Question

ingredient

1. flour
2. granulated sugar
3. powdered sugar
4. brown sugar
5. baking powder
6. shortening
7. margarine
8. molasses
9. milk
10. vanilla
11. one - half egg

method of measuring
a. pour into a measuring spoon. hold over small bowl to catch excess.
b. pack firmly in a dry measuring cup. level. when emptied from the cup, ingredient should hold its shape.
c. pour into a liquid measuring cup set on the counter. check at eye level.
d. pack firmly into a dry measuring cup. level. remove with a rubber scraper.
e. sift. spoon lightly into dry measuring cup. level.
f. pour into a liquid measuring cup set on the counter. check at eye level. remove with a rubber scraper.
g. sift, if called for by recipe. spoon into a dry measuring cup. level.
h. squash lumps. dip in the measuring spoon. level.
i. beat with a fork. measure out in tablespoons.
j. cut on the indicated lines.
k. pour into a dry measuring cup. level.

Explanation:

1. Flour: Sift, if called for by recipe. Spoon into a dry - measuring cup. Level. So it's G.
2. Granulated Sugar: Pour into a dry measuring cup. Level. So it's K.
3. Powdered Sugar: Sift. Spoon lightly into dry measuring cup. Level. So it's E.
4. Brown Sugar: Pack firmly into a dry measuring cup. Level. Remove with a rubber scraper. So it's D.
5. Baking Powder: Pour into a dry measuring cup. Level. So it's K.
6. Shortening: Pack firmly in a dry measuring cup. Level. When emptied from the cup, ingredient should hold its shape. So it's B.
7. Margarine: Pack firmly in a dry measuring cup. Level. When emptied from the cup, ingredient should hold its shape. So it's B.
8. Molasses: Pour into a liquid measuring cup set on the counter. Check at eye level. Remove with a rubber scraper. So it's F.
9. Milk: Pour into a liquid measuring cup set on the counter. Check at eye level. So it's C.
10. Vanilla: Pour into a measuring spoon. Hold over small bowl to catch excess. So it's A.
11. One - Half Egg: Beat with a fork. Measure out in tablespoons. So it's I.

Answer:

1. G
2. K
3. E
4. D
5. K
6. B
7. B
8. F
9. C
10. A
11. I