Recipe Measurement and Conversion Adjusting a Recipe to fit your needs

Spring Scales or Baker’s Scale ‪ doran.centralcarolinascale.com A balance scale, also called a baker’s scale, has two platforms. One platform holds the item that is being weighed. The other platform holds weights in predetermined amounts. These weights are added or removed until the two platforms are balanced. Counting the weights shows the weight of the food item. Balance scales are used when precise, or exact, mea- surement is important, such as in baking.

Portion Scale A portion, or spring, scale is similar to a bath- room scale. It weighs items by measuring how much the spring is depressed when an item is placed on its platform. A needle on a dial shows the weight of the item.

Digital Scales doran.centralcarolinascale.com An electronic, or digital, scale is similar to a spring scale. It, too, has a spring that is depressed when an item is placed on its plat- form. The amount that the spring is depressed measures the weight of the item displayed on a digital readout. This readout is more accurate than the readout from a needle guide, but digital scales are more expensive than spring scales.

Accuracy is everything  Measurement Systems Canada: Metric : grams, liters, meters USA: The US System : pounds for weight and cups for volume Great Britain: Imperial System : pounds and ounces for weight and pints for fluid ounces Note: you do not need to convert between the metric and US or imperial system! Just use the correct measuring equipment.

Standardized Measurement Recipes are designed to produce a specific yield No recipe will be successful if you are careless about measurement. Standardized measurement makes it quick and easy to increase or decrease the amount a recipe will yield.

Ingredients are measured by weight (kgms, gms, pounds, ounces), volume (cups, teaspoons), or count (2 eggs, 1 ear of corn). Weight is a measurement that tells how heavy a substance is. Measuring by weight is the quickest, easiest, and most accurate way of measuring foods such as flour, sugar, meats, and cheeses. Grams and Kilograms are examples of common weight measurements. Volume is the space occupied by a substance. Weight and Volume are not equal!

Recipe Conversion: Imperial to Metric Volume Conversions: Normally used for liquids only Customary quantityMetric equivalent 1 teaspoon5 mL 1 tablespoon or 1/2 fluid oz15 mL 1 fluid ounce or 1/8 cup30 mL 1/4 cup or 2 fluid ounces60 mL 1/3 cup80 mL 1/2 cup or 4 fluid ozs120 mL 2/3 cup160 mL 3/4 cup or 6 fluid ounces180 mL 1 cup or 8 fluid oz or half a pint250 mL 1 1/2 cups or 12 fluid oz350 mL 2 cups or 1 pint or 16 fluid oz500 mL 3 cups or 1 1/2 pints700 mL 4 cups or 2 pints or 1 quart1L 4 quarts or 1 gallon4 L

Converting Grams and Ounces 1 ounce gms ( round to 28) to convert 8 oz to grams 8oz g To convert 224 gms to ounces oz

Some weights to remember 1 KG is about 2.2 lbs A gm is about 1/30 oz A pound is about 450 gms A liter is slightly more than a quart A cm is slightly less than ½ inch 0 Celsius is freezing point of water (32 F) 100 Celsius is boiling point of water (212F)

Common Abbreviations Tsp or t= teaspoon TBSP or T = tablespoon C = cup Pt = pint Q = quart Gal = gallon Wt = weight Oz = ounce lb = pound (e.g., 3#) G or gm = gram kg = kilogram Vol = volume Ml = milliliter L = liter Fl oz = fluid ounce # = number (e.g., #3) in or “ = inches (e.g., 12") 325 F = degree Fahrenheit 325C = degree Celsius

Converting Yield When you need to change the number of portions you want to produce you need to change the yield of the recipe. The conversion is fairly simple math. New yield old yield conversion factor Multiply each ingredient by the conversion factor to get the new quantity.

Factors that affect conversions Equipment size Cooking times Cooking temperatures Recipe Errors

IngredientOld QuantityConversion Factor New Quantity Cauliflower, Chopped 2.5 kg (1259g) Celery Stalks300g0.5150g Onion250g0.5125g Chicken Stock2L0.51L Heavy Cream1300ml0.5650ml