GROUP

2
 Culinary Arts
01.
Equipment
Small and large
food service
Equipment
SMALL
EQUIPMENT
Smallwares are the tools that your employees will use
in the kitchen to prepare and cook your dishes. When
ordering smallwares for your new kitchen, make sure
that you purchase the right quantity, so your
employees aren't fighting for the same item. Here's
our list of the essential smallwares for your
commercial kitchen:
Chef Knives
A sharp set of knives are the most
important set of tools in a kitchen. Sharp
chef knives not only make food prep
easier, but they also decrease the risk of
accidents and cuts.
Cutting Boards
Also, if you want to color code your
kitchen to prevent cross-
contamination, you can purchase
multiple colors of cutting boards and
follow HACCP guidelines.
Mixing Bowls
When purchasing mixing bowls, be
sure to get multiple sizes for
different applications.
Pans
There are many different kinds of pans,
such as sauce, saute, braising, and fry.
Consider which types your kitchen
needs and in what quantity before
placing your order.
Pots
Similar to pans, there are multiple
types of pots, such as stock pots,
double boilers, pasta cookers, sauce
pots, and more.
Whisks
Whisks are a useful tool that you can
use to incorporate air into your
ingredients, giving them a light and
fluffy texture. You can also choose
from the different types of whisks for
the one that best suits your needs.
Food Pans
Prepare dishes in the oven in food pans
or use them to hold food in a food
warmer until it's ready to serve. Food
pans are especially essential for caterers
for transporting food and buffets for
serving food on steam tables.
Kitchen Spoons
Stir sauces in the back-of-house area,
serve foods at your buffet, or remove
ingredients from a bowl with kitchen
spoons. These versatile tools should
be on every restaurant equipment list.
Turners
If your restaurant or diner is planning
on using griddles, charbroilers, or
grills, turners are must-have tools.
Choose turners with high-heat
handles to keep your employees'
hands safe.
Tongs
Tongs have a lot of utility, and you
can use them for food prep, plating,
or serving purposes, depending on
your needs.
LARGE
EQUIPMENT
These are the equipment or items that are big
and sometimes fixed. They are heavy and
clumsy to more about easily. Examples include
working tables, cooking ranges, sinks (washing
basins), steamers, boiling pan, fryers, and oven,
microwave oven dishwasher refrigerator and
freezer.
 1. Cooking range (3 types)
A cooking range is a stove with room for cooking several
different things at one time.

