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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?

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Measuring Tools and How to Measure

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  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

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