Which sequence correctly measures flour or powdered sugar?

• A. Sift (if recipe calls for it), Spoon in, Level off
• B. Pack it in, level it off
• C. Whisk vigorously until fluffy
• D. Displacement method

Answer: (A)

Accurate measurement of dry ingredients like flour and powdered sugar depends on how densely you pack them. Loosening the powder and using a spoon-in, level-off approach gives a true volume. If you sift first (when the recipe calls for it), then spoon the flour or sugar into the dry measuring cup and level off with a flat edge, you avoid packing and overfilling, which would skew the amount you actually add to the recipe. Packing would compress the powder and lead to too much in the dough or batter. Whisking vigorously changes texture, not measurement, and displacement is not a practical method for these powders in typical home cooking. So, sift if required, spoon in, and level off for accurate results.