a.) GAS
IRANGE.
t requires a gas to operate. Also it
has been used around for a long time
and even today because of how the
heat builds up and how they can
control the flame.
b.) ELECTRIC RANGE.
It require an electrical outlet instead
of a gas line and are popular with
homeowners who do not have a gas
line. Electric ranges can be extremely
convenient, especially if you're
looking for an easy-to-clean option.
Many modern electric ranges radiate
heat through a ceramic or glass range
top, which can be easily wiped clean
once cool.
c.) INDUCTION RANGE.
This type of range is using
electromagnetism to heat the
cookware directly. This means that
the range top stays cool the entire
time you're preparing a meal. And
proponents of induction ranges say it
produces a more evenly heated
cooking surface and allows for
precise temperature control, as well.
2. STEAMERS.
Steamers are used primarily to cook
vegetables, seafood, and other foods where
moisture retention is essential to visual
appearance and taste. Food cooked in a
steamer also maintains more of its
nutritional value.
3. BOILING PAN.
Boiling pans are the pans of indirect heating,
it means that the main heating tank of the pan
consists of a double jacket. It's also
recommended for bulk preparation for cooking
stews, soups, pasta, vegetables, jam, sauces and
many other foods. It also an ideal for large
quantity liquid heating & boiling in event and
institutional commercial kitchens, hospitals and
caterers. 3 types of boiling pan are the Electric
boiling pan, Gas boiling pan and Steam boiling
pan.
4. DEEP FAT
FRYERS.
A deep fryer is an appliance designed
specifically for this kind of cooking and holds
a significant amount of oil, and features a
basket and a lid. Among the foods suitable
for deep frying a chicken, potato croquettes,
Brussels sprouts, cheese sticks, seafood,
churros, onion rings, French fries, etc.
Typically, deep frying foods cook quickly all
sides of the food are cooked simultaneously
as oil has a high rate of heat conduction.
5. WORKING
TABLE.
Unlike the kitchen island, a working
table offers extra counter space for prepping
food and getting work done in the kitchen but
it doesn't focus on also adding storage
space.
 6. SINKS.
Also known by other names including sinker,
washbowl, hand basin, wash basin, and simply basin – is a
bowl-shaped plumbing fixture used for washing hands,
dishwashing, and other purposes. Sinks have taps that
supply hot and cold water and may include a spray feature
to be used for faster rinsing. Stainless steel and Composite
are the most commonly used materials for kitchen sinks.
Composite sinks have the added advantage of coming in
many different colors but also stainless steel is the most
most popular material for modern kitchen sinks. Both
materials are very durable and should last a long time, with
proper care and maintenance.
7. OVEN.
Ovens use energy generation sources,
like the combustion of fuels such as gas
or oil, or electricity. An oven is a chamber
used for heating, baking, or drying a
substance and is most often used for
cooking.
8. MICROWAVE
OVEN.
A microwave oven is a very popular
kitchen device that heats and cooks food by
the use of microwave radiation in the
electromagnetic spectrum in a very quick
time and maintain the nutrients in food.
Microwave ovens are used for reheating
earlier cooked foods and cooking a different
variety of foods. They are also useful for
rapid heating for slowly prepared cooking
items including hot butter, fats, and
chocolate.
9. DISHWASHER.
A dishwasher is a machine used to
clean dishware, cookware and cutlery
automatically. Unlike manual dishwashing,
which relies heavily on physical scrubbing to
remove soiling, the mechanical dishwasher
cleans by spraying hot water, typically
between 45 and 75 °C (110 and 170 °F), at
the dishes, with lower temperatures used for
delicate items.
10. REFRIGERATOR &
FREEZER.
This equipment is use to keep the food
cold. Cold temperatures help food stay fresh
longer. While reezer can be a great storage
space for bulk items such as meat, frozen
vegetables, and bread, as well as leftovers
such as soup, chili, casseroles, and baked
goods.
Hand tools
Knife
available in a wide variety of
different types and sizes, a knife is
used for cutting, chopping, dicing,
slicing, mincing, peeling,
separating, and other kitchen tasks
where the thin metal shaft of a
blade is of value for food
preparation.
Spoon
Is a type of cutlery sometimes
called flatware, especially as part
of a place setting, it is used
primarily for transferring food to
the mouth. Spoons are also used in
food preparation to measure, mix,
stir and toss ingredients and for
serving food.
