In general, weight, dry volume, and liquid volume are the three methods used to calculate component quantities in recipes. If a recipe asks for an ingredient in ounces or pounds and it is properly worded, you weigh it or, in many situations, approximate the weight. A volume measure is required when a recipe calls for teaspoons, tablespoons, cups, quarts, etc. Dry materials, such as flour, rice, or sugar, must be measured in a dry measuring cup; fill the cup to the brim, then scrape flat to obtain an exact measurement. Simply fill a graduated liquid measure cup to the line with liquids such as milk, water, or broth.

When cooking, keep this in mind: accurate measurements are essential for bread and spaghetti dough, dessert cakes, crusts, and fillings. Good skills are significantly more essential than precise measures in everyday cooking!