Weights and Measures

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Introduction

The last customer deserves the same quality as the first customer.

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Recipes indicate the amount of each ingredient in two waysvolume and weight.

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Video Segment – Weights and Measures

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Use volume to measure liquid ingredients and other ingredients in amounts less than two ounces.

• teaspoon

• tablespoon

• fluid ounce

• cup

• pint

• quart

• gallon

Volume Measures

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Always measure ingredients in the largest appropriate container.

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Measuring Spoons

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Nested Measuring Cups

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Graduated Dry Measures

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Graduated Liquid Measures

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Apply basic rules for measuring different types of ingredients.

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Weigh peanut butter and solid fat such as butter and shortening.

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Follow proper techniques for measuring liquid ingredients.

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Weighing is faster, easier, and more accurate than measuring ingredients by volume.

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Ounce and pound are the only two measures of weight used in food preparation.

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Some recipes do not show both volume and weight.

Use the “Food Weights and Approximate Equivalents in Measures” chart to make conversions.

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Scales are used to measure ingredients by weight.

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Traditional scales come in sizes to weigh 2 to 50 pounds.

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Accuracy is very important when weighing ingredients.

Place the container for the ingredient on the platform.

Be sure the pointer is on zero when you begin.

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This training was conducted by the

National Food Service Management InstituteThe University of Mississippi

www.nfsmi.org800-321-3054

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National Food Service Management Institute The University of Mississippi

• Mission: To provide information and services that promote the continuous improvement of child nutrition programs

• Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs