Transcript Lesson 2: Weights and Measures

Weights and Measures
Visual 1
Introduction
The last customer
deserves the same
quality as the first
customer.
Visual 2
Recipes indicate the
amount of each
ingredient in two ways
volume and weight.
Visual 3
Video Segment –
Weights and Measures
Visual 4
Use volume to measure liquid
ingredients and other ingredients in
amounts less than two ounces.
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Visual 5
Volume Measures
teaspoon
• pint
tablespoon
• quart
fluid ounce
• gallon
cup
Always measure
ingredients in the largest
appropriate container.
Visual 6
Measuring Spoons
Visual 7
Nested Measuring
Cups
Visual 8
Graduated Dry
Measures
Visual 9
Graduated Liquid
Measures
Visual 10
Apply basic rules for
measuring different types
of ingredients.
Visual 11
Weigh peanut butter and
solid fat such as butter
and shortening.
Visual 12
Follow proper techniques
for measuring liquid
ingredients.
Visual 13
Weighing is faster,
easier, and more
accurate than measuring
ingredients by volume.
Visual 14
Ounce and pound are
the only two measures of
weight used in food
preparation.
Visual 15
Some recipes do not show
both volume and weight.
Use the “Food Weights and
Approximate Equivalents in
Measures” chart to make
conversions.
Visual 16
Scales are used to
measure ingredients by
weight.
Visual 17
Traditional scales come
in sizes to weigh 2 to 50
pounds.
Visual 18
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.
Visual 19
This training was conducted by the
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
800-321-3054
Visual 20
National Food Service Management Institute
The University of Mississippi
• Mission: To provide information and services that
promote the continuous improvement of child
nutrition programs
• Vision: To be the leader in providing education,
research, and resources to promote excellence in
child nutrition programs
Visual 21