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Part 2 The Management of Food
You can also use the water displacement method to measure solid fats. Fill a 2-cup
(500 mL) liquid measuring cup with 1 cup (250 mL) of cold water. Then carefully spoon
in the solid fat until the water level rises by the amount you need. For instance, suppose
you need ½ cup (125 mL) of shortening. You would spoon the shortening into the
measuring cup until the water level reached 1½ cups (375 mL). Make sure the fat is not
clinging to the side of the measuring cup. Drain off the water before using the fat.
Measuring by
Weight
Some recipes list
amounts of ingredi-
ents by weight rather
than volume. To
measure these ingre-
dients, you need a
kitchen scale. Place the empty container you will use
to hold the ingredients on the scale. Follow the manu-
facturer’s directions to set the scale back to zero. (This
keeps you from including the weight of the container
with the weight of your ingredients.) Then spoon each
ingredient into the container until the amount needed
registers on the scale.
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Rubbermaid
A kitchen scale allows you to precisely
measure ingredients by weight.
A B
12-4 Level off a dry measuring cup so the ingredient is even with the top edge. Fill a liquid measuring cup to
the appropriate mark at eye level.
Courtesy ACH Food Companies, Inc. Courtesy ACH Food Companies, Inc.