Put each object in a seprate measuring cup. First tell themwhat a dry/semi-soild/and soild and liquid ingredients are and tell them what measuring cups they use for each ingredents. Then show them how each indgrent is measured. Then show them ( with the vanilla and butter) how you use measure spoons. Then have each student measure a soild, semi-soild, dry and liquid ingredents in measuring cups and the vanilla and butter in teaspoons.