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    Measuring Devices: 1. Scales

    Uploaded by

    leijulia
    This document summarizes various measuring devices used in cooking and food preparation. Scales are important for measuring ingredients by weight accurately. Volume measures like measuring cups and spoons are used for liquids and small dry ingredients. Ladles, scoops, and thermometers also have specific uses - ladles for serving liquids, scoops for portioning soft foods, and thermometers for measuring temperature of foods during and after cooking. Meat thermometers inserted before and during cooking indicate the internal temperature of meats. Instant-read thermometers give fast readings but should not be left in foods during cooking.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Measuring Devices: 1. Scales

    Uploaded by

    leijulia
    56 views1 page
    This document summarizes various measuring devices used in cooking and food preparation. Scales are important for measuring ingredients by weight accurately. Volume measures like measuring cups and spoons are used for liquids and small dry ingredients. Ladles, scoops, and thermometers also have specific uses - ladles for serving liquids, scoops for portioning soft foods, and thermometers for measuring temperature of foods during and after cooking. Meat thermometers inserted before and during cooking indicate the internal temperature of meats. Instant-read thermometers give fast readings but should not be left in foods during cooking.

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    cooking equipment

    Original Title

    Measuring Devices

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    This document summarizes various measuring devices used in cooking and food preparation. Scales are important for measuring ingredients by weight accurately. Volume measures like measuring cups and spoons are used for liquids and small dry ingredients. Ladles, scoops, and thermometers also have specific uses - ladles for serving liquids, scoops for portioning soft foods, and thermometers for measuring temperature of foods during and after cooking. Meat thermometers inserted before and during cooking indicate the internal temperature of meats. Instant-read thermometers give fast readings but should not be left in foods during cooking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    56 views1 page

    Measuring Devices: 1. Scales

    Uploaded by

    leijulia
    This document summarizes various measuring devices used in cooking and food preparation. Scales are important for measuring ingredients by weight accurately. Volume measures like measuring cups and spoons are used for liquids and small dry ingredients. Ladles, scoops, and thermometers also have specific uses - ladles for serving liquids, scoops for portioning soft foods, and thermometers for measuring temperature of foods during and after cooking. Meat thermometers inserted before and during cooking indicate the internal temperature of meats. Instant-read thermometers give fast readings but should not be left in foods during cooking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Measuring Devices

    1. Scales

    Most recipe ingredients are measured by


    weight, so accurate scales are important.
    Portion scales are used for measuring
    ingredients as well as for portioning
    products for service. Traditional portion
    scales are spring-operated and usually have
    a dial to indicate weight. More accurate
    digital scales are electrically operated and
    provide a digital read out.

    2. Volume
    measures

    Volume measures used for liquids have lips


    for easy pouring. Sizes are pints, quarts, halfgallons, and gallons. Each size is marked off
    into fourths by ridges on the sides.

    3. Measuring cup

    Utensil to accurately measure liquid volume


    of ingredients. Often in both metric and
    American units

    4. Measuring
    spoons

    Utensils for measuring small amounts of


    both dry and liquid ingredients accurately

    5. Ladles

    Large deep spoon used to serve soups, stews,


    punch and sauces

    6. Scoops

    Scoops come in standards sizes and have a


    lever for mechanical release. They are used
    for portioning soft solid foods. The number
    of scoop indicates the number of level
    scoopfuls per quart. In actual use, a rounded
    scoopful is often more practical than a level
    scoopful, so exact weights will vary.
    Measure temperature. There are many kinds
    for many purposes.

    7. Thermometer

    8. Meat
    thermometer

    A meat thermometer indicates internal


    temperature of meats. It is inserted before
    cooking and left in the product during
    cooking.

    9. Instant-read
    thermometer

    An instant-read thermometer gives readings


    within a few seconds of being inserted in a
    food product. It reads from 0F to 220F.
    Many chefs carry these in their jacket pocket
    like a pen, ready whenever needed. Instantread thermometers must not be left in meats
    during roasting, or they will be damaged.

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