Measuring using cups and teaspoons by VolumeAs already discussed, you measure ingredients using cups and teaspoons to measure volume when cookie baking. This volume measuerment is largely for convenience. For example, it is not practical to measure 5 grams of vanilla essence, a liquid. It is just easier to measure one teaspoonful.Volume measures come in three types, small volume measures (up to 30 ml), dry ingredient measures (cups) and larger liquid measures (fluid ounces or liters). Small volume measures
Small volumes are measure in multiples of either teaspoons or 5 ml. Remember that the standard definition (and the one used on this site) is for a 5 ml measure leveled off with a flat knife. Many older, particularly English or Irish recipes, would treat a teaspoon as 'heaped' rather than flat. Generous, those folks!Get a set of proper measures rather than any old teaspoon - they do vary considerably! 1/2 teaspoon`2.5 ml 1 teaspoon 5 ml 2 teaspoons 10 ml 1 dessertspoon 3 teaspoons 15 ml 1 tablespoon Dry ingredient by volume
In many American recipes bulk dry ingredients are frequently specified by volume (cups). To get the correct weight of ingredient it is important the cup is filled correctly.To get the correct amount, place your measure on a flat level surface. Pour the ingredient into the measure until it is just overfilled. Using a knife, level off the surface. Do not shake or press the ingredients down into the measure. As advised for teaspoons, do get yourself a set of measures. Only then do you really know that you have an exact 'cup full'. Liquid measuresVolume measurements for liquid volumes are done using a transparent jug.To get an accurate reading lift the jug up to eye level and look at the flat level of the liquid, that is you should ignore the meniscus where the edge of the liquid creeps up the side of the measuring jug. Go to the top of this page about making volume measurements using cups and teaspoons.
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