Spatula
The shapes of spatulas vary
depending on its use. Some are
square or rectangular in shape
while others are elongated. Usually,
spatulas are also perforated,
especially the ones which are used
for cooking. That way, other wet
ingredients or oil would not get
stuck on its surface.
 Tongs
Tongs are a type of tool used to grip and
lift objects instead of holding them directly with
hands. There are many forms of tongs adapted
to their specific use. Tongs that have long arms
terminating in small flat circular ends of tongs
and are pivoted at a joint close to the handle
used to handle delicate objects. Common fire-
tongs, used for picking up pieces of coal and
placing them on a fire without burning fingers
or getting them dirty are of this type. Tongs for
grilling, tongs for serving salad or spaghetti are
kitchen utensils of the same type.
 Whisk
Is a cooking utensil which can be used
to blend ingredients smooth or to
incorporate air into a mixture, in a process
known as whisking or whipping. Most whisk
consist of a long, narrow handle with a
series of wire loops joined at the end. The
loops can have different shapes depending
on a whisk intended functions.
 Cutting board
Is a durable board on which to place
material for cutting. The kitchen cutting
board is commonly used in preparing
food other types exist for cutting boards
are often made of wood or plastic and
come in various widths and sizes.
 Measuring spoon
It is used to measure an amount
of an ingredient, either liquid or dry
when cooking. It may be made of
plastic, metal and other materials,
they are also available in many sizes
including teaspoon and tablespoon.
 Mixing bowls
Are used for storage, working doughs,
mixing dry ingredients, mixing salads,
organizing and many more, it is a round dish
used to prepare and serve food. The
smallest sized bowls are commonly used for
mixing small quantities or beating eggs.
Larger bowls are most often used to prepare
medium amounts of sauces or for mixing
dried ingredients
Skimmer
The skimmer is used to skim
off the foam that forms on the
surface of cooking liquid. It can
also be used to drain foods that
are prepared in liquid.
 Grater
An essential tool for food preparation that
slices, grinds and cuts food into shapes such as
strips or bits, so the ingredient can be evenly
dispersed into the food being prepared. The sharp
blades panels and drums used to grate the food
are most often stainless steel to keep them from
rusting, although plastic composite graters are
also available. Graters are available in a variety of
types and sizes generally categorized as flat hand
or rasp graters, flat heavy duty graters, all purpose
or box graters, multi purpose graters and rotary
graters.
 Colander
A colander is a kitchen utensil that is
primarily used to rinse vegetables or strain
foods such as pasta. The bottom is
perforated which allows for water or liquid
to drain through while holding on the
solids inside.
 Peeler
A peeler removes the peel or skin from
fruits and vegetables. Most often, peelers
have a steel blade attached to a handle
made of steel, metal, rubber or plastic.
Additional, it can remove the skin from
produce, including eggplant, mango and
butternut squash. They also can be used for
shaving thin slices of chocolate to be used
as a finishing touch or garnish.
Tools and aids for
cutting slicing
chopping pairing
and pounding;
 Cutting Terms
➔ CHOP-To cut into irregularly shaped pieces. Usually a technique
used with vegetables and meat. Chefs knife or cleaver is used with
this process.
All cutting is done on a cutting board. Other chopping tools are
available now, other than knives
➔ GRATE/SHRED-To cut food into small uniform, straw-like shavings.
Shredding is the finer of these two cutting techniques. Cheese,
solid vegetables such as carrots or zucchini, and chocolate are
some typical food items that are grated or shredded.
 Cutting Terms
➔ JULIENNE-To slice into thin strips about the width of a matchstick.
Usually done to vegetables and meats. “Julienne Salad” is made of
vegetables and ham, chicken or turkey prepared in this manner
added to greens.
➔ DICE-To cut food into tiny (1/8”-1/4”) cubes. Vegetables, cheese
and meat are often cut in this fashion.
➔ PARE-To remove a thin layer of skin from a vegetable or a fruit.
Usually done with a peeler or a paring knife.
 Tools and aids for cutting
slicing chopping pairing and
pounding
Chef’s Knife or French Knife
Large knife for chopping and
cutting large items like meat
and vegetables.
 Paring Knife
Small knife for peeling fruits &
vegetables or making other small cuts
such as garnishes
 Bread Knife
- Serrated blade for slicing
through bread

