Which type of ingredient should be leveled off with a straight edge of knife?

Which type of ingredient should be leveled off with a straight edge of knife?

• A. granulated sugar
• B. salt
• C. solid shortening
• D. brown sugar

Answer: (C)

Accurate measuring of semi-solid fats relies on packing them into the dry measuring cup so there are no air pockets, then leveling the top with a straight edge. Shortening behaves this way because it can be pressed and compacted, and using the knife to level off the top ensures you’ve exactly filled the cup to the prescribed amount. Other ingredients use different handling: some are simply scooped and leveled, while brown sugar is packed tightly rather than leveled after packing. So the straight-edge leveling step is the standard technique that fits shortening best.

Accurate measuring of semi-solid fats relies on packing them into the dry measuring cup so there are no air pockets, then leveling the top with a straight edge. Shortening behaves this way because it can be pressed and compacted, and using the knife to level off the top ensures you’ve exactly filled the cup to the prescribed amount. Other ingredients use different handling: some are simply scooped and leveled, while brown sugar is packed tightly rather than leveled after packing. So the straight-edge leveling step is the standard technique that fits shortening best.