I'd add a couple more measures to Daisy's comprehensive list:
- a round bit about the size of a nut
- what ever goes "SPLAT!" against the bottom of the pan!!
( Sorry - my humour levels are far too high today after recovering from an evil bout of flu!!!
Feel free to hurl cybersnowballs at my head...)
Seriously, Mrs Cuillo - daisy's list is wonderful. However, I'd make the following addition.
When we begin cooking ( and I include myself, 40 years on) we're all very conscious of exact measurements. That's the only way we learn to condiment our food correctly. As we gain experience in the culinary arts, measurements become second nature - we know instinctively how much salt to put in ( because we taste every now and then), we know how to make a perfect Bechamel without measuring out exact amounts of butter and flour; our pastry always turns out fine because we can "feel" the right texture; we understand which herbs are stronger so as to use just a little to enhance flavours.
Stick firmly with your measuring spoons to start - sooner or later you'll begin to say to yourself:
" Hmmm, that teaspoonful of curry powder is just not enough for my taste"
" A PINCH of sage? I'd prefer a little less - too potent for me"
4 cups of broth? No, far too runny..."
and so on.