-Never needs sharpening

Sharpening Steel
Flint type rod for
sharpening blades of knives.
Can Opener, Bottle openers,
handheld crank openers and
electric can openers
all making opening sealed
cans easier.
 Kitchen Shears
-Heavy scissors for cutting meat,
dough, pizza and fresh herbs.

-Can also loosen bottle lids and

small jars.

-Cracks nuts and some shellfish.

Pizza Cutter
- Heavy blade used for cutting
pizza and other bar cookies.
Pastry Wheel
- Special blade used to cut
dough or pie crusts into strips

-Can have a straight or fluted

edge.
Melon Baller
Round tool for cutting melons.
¨ “Parisienne Knife” is the
traditional French term for this
utensil.
Vegetable Peeler
- Thin blade to remove the outer
surface of fruit and vegetables.

-Prevents waste and loss of

nutrients
 Grater
Various holes and blades which
cut cheese and vegetables into thin
strips or slices.
 Cutting Boards
- Wood, Glass or Plastic surface for protecting
counters when cutting foods. -Glass should never be
used because it damages knives.

-Plastic is the most sanitary because bacteria can live

in wood cutting boards. Make sure to buy color coded
boards for food safety!

-Green for veggies and fruits, blue for raw seafood, red
for raw meat, yellow for cooked meat, and white for
dairy.
Measuring and
weighing tools;
A Picture Always
Reinforces the
Concepts
Images reveal large amount of
data, so remember: use an
image instead of a long text
 Tools For mixing,
blending, straining
and rolling;
 Tools for mixing

Mixing bowl-
common and essential tool in
mixing often made in
stainless steel, but plastic
ones are also used may be
used in mixing wet or dry
ingredients
Whisks
used for dry mixing of
ingredients. It may come in
plastic or stainless steel.
Whisks are commonly used to
whip egg whites into a firm
foam to make meringue, or to
whip cream into whipped
cream.
Spatula
used in ‘folding in’ dry ingredients
in making a batter. It may also be
used in scraping to collect
scattered batter on the sides of a
bowl/container where the batter is
mixed up; this is effective in
spatulas made with rubber
Wooden Spoon
used for stirring, to fold
ingredients into the batter or to
clear the sides of a bowl or
container where the batter has
scattered
Hand mixer
used as an electric alternative to a
whisk. It comes with two pairs of
changeable attachments
Stand-Alone Mixer
fit for use by seasoned bakers or
for busy baking times. Electrically
used which comes with a stand,
mixing bowl and two pairs of
mixing hooks and whisks.
Appropriate for a more heavy-duty
mixing than a handheld one.
 Tools for blending
Food Processors
An electric tool like a blender but
differs by its interchangeable
blades each designed specifically
for a different purpose like
chopping, pureeing, shredding,
blending and kneading dough.
Electric Blenders
used to blend or make pureed
ingredients may be used for
blending ripe fruits as flavors of
cakes or pies. Also great for
blending herbs for a more
nutritious and healthier recipe.
Immersion blender
also known as a stick blender,
mini blender, hand blender, or
wand blender, is a kitchen blade
grinder used to blend ingredients
or pure food in the container in
which they are being prepared.
 Tools for straining
Food mill
used to puree soft food while
simultaneously straining out the
undesirable skin, fiber, pulp, and
seeds the whole food that’s being
pureed has.
Colander
a deep strainer
traditionally made in
aluminum. It is a versatile
strainer that can be used for
draining pasta.
Chinoiserie
also called a China cup, the
chinois is a strainer that has a very
different shape than the
aforementioned bowl-shaved
strainers. Chinois strainers tend to be
more expensive than any other type of
strainer because of their fine mesh
and delicate design, but they should
be considered a must for any serious
home and professional chef.
Tamis
are unique strainers that also
have a more unconventional look.
that acts as a strainer, grater, or
food mill.
Spider strainerula
most popular type of
strainer, the spider strainer
features a wire basket that
looks like a spider’s web. It is
a very versatile kitchen
equipment.
 Tools for rolling
Rolling pin
a cylindrical food preparation
utensil used to shape and flatten
dough. Two styles of rolling pin are
found: rollers and rods.
Dough Sheeters
A countertop or a table top dough
sheeter is a piece of industrial
equipment that bakers can use to
make the dough in large quantities
without taking a lot of time.
Tools for holding,
lifting and
scooping.
Straight spatula or palette
spatula knife:
A 2 to 3 cm. wide, flexible handled
blade with a rounded, unsharpened
end used for manipulating foods
such as spreading and for
smoothing icings on cakes and for
mixing and scraping bowls.
Sandwich scrapper
With a blade length of 3 1/2" and
handle Length of 4" which is
used for spreading filling and
spread on the sandwich.
Cooks Fork / Meat Turner
Cook equipment used for lifting
and turning meat and other items
must be strong enough to hold
heavy loads.
Offset spatula
Used for turning and lifting eggs,
pancakes and meat on the griddle,
grills, sheet pans, and so on. It can
also be used as a scraper to clean
bench or griddle.
Pie server
Pie Server a wedge-shaped offset
spatula. Boasting a solid blade and
classic triangular shape, the pie
server makes it easy to pick up a
slice and move it onto a plate. Plus,
its edge can be used to cut through
crusts and create even slices into
the pie.
Spoon, solid, slotted
Used for stirring, mixing, and
serving. Slated and perforated
spoon is used when liquid must be
arranged from solid materials.
Tongs
Used to pick up and handle food in
the kitchen.
Pasta Ladle
This spoon looks very much
like other soup spoons except for
two big differences – an edge with
teeth and a hole in the middle of
the basin. The teeth allow you to
grab pasta in hot water quickly and
the hole allows the water to drain
out.
 Spatula
The omelette spatula is an
example of one type of spatula.
Flat in nature, this tool allows you
to slide under food and pick it up
to serve from a hot skillet or to flip
to cook the other side.
 Ladle
A ladle is essentially a very large,
long-handled spoon. It is used for
serving liquid dishes like soups,
stews, or sauces.
Ball cutter / Melon Ball
Scoop / Parisienne knife
A sharp-edged scoop or cup-
shaped, half sphere implement
used for cutting fruits and
vegetable into small balls.
Ice Cream Scooper
The Ice Cream Scooper gives you
better leverage with a stronger
handle and deep-curved spoon that
allows the ice cream to curl up for
that perfect dessert ball served in a
bowl. The Scooper typically comes
in two forms, static basic design
and one with a separator function.
Oven Mitts
Oven mitts are used in order to
protect your hands from being
burned when transferring hot food
to and from the oven. No longer
will you have to wrap your hand in
a tea towel and try not to spill your
dish (or get burned) as you pull it
out one handed.
 Basic
Preparation 02.
(Part 1)
Information on standardized recipes using
abbreviation, equivalent, measurements,
and mathematical operations and
standard substitutes.
STANDARDIZED
RECIPES
All recipes are not created equal. Some recipes have
missing ingredients, faulty seasonings, insufficient or
poor instructions causing more work, and some are
simply not tested.
A standardized recipe is a set of written instructions
used to consistently prepare a known quantity and
quality of food for a specific location. A standardized
recipe will produce a product that is close to identical in
taste and yield every time it is made, no matter who
follows the directions.
Common cooking
abbreviations
Although some recipes spell out measurements, a
lot of cookbooks use abbreviations. Oftentimes, different
books will use different abbreviations, which can cause
confusion when putting together a dish.
Common Abbreviations for Measurements in
Cooking
ABBREVIATIONS UNIT OF MEASUREMENT

