1.1 Concept Review Introduction and Measurement Techniques

  1. Why is flour sifted before measuring for volume measurement?

 

 

  1. Why should the fewest measurements be used?

 

 

  1. Why should liquid and dry ingredients be measured in different types of cups?

 

 

  1. How is brown sugar measured? Why?

 

 

  1. Know the following equivalents:
    • Cups in a pint:
    • Pints in a quart:
    • Quarts in a gallon:
    • Cups in a gallon:
    • Teaspoons in a tablespoon:
    • Tablespoons in a cup:
    • Grams in a pound:

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Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.