1.1: Introduction and Measurement Techniques
- Page ID
- 29353
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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 ability to use standard measurement techniques, which are necessary to obtain accurate proportions of ingredients and consistent formulation of food products.
- Observe laboratory procedures; locate and use laboratory equipment.
- Observe measurement techniques for various ingredients.
- Divide a recipe and determine appropriate measurements.
Measurement techniques
Calculate the amount of each ingredient needed to make one-third the amount of the original recipe.
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: | ||
| 1⅛ cups 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 350ºF. Blend topping ingredients together until they crumble. Set topping aside. Sift flour, baking powder, salt, and sugar into mixing bowl. Make a well in the center. Combine egg, milk and oil. Add liquid to dry ingredients, stirring only to blend. Spoon into greased 7 ¾ X 3 ⅝-inch loaf pan and sprinkle with topping. Bake at 375ºF. for about 25 minutes or until cake springs back when pressed lightly with a finger.
Lab Scavenger Hunt
In your lab unit – find items 1-12 listed below and place them on your counter.
When you have located all of the items, let the instructor or TA know.
- Vegetable Peeler
- Pastry Blender
- Broiler Pan
- 1 Pint Baking Dish
- Water Bath
- Cutting Board
- Custard Cup
- Double Boiler
- Mesh Strainer
- Saucepan
- Sauté pan
- Loaf pan (5½”x2¾”)
| Bonus Items (not in your lab station) Location in Lab | Location in lab |
|---|---|
| 13. Towel drying rack | |
| 14. Scales | |
| 15. Extra mixing bowls | |
| 16. Plates and cups for sampling prepared food |