Weight and Volume MEASUREMENT
Baking is an incredibly delicate combination or time + chemical reactions + accuracy. Baking is a science, recipes are formally called formulas. Accuracy when measuring is the most important step for successfully completing a dish. IMPORTANCE
Volume Various manufacturers of measuring cups. Human Error is more common. Unreliable and inconsistent results Weight If scale is calibrated properly human error almost non-existent Extremely accurate Consistent results MEASUREMENT COMPARISON
Commercial bake shops almost always use weight for measuring ingredients. The baker’s term for weighing ingredients is called scaling. In this class we will try to use scaling as much as possible. MEASUREMENT IN BAKING
U.S. System Pound – lb Ounce – oz Gallon – gal Quart – qt Pint – pt Fluid ounce – fl oz Tablespoon – tbsp Teaspoon – tsp Inch – in. Metric System Gram – gr. Millilitre – ml. Litre – L. Kilogram – kg. UNITS OF MEASURE – ABBREVIATIONS
The digital scales used in this class have three buttons: ON/TARE OFF MODE Taring: Setting the scale to ZERO to account for the weight of the container and/or other ingredients. How to tare a scale: Turn on scale and let it calibrate. Place container on scale until is registers the weight. Press “ON/TARE” button -> Scale should now read “ZERO.” Scale is ready to have ingredients added to the container. USING DIGITAL SCALES
ON/TARE MODE OFF
Unless you’re in a bake shop you will most likely be measuring by volume The best way to keep volume measurements as accurate as possible is to follow certain guidelines. The same rules apply for TBSP and tsp measurements. MEASURING BY VOLUME
DRYWET VOLUME MEASURING CUPS
DRY Don’t pack ingredients unless recipe requires it. Use a straight edge to level off the ingredients. Try to use the same brand of cup for the entire recipe. WET Don’t “eyeball” the measurement. Place cup on level surface and pour ingredients until it reaches desired amount. Use the same brand of cup for entire recipe. GUIDELINES