
SPEED
MIXING TASK
FOR
SETTING
1
Folding in / Light blending
Scones, pastry, quick tea cakes, bread dough
2
Folding in / Light blending
Biscuit dough
3
Light Mixing
Sauces, puddings, custards,
Icings, packet mixes
4
Creaming / Beating
Butter and sugar, cream cheese,
heavy batters
5
Whipping / Aerating
Beating cream, egg whites /
meringues, marshmallow
MEASURING UP
Metric Weighing Scales
For greatest accuracy and best results, a set
of metric weighing scales should
be used. Tare (zero) the scales with the
container in position then spoon
ingredients in until desired weight is
achieved. In general, water weighs the
same in grams as it measures in millilitres;
therefore greater accuracy is obtained
by weighing.
Metric Measuring Cups and Spoons
When using the graduated METRIC
measuring cups, it is important to spoon or
scoop the dry ingredients loosely into the
required cup. Do not tap the cup on
the bench, or pack the ingredients into the
cup UNLESS otherwise directed.
Level top of cup with knife. When using
graduated metric measuring spoons,
level top of spoon with a straight edged knife
or spatula.
DO NOT USE TABLEWARE
SPOONS OR CUPS.
Metric Liquid Measuring Jugs
When measuring liquids use a graduated
metric measuring cup. Place jug on a
flat surface, check for accuracy at eye level.
MIXING GUIDE
9
ALWAYS USE A STANDARD
METRIC LIQUID
MEASURING JUG.