Eggs range in size from “pee wee” to “jumbo”, but most standard recipes are based on “large” size eggs, if not specified. When half an egg or less is called for, it can be measured by beating a whole egg into a homogeneous liquid, which can then be divided in half or smaller increments. Read more »

Only transparent graduated measuring cups with pouring lips should be used to measure liquids. The cup should be on a flat surface and all reading done at eye level in order to accurately read the line at the bottom of the meniscus. Read more »

Correct measuring is essential to basic food preparation. The three major steps in measuring ingredients are: 

1. Approximating the amount required for a specific measurement (e.g. 4 ounces of cheese yields 1 cup shredded).
2. Selecting the right measuring utensil.
3. Accurate measuring technique.

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Uniformity is the usual goal in cutting food. It allows for even heating and gives food an appetizing appearance. Cutting styles include slicing, shredding, dicing (cubing), mincing and peeling. Read more »