C cup
Equal Amounts, This table shows
g gram
you equivalents, or measurements that
kg kilogram are equal to other measurements.Proper
L,l liter measuring of ingredients is important to
lb pound successful cooking and baking. Some
foods can be greatly affect by too much
ml Milliliter
or too little of certain ingredients, such as
oz ounce
salt, baking soda, baking powder and hot
pt pint or spicy ingredients, such as cayenne
t,tsp teaspoon pepper.
T,TB,TBl, Tbsp tablespoon
Conversion Measurements in Cooking

UNIT OF MEASUREMENT EQUIVALENT

Pinch or dash less than 1/8 teaspoon

3 teaspoons 1 tablespoon

2 tablespoons 1 fluid ounce

4 tablespoons 1/4 cup

5 tablespoons plus 1 1/3 cup

teaspoon
12 tablespoons 3/4 cup

16 tablespoons 1 Cup

1 Cup 8 fluid ounces

Basic substitution
Ingredient Cornstarch (for thickening)

amount 1 tablespoon

substitutions 2 tablespoons flour

ingredients Baking Powder, double-

acting

amount 1 teaspoon

substitutions ½ teaspoon cinnamon

plus ¼ teaspoon nutmeg
plus 1/8 teaspoon
cardamom
Basic substitution

Ingredients Butter

amount 1 cup

Substitutions •1 cup margarine (regular)

•1 cup vegetable
shortening (for baking)
• An equal amount of oil
can be substituted for a
similar portion of melted
butter if the recipe
specifies using melted
butter
 Basic food preparation
techniques in the production of
quality food products
BAKING
the technique of prolonged cooking of food by
dry heat acting by convection, normally in an
oven, but can also be done in hot ashes or on
hot stones. Appliances like Rotimatic also allow
automatic baking.
BROILING
➔ Grilling – a form of cooking that involves
dry heat applied to the surface of food,
commonly from above or below.
➔ Barbecuing – method of cooking meat,
poultry and occasionally fish with the heat
and hot smoke of a fire, smoking wood, or
hot coals of charcoal.
FRYING
cooking food in oil or another fat, a technique
that originated in ancient Egypt around 2500 BC

