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Carry Out Measurements and Calculations: Lesson 2

The document provides instructions for properly measuring ingredients for cooking and baking. It discusses filling measuring cups and spoons, calibrating tools, and using various types of scales accurately. Liquids should be measured at eye level and solids should not be shaken down or packed firmly. A variety of kitchen appliances are also described including ranges, microwaves, refrigerators, and mixers. Proper use and calibration of tools is emphasized for accurate measurement.

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Louise
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895 views22 pages

Carry Out Measurements and Calculations: Lesson 2

The document provides instructions for properly measuring ingredients for cooking and baking. It discusses filling measuring cups and spoons, calibrating tools, and using various types of scales accurately. Liquids should be measured at eye level and solids should not be shaken down or packed firmly. A variety of kitchen appliances are also described including ranges, microwaves, refrigerators, and mixers. Proper use and calibration of tools is emphasized for accurate measurement.

Uploaded by

Louise
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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LESSON 2

Carry out measurements and


calculations

LO1

Carry out measurements and


calculations in a required task;
Measuring Ingredients Correctly

 Rice and flour. Fill the cup to overflowing,


level-off with a spatula or with a straight
edged knife
Measuring Ingredients Correctly
 Sifted flour. Most cake recipes call for sifted flour. In this
case, sift flour 2 or 3 times. Spoon into the cup
overflowing, level off with a spatula.
Measuring Ingredients Correctly

 Refined sugar. Sift sugar once to take out lumps, if any.


Spoon into cup and level off with a spatula. Do not pack
or tap the sugar down.
Measuring Ingredients Correctly
Brown sugar. Pack into cup just enough to
hold its shape when turned out off cup. Level
off with a spatula before emptying.
 
Measuring Ingredients Correctly

 Level a measuring
spoon with straight
edge of a knife to
measure small
amounts of salt,
pepper, leavening
agents or solid fats.
Measuring Ingredients Correctly
 Liquid ingredients. liquid
measuring cup -- a glass or
plastic cup with graduated
markings on the side. Place
the cup on a flat, level surface.
Hold the cup firmly and pour
the desired amount or liquid
into the cup. Lean over and
view the liquid at eye level to
make sure it is the proper
amount.
Measuring Ingredients Correctly

 Check and calibrate timers/thermometers,


scales and other measuring devices according
to manufacturer’s manual before using.
Measuring Ingredients Correctly

 Ingredients which
measure by volume and by
weight demand
standardized measuring
tools and equipment.
Measuring Ingredients Correctly

 Do not shake the dry measuring


cup to level off dry ingredients.
Measuring Ingredients Correctly

 It is easier to weigh
fat, butter, margarine if
bought in pre-measured
sticks. If fat does not
come in pre-measured
sticks, use a scale to
weigh the needed
amount.
Measuring Ingredients Correctly

 Liquids should be
poured into cup in
desired level. Cup
should stand on a flat
surface.
Measuring Ingredients Correctly

 Spring scales should be


adjusted so that pointer is
at zero (0). Place pan,
bowl, or piece of waxed
paper on scale to hold
ingredient to be
measured.
Measuring Ingredients Correctly

 When using balance scales,


place the pan on the left-
hand side of the balance and
the pan weight on the right-
hand side. Add the required
weights to the right-hand
side and adjust the beam on
the bar so that the total is
the weight needed.
Measuring Ingredients Correctly

 Ranges, sometimes called stoves, provide heat for


cooking on top and in the oven. The controls for range
heat must be accurate and easy to operate. Tools and
utensils needed for cooking on the range and work
space should be within easy reach.
Measuring Ingredients Correctly
 Learn to match the
size of pan to the size
of the unit and to
select the right amount
of heat for the cooking
job to be done.
Measuring Ingredients Correctly

 In microwave cooking,
time schedules must be
followed exactly because
every second is
important. The
microwaves shut off
automatically when the
door is opened.
Measuring Ingredients Correctly

 Refrigerators are
operated by
electricity. The unit
that does the cooling
is underneath the box
behind the grill.
Measuring Ingredients Correctly
 Dishwashers are a great
help if food is rinsed from
dishes before stacking
them. Follow the plan for
stacking as suggested in the
direction by manufacturer’s
manual.
Measuring Ingredients Correctly

 Mixers are the most


useful machines in
commercial kitchens and
even at home. It is good for
making salad dressings,
sandwich fillings, for
sauces, mashing potatoes,
beat batter and eggs.
Attachments are also
available to chop, whip,
squeeze out juice, and
make purees.
Measuring Ingredients Correctly

 Coffee makers mostly


are automatic, requiring
only the measurement of
coffee and water.
Measuring Ingredients Correctly

 In preparing foods on the range or in


the fryer, heat is transferred by
conduction.

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