1) The recipe calls for 1 C sifted flour, you should – a) Measure and level 1 Cup of flour, then sift. b) Measure 1 level cup of flour, then sift into 1 cup and level c) Measure then sift it together with the other ingredients d) Sift flour into measuring cup then level 2) To measure 2/3 c. flour – a) Fill the 1/3 cup to overflowing and level with a spatula; complete this twice b) Hold the cup over the mixing bowl so you don’t spill c) Use a spoon to push down the flour to get a full 2/3 cup d) Fill the ½ cup to overflowing 3) When measuring shortening – a) Pack the shortening into a dry measuring cup with a rubber scraper b) Pack the shortening into a wonder cup using a spatula c) Pack the shortening into a liquid measuring cup with a rubber scraper d) Pack the shortening into a dry measuring cup with a spoon 4) Butter and margarine are easy to measure when you use – a) The stick method b) The dry cup method c) The measuring spoon method d) The liquid cup method 5) The ingredient that must be packed down for accurate measurement is – a) Confectioner’s sugar b) Granulated sugar c) Whole wheat flour d) Brown sugar 6) If the recipe calls for a dash of an ingredient, use – a) Less than 1/8 tsp. b) 1 gram c) 1/4 tsp. d) A rounded 1/8 tsp. 7) When measuring 1 ½ cups milk, use – a) 1 cup liquid measuring cup b) 1 cup & ½ cup dry measuring cups c) ½ cup dry measuring cup 3 times d) 2 cup liquid measuring cup 8) Four people are each having 1 cup of milk with supper. How much milk will you use? a) 1 gallon b) ½ gallon c) 1 pint d) 1 quart

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