Answer:

1)For example, to measure 1/3 cup of shortening, fill a 1-cup liquid measuring cup to the 2/3 cup mark with cold water. Carefully spoon pieces of shortening into the water until the water reaches the 1-cup mark. Pour off the water; there will be exactly 1/3 cup of shortening in the cup.2)If a recipe calls for “1 cup flour, sifted,” measure the flour first and then sift it into a bowl. If a recipe calls for “1 cup sifted flour,” sift the flour first and then measure. What sifting does is aerates the flour (and other ingredients) to make them light.3)Obviously, a sifter—basically a cup with a strainer at the base—is the ideal tool, but if you don't have one, you can use a strainer. Hold a fine-mesh strainer (or sieve) over a bowl, add the flour to the strainer, and gently tap the side repeatedly until all of the flour has passed through the strainer.4)Sifting the flour helped promote consistency in recipe results by removing the larger particles that could potentially result in densely textured baked goods or even ones that would sink in the middle.5)Here are some helpful measuring tips.

Dry ingredients (like flour and sugar) should be measured using flat-cup measures. Ingredients should be level. ...

Spoon measures must be measured with the correct sized spoons. A level spoon is essential.

Liquid ingredients should be measured in jugs.