When measuring ingredients, never measure over the mixing bowl containing the other ingredients. You may accidentally tip the measuring device or over pour the ingredients and excess ingredients would fall into the mixture. This could ruin the whole batch, depending on the ingredient and how much was spilled. Measure over the sink, another bowl, or a sheet of wax paper to catch any excess spillage. Spillage caught on wax paper can be returned to that ingredient's container. If you do not have two sets of measuring cups or spoons that can be used separately for the dry and liquid ingredients, measure the dry ingredients first and then use the measuring cups and spoons for the liquid ingredients. Store loose dry ingredients, such as salt, in a lidded container. The ingredient can then be spooned out and leveled, rather than trying to pour it into a measuring spoon and having it spill over the edges. To help you keep track of which ingredients you have measured and added in the mixing bowl, place all the ingredients on one side of the mixing bowl and once you have measure and add an ingredient, move its container to the opposite side of the bowl. When cooking, learn to estimate the small measurements of ingredient to save time. Pour the measured amount of an ingredient into the palm of your hand. Observe the look and feel of the quantity and then try to pour that same amount into your palm without measuring first. Measure the amount you poured out to see how close you are to the actual measure. Practice doing this and soon you will be able to measure the ingredients by look and feel. This will greatly reduce your prep time when cooking. Do not use this technique when measuring ingredients for baking. When baking, it is more critical to that all ingredients are measured accurately. Do not mistake fluid ounces for ounces. Ounces measure weight and fluid ounces measures volume