Measuring Devices -BHM and Culinary Arts Notes

Measuring Devices

 

1. Scales

Most recipe ingredients are measured by weight, so accurate scales are very important

Used for measuring ingredients as well as for portioning products for services.

2. Volume measures

Used for liquid measurements. Have lips for easy pouring

3. Measuring cups

Used for both liquid and dry measures

Available in 1, ½, 1/3 and ¼ cup sizes

4. Measuring spoons

Used for measuring small volumes like: 1 tablespoon, 1 teaspoon, ½ teaspoon,1/4 teaspoon

Used for spices and seasonings

5. Ladles

Used for measuring and portioning liquids.

The size in ounces is stamped on the handles

6. Scoops

10 Come in standard sizes and have lever for mechanical release

Used for portioning soft solid foods

7. Thermometers

Meat thermometer: indicates internal temperature of meats; inserted before cooking and left in the product during cooking

Instant read thermometer: will give readings within few seconds of being inserted in a food product

Fat thermometer: for testing fat and sugar syrups temperature.

Special thermometer: to test the accuracy of oven, refrigerator, and freezer thermostats.