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1.4 Lab Equipment & Measurement Techniques Conclusion

  1. Why should the fewest measurements be used when making a recipe?
  2. Why is flour sifted before measuring for volume measurement?
  3. Why should liquid and dry ingredients be measured in different types of cups?
  4. How is brown sugar measured? Why?
  5. How do you find out where equipment is stored in the lab?
  6. Why is it important to use the right equipment when following recipes?

 

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Food Preparation Lab Manual for FSHN 1150 Copyright © 2025 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.

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