TYPES OF FRYING
1.deep frying
2.Hot salt frying 5.Pressure frying
3.Gentle frying 6.Sautéing
4.Pan frying 7.Shallow frying
8.Stir frying
 ROASTING
➔ Roasting-cooking method that uses dry heat,
whether an open flame, oven, or other heat
source. Roasting usually causes
caramelization or Maillard browning of the
surface of the food, which is considered by
some as a flavor enhancement
➔ Grilling – applying dry heat to the surface of food, by
cooking it on a grill, a grill pan, or griddle.
➔ Rotisserie – meat is skewered on a spit - a long solid
rod used to hold food while it is being cooked over a fire
in a fireplace or over a campfire, or while being roasted
in an oven.
➔ Searing – technique used in grilling, baking, braising,
roasting, sautéing, etc., in which the surface of the food
(usually meat, poultry or fish) is cooked at high
temperature so a caramelized crust forms
HOT SMOKING
Smoking – the process of flavoring, cooking, or
preserving food by exposing it to the smoke
from burning or smoldering plant materials,
most often wood. Hot smoking will cook and
flavor the food, while cold smoking only flavors
the food
Structure and functions of a
standard recipe
 Proper measuring
and weighing of ingredients
Weights and
Measurements
To produce quality cooked and baked
products, it is important to measure ingredients
accurately.No one likes to waste food and the
time it takes to prepare a recipe so it is
important to measure ingredients carefully.
Understanding recipe measurements and
measuring Ingredients accurately are important
to ensure a successful cooking experience
METRIC UNITS
Volume: mL, L

Weight: g, kg

Temperature: Degrees Celsius

 IMPERIAL UNITS
Volume: tsp, tbsp, cup, pint, quart

Weight: oz, lb

Temperature: degrees
Fahrenheit
Common cooking abbreviations
Cooking Abbreviation(s) Unit of Measurement

C, c cup

g gram

kg kilogram

L, l liter

lb pound

mL, ml milliliter

oz ounce

pt pint

t, tsp teaspoon

T, TB, Tbl, Tbsp tablespoon

Common cooking abbreviations
Cooking Abbreviation(s) Unit of Measurement

C, c cup

g gram

kg kilogram

L, l liter

lb pound

mL, ml milliliter

oz ounce

pt pint

t, tsp teaspoon

T, TB, Tbl, Tbsp tablespoon

 Measuring small amounts of
ingredients (salt, baking
soda, spices, flavorings)
● Amounts less than ¼ cup are usually measured
using spoons.
● A standard spoon set of ¼, ½, 1 teaspoon and
1 Tablespoon is used for both dry and liquid
ingredients.
Using correct measuring
equipment
 Measuring liquid ingredients
(examples include water,
milk, vegetable oil, syrup)
● Use a 1-cup liquid measuring cup that is see-through and
marked for smaller measurements.
● Pour the liquid into the cup and check at eye level to make
sure the correct amount is measured.
● Use 2-cup and 4-cup liquid measuring cups for larger
amounts.
 Measuring dry ingredients
(flour, sugar, corn meal, solid
shortening, peanut butter)
● Use a set of four graduated measuring cups: 1/4, 1/3, 1/2,
and 1 cup measures.
● Stir or fluff flour or powdered sugar before measuring.
● Spoon the dry ingredient into a measuring cup that holds
the amount that you need when filled to the rim.
● Level off the dry ingredient with the flat side of a knife or
spatula.
Measuring Ingredients
 Measuring Shortening
Liquid shortenings, such as salad oil and melted butter or
margarine, can be measured in the same way as liquids.
Measure shortenings such as lard, vegetable shortening, or even
peanut butter as shown to the right. Pack in the shortening
firmly, to the top of the measuring spoon or graduated cup.
Level off the shortening with the flat side of a table knife.
Measuring Butter or Margarine
➔ Each ¼-pound stick of butter or margarine measures ½ cup. The
wrapping is usually marked off in Tablespoons for measuring smaller
amounts. With a sharp knife, cut off the number of Tablespoons
needed, following the guidelines on the wrapper. For butter or
margarine not wrapped this way, measure and level off as solid
shortening.

Measuring Sugar
➔ Lightly spoon sugar into a graduated measuring cup and level off with
a straight edge or spatula. Brown sugar: Pack the sugar into the cup
with the back of the spoon, then level off. It should hold its shape when
inverted from the cup.
Measuring Liquids
➔ Always read the line on a measuring cup at eye level when checking the
volume of liquid in a cup. If using measuring spoons, pour the liquid just to
the top of the spoon without letting it spill over. With the liquid measure on
a level surface, slowly pour the liquid into the cup until it reaches the
desired line.

Measuring Flour
➔ These directions apply to flours being measured and used straight from the
package or canister, without sifting. Lightly spoon flour into a graduated
measuring cup or measuring spoon; never pack flour down or shake or tap
the side of the measuring cup. Level off the dry ingredient with flat side of a
knife.
 Thanks
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