1 / 25

Measuring Tools and How to Measure

Measuring Tools and How to Measure. LT: . Too much or too little of an ingredient = big difference in product outcome Learn: Which tool to use How to use meas. tools CORRECTLY. Essential Question. Why use standardized recipes?

cala
Download Presentation

Measuring Tools and How to Measure

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Measuring Tools and How to Measure

  2. LT: • Too much or too little of an ingredient = big difference in product outcome • Learn: • Which tool to use • How to use meas. tools CORRECTLY

  3. Essential Question • Why use standardized recipes? • What are the parts of a recipe and what does each part tell us? • Why use standardized weights and measures? • What can happen if we fail to measure correctly and accurately?

  4. Standard • ACF Standard 5

  5. Why use a standard system for measurement? • US standard system (or customary) system for measurements. • Accepted definition for each measurement. • Ex: Tablespoon made by Kitchenaid will measure the same as a Tablespoon made by The Pampered Chef.

  6. What are the different measurement tools? • Measure by various units: • Volume (how much space something takes up) • Weight (how heavy something is). • Temperature • Length

  7. Volume: Dry Measuring Cups • Dry ingredients such as flour, sugar, brown sugar, nuts or chocolate chips. • Solid ingredients such as mayonnaise, sour cream, or peanut butter

  8. Dry Measuring Cups • Standard set = 4 cups • 1 Cup ,1/2 cup, 1/3 cup, 1/4 cup

  9. Heaping vs. Level Unless asked for heaping, assume all recipes call for LEVEL measurements. HEAPING LEVEL

  10. How to Measure Dry Ingredients • Hold the cup over waxed paper or the ingredient’s container. • If any spills over, you can return it to the container. • Fill the cup slightly over the top. • DO NOT shaker or tap cup to make more room. You are putting in MORE than you need. • Use a straight edge to level off the top of the cup.

  11. SCOOP IN • LEVEL OFF

  12. How to Measure Brown Sugar • Scoop in brown sugar • Pack sugar firmly into cup. It should overfill the cup. • Level off. • You know you did it correctly because the b. sugar will hold the shape of the measuring tool. (Like a sand castle)

  13. How to Measure Solid Ingredients • Scoop in • Pack down • Level off

  14. Volume: Liquid Measuring Cups • Liquid ingredients such as water, oil, milk, shoyu or vanilla extract.

  15. Liquid Measuring Cup • Usually clear • Has a pouring spout • Space at the top of the cup to prevent spills.

  16. How to Measure Liquid Ingredients • Place cup on a flat, even surface • Slowly pour the liquid into the cup • Stoop down to check the measurement at eye level • DO NOT raise cup to eye level. You will not get an accurate measurement.

  17. Measuring Liquid Ingredients YES! NO!

  18. Volume: Measuring Spoons • Can measure dry, solid or liquid ingredients • SMALL Amounts: Salt, pepper, vanilla extract, baking powder

  19. Measuring Spoons • Standard set = 4 spoons • 1 Tablespoon • 1 teaspoon • ½ teaspoon • ¼ teaspoon

  20. How to measure SMALL Amounts • DO NOT measure over mixing bowl • Measure same as: • Dry – scoop in level off • Solid/B. Sugar – scoop in, pack down, level off • Liquid – up to rim or edge

  21. Weight: Portion Scale • Used for greater accuracy – especially in baking • Can weigh by Ounces or by Pounds

  22. How to use a portion scale • Place mixing bowl or other container on scale • “Zero out” the scale by moving the knob so the line points to zero • Begin placing ingredient in bowl • Measure to amount needed

  23. How to read a portion scale in ounces 1/4 3/4 1/2 0 1

  24. How to read portion scale in pounds 4 12 8 0 1 4 8 12 2 Numbers in blue are OUNCES. This is 1 #, 12 oz or 1 ¾ #

  25. Mesaurements you just need to memorize • 3 tsp = Tbsp • 16 T = 1 Cup = 8 oz • 2 c = 1 pt, 2 pt = 1 qt., 4 qt = 1 gal • 1 block butter = 2 cups = 1 lb • DRAW a PICTURE if you need to

More Related