canadian Living

Cooking School

Know your measures

There are two types of measuring cups – 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 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).

Dry Ingredients:
  • Lightly spoon dry ingredients into dry measures.
  • 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.

    Sifting:
  • 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.

    Liquid Ingredients:
  • 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.

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