1.2: Measurement Techniques
- Page ID
- 43445
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- Observe and demonstrate the ability to use standard measurement techniques, which are necessary to obtain accurate proportions of ingredients and consistent food products.
Temperatures and Measurements
Most recipes in this manual are designed for common household utensils and appliances. Because of that, most measurements are common household measurements. The Celsius scale is used for all temperatures except oven temperatures, which are in Fahrenheit.
In order to convert temperature from one scale to another, use the following formulas:
°C = (°F − 32) ÷ 1.8
°F = (°C × 1.8) + 32
Measurement Equivalents
It will be helpful to know measurement equivalents in the lab. This will be beneficial if recipes need to be scaled smaller or larger. Understanding equivalents will also give you an idea of the proportions of ingredients in recipes. Equivalents with abbreviations used in the laboratory manual:
- 3 teaspoons (tsp.) = 1 Tablespoon
- 16 Tablespoons (tbsp.) = 1 cup
- 2 cups = 1 pint (pt.)
- 2 pints = 1 quart (qt.)
- 4 quarts = 1 gallon (gal.)
- 1 large egg = ~¼ cup = 4 tbsp.
- 1 cup = 8 fluid ounces (fl. oz.)
- 1 pound (lb.) = 16 ounces (oz.) = 454 grams (g.)
Some products must be packed or weighed to attain the correct measurement.
- 1 cup grated cheese = 4 oz. = 114 g.
Measurement Techniques
- Calculate the amount of each ingredient needed to make one-third of the original recipe’s amount.
- List the appropriate utensils for measuring these ingredients, using the minimum number of measurements.
Coffee Cake
| Ingredients | 1/3 Recipe | Measuring Utensils |
|---|---|---|
| Topping: | ||
| 2 tbsp. brown sugar | ||
| ¾ tsp. cinnamon | ||
| 1½ tsp. flour | ||
| 1½ tsp. butter | ||
| Batter: | ||
| 1 cup + 2 Tbsp. sifted flour | ||
| 1½ tsp. baking powder | ||
| ⅜ tsp. salt | ||
| ½ cup sugar | ||
| 1 egg, beaten | ||
| ½ cup milk | ||
| 2 tbsp. vegetable oil |
Heat oven to 375ºF. Blend topping ingredients together until they crumble. Set topping aside. Sift flour, baking powder, salt, and sugar into a mixing bowl. Make a well in the center. Combine egg, milk, and oil. Add liquid to dry ingredients, stirring only to blend. Spoon into a greased 7¾ × 3⅝-inch loaf pan and sprinkle with topping. Bake at 375ºF. for about 25 minutes or until the cake springs back when pressed lightly with a finger.