1. Weights and Measures

2. Describe advantages of measuring by weight Site common units of volumetric, weight and count-based measurements Compute recipe yields based on common units of measurement Recognize standard abbreviations used in recipes Measure and weigh foods according to recipe specifications Meet established minimum tolerance standards for recipe execution

3. I.How to weigh and measure ingredients  A.Volume vs. weight  B.Measuring by volume

4. I.How to weigh and measure ingredients  A.Volume vs. weight  B.Measuring by volume  C.Measuring by weight

5. Measuring by weight  D.Using the scale  1.Calibration  2.Tare  3.Density, displacement and temperature  a.Oil vs. water  b.Flour vs. butter

6. Standard units of volumetric measure  1.Ounces

7. Standard units of volumetric measure  1.Ounces  2.Cups  8 oz = 1cup

8. Standard units of volumetric measure  1.Ounces  2.Cups  3.Pints

9. Standard units of volumetric measure  1.Ounces  2.Cups  3.Pints  1pt =2 cups  How many ozs in 1 pt.?

10. Standard units of volumetric measure  1.Ounces  2.Cups  3.Pints  4.Quarts

11. Standard units of volumetric measure  1.Ounces  2.Cups  3.Pints  4.Quarts  1 qt = 2 pts  How may cups in 1 qt?  How many ozs?

12. Standard units of volumetric measure  1.Ounces  2.Cups  3.Pints  4.Quarts  5.Gallons

13. Standard units of volumetric measure  1.Ounces  2.Cups  3.Pints  4.Quarts  5.Gallons  1 gal =4 qts  How many pts? Cups? Ozs?

14. 6.Standard fill  For liquid, use appropriate measuring devise, cup, or spoons.  Devise should be level to ensure accurate measure.  The same applies for dry measuring except overfill then level with a straight edge

15. F.Standard units of weight  1.Ounces  This is the basic building block for weight  Not necessarily the same as an ounce of volume

16. F.Standard units of weight  1.Ounces  2.Pounds  16 ounces make a pound  8 oz = ½ pound  4 oz = ¼ lb

17. Other  1.Teaspoons  2.Tablespoons  Tbs. =3 ts  4 Tbs. = ¼ cup  How many tsp. Are in 1 cup?

18. Other  3.Dash  4.To taste (tt)

19. H.Standard abbreviations  In groups create your own chart of abbreviations.  Start at low end  Show how many of the smallest make 1 of the next size up  Do this for both volume and weight.