Page 12 - 2022 Passport on a Plate Guide Book
P. 12
measuring
When you bake cookies, cakes, breads, pie
semi liquids, crusts, and candies, measuring accurately is
really critical to the success of the recipe.
shortnings and When you are cooking casseroles, soups, stir
fries, and meats, you can vary amounts
solid fats more and the end result will still be good.
Semi-Liquid Ingredients: Ingredients like sour Typically, a stick of butter is one-quarter (1/4)
cream, peanut butter, and yogurt are measured pound and equals one-half (1/2) cup. Solid
using dry measuring cups because they are too shortening that is in a container can be
thick to be accurately measured in the liquid measured by packing it into a cup so there are
cups. Level off sour cream and peanut butter no air spaces, then leveling off with the knife. To
with the back of a knife to ensure an accurate easily remove fats from baking cups, spray them
measurement. with a nonstick cooking spray before measuring.
Read the packaging carefully as some “soft”
Shortening and Solid Fats: Butter and butters and margarines are not suitable for
margarine, as well as shortening sticks, have baked goods.
measuring amounts marked on the sides of the
wrapping.
