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. Displacement method
• D. Scoop and dump

Answer: (A)

Measuring dry ingredients accurately comes down to avoiding packing and using a light, level-handed approach. If the recipe calls for it, first sift the flour or powdered sugar to break up lumps and aerate the ingredient. Then spoon the ingredient into the measuring cup until it mounds slightly above the top. Use a straight edge to level off the excess so the top is flush with the rim. This sequence keeps the amount true to the recipe’s volume and prevents packing, which would give you too much. Packing or scooping directly into the cup tends to under- or over-measure, and the displacement method isn’t the standard method for dry ingredients. Scoop-and-dump is quick but imprecise, so it’s not ideal for accurate baking measurements.