Careful measurement is one of the most important parts of food production. It is important for consistency of quality and quantity in recipe production and crucial in controlling food costs.
There are two important kinds of measurement in the kitchen:
- Ingredient Measurement
- Portion measurement, or portion control
Ingredient Measurement
Weight–Weighing measures how heavy an item is. Weighing is the most accurate method for measuring ingredients. It is the method used for most solid ingredients.
Accurate scales are necessary for weighing. Small portion scales are often used in the kitchen because of their convenience. Balance scales are used in the bakeshop.
Volume–Volume measures how much space an item fills. Volume measures are used for liquids. Measuring a liquid by volume is usually faster than weighing it, and accuracy is good.
Solid ingredients are usually not measured by volume because they cannot usually be measured accurately by this method. One pint of chopped onions will vary considerably in weight, depending on how large or small the onions are cut and whether the pint measure is filled loosely or packed.
Dry ingredients such as flour or sugar are usually weighed in the bakeshop. However, they are sometimes measured by volume in the kitchen, when speed is more important than accuracy. To measure dry ingredients by volume, fill a dry-volume measure until the ingredient is mounded over the top. Then level it off with a spatula or other straightedge. There are two main methods for measuring ingredients like flour, cocoa and powdered sugar: scoop and sweep, and spoon and sweep.
For the scoop and sweep method, scoop the measuring cup into the dry ingredient, mounding it over the top. Use a straight edge to sweep across the top of the measuring cup.
For the spoon and sweep method, loosely spoon the ingredient into the measuring cup and sweep off the excess at the top with a straight edge.
An ingredient like brown sugar is measured by packing the ingredient into a dry measure.
Very small quantities , such as 1/4 teaspoon salt, may be measured by volume when the amount is too small to weigh.
Count–Count is a measurement of whole items as you purchase them and refers to measures like each, bunch, cloves, heads, or dozen. Measuring ingredients by count is done in these circumstances:
- When ingredients have been processed, graded, or packaged according to established standards like, eggs, shrimp, or butter.
- When serving fixed portions like 1 baked apple per portion, or 6 fried shrimp per portion.
Measurement by count is convenient but often not very accurate with ingredients that require preparation or without any established standards for purchasing.
Convenient-not very accurate (ex. “a clove of garlic” How big?)
Volume
Space occupied by solid, liquid, or gas
More suited for liquid measures-less precise than weight
Weight
Mass or heaviness
Most accurate-Preferred where precision in needed (ex. standardized recipes, baking, recipe development, dietetic cooking, large quantities, etc.)
Measuring Equipment
Nested or Dry Measuring Cups
Graduated or Liquid Measuring Cups
Measuring Spoons
Ladles
Portion Scoops or “Dishers”
Scales
Spring Scale
Digital Scale
Balance-Beam Scale
Liquid Measures
Dry Measures
Scales
Portioning
Your Easiest Measuring Spoon
Your Easiest Measuring Spoon
Weight vs. Volume
1 Cup of Water=8 ounces
1 Cup of Flour = about 4.5 ounces
Depends on type, and compactness
1 Cup of Sugar = about 7 ounces
1 Cup Honey=about 12 ounces
Cooking Convention
By Convention, Water, Liquids and Fats, Weight = Volume
2 Cups Water, Butter or Oil = 16 ounces
“A pint is a pound the world around.”
“When isn’t a pint “a pound the world around?”
A “Pint” in the UK is actually 20 oz.
When you buy a “pint” of Haagen-Dazs, it weighs 14 oz.
Standard Measurements
Teaspoon = tsp.
Tablespoon = Tbsp.
Ounce = oz.
Cup = c.
Pint = pt.
Quart = qt.
Gallon = gal.
Pound = #
Gram = g.
Kilo(gram) = kg.
Milliliter = ml.
Liter = l.
3 tsp. = 1 Tbsp.
2 Tbsp. = 1 oz.
8 oz. = 1 cup
16 oz. = 1#
2 c. = 1 pt.
2 pt. = 1 qt.
4 qt. = 1 gal.
1000 g. = 1 kg.
1000 ml = 1 l.
Gallon, Quarts, Pints & Cups
Common Conversions
1 oz. = 29.6 ml (30 ml)
16 oz. = 1 # = 454 g.
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