Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.

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Presentation transcript:

Weights and Measures Visual 1

Visual 2 Introduction The last customer deserves the same quality as the first customer.

Visual 3 Recipes indicate the amount of each ingredient in two ways volume and weight.

Visual 4 Video Segment – Weights and Measures

Visual 5 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

Visual 6 Always measure ingredients in the largest appropriate container.

Visual 7 Measuring Spoons

Visual 8 Nested Measuring Cups

Visual 9 Graduated Dry Measures

Visual 10 Graduated Liquid Measures

Visual 11 Apply basic rules for measuring different types of ingredients.

Visual 12 Weigh peanut butter and solid fat such as butter and shortening.

Visual 13 Follow proper techniques for measuring liquid ingredients.

Visual 14 Weighing is faster, easier, and more accurate than measuring ingredients by volume.

Visual 15 Ounce and pound are the only two measures of weight used in food preparation.

Visual 16 Some recipes do not show both volume and weight. Use the “Food Weights and Approximate Equivalents in Measures” chart to make conversions.

Visual 17 Scales are used to measure ingredients by weight.

Visual 18 Traditional scales come in sizes to weigh 2 to 50 pounds.

Visual 19 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.