TOPIC: Record Weight and

Measurement of
Raw Materials and
Ingredients
Not a day passes through without any of us taking certain measurement. We are always cautious about time.

Your sister measure the flours she need for her cake recipe.

The meat dealer measures the amount of pork your mother buys with P100.00.
Even infants get a of measurement through the amount of milk formula given them
everyday, not to mention the fact that their growth is measured by their grains in
weight and height.
What do you really do when you take measurements? For instance, when you take your weight. You use weighing scale, you keep a record of
your weight, trying to find out how much you have gained and loose.
Mass is the amount that a material has. The basic unit of mass is gram(g). For heavier the unit used is kilogram(kg).

Volume is the amount of space

something occupies. The unit used for measuring the volume of liquid is litre(l).

Capacity refers to how much a container can hold.

Temperature refers to the degree of hotness and coldness of a body. The metric unit of degree celcius.

Scale, 0 degree celsius is the freezing point of water, and 100 degree celcius is the boiling of water.
The instrument used for measuring temperature is thermometer.
Another unit of temperature is degree Farenheit.
 Measurements and Conversions

It is important to weigh or measure all ingredients accurately, especially for beginners.

There are chefs and cooks who seem t be able to produce good results by guesswork and intuition because of their long experience in cooking. However, that should not be the case. What generally matters is using precise measurement.
When weighing things, it is essential to buy a good brand of weighing scale that would perform well and last longer.

A good selection of measuring cups and spoons can be very handy.

Dry ingredients-The most important thing to know about measuring dry ingredients is that they should be level with the top of your measuring cup.

Dip your cup into the bin, fill to overflowing and level it off by sweeping the edge of the knife across the top.
Spoon flour in similar ingredients into measuring cup.
Do not scoop the ingredients using the cup itself because this ”packs” the cup too much and the measurement wont be precised.

Be careful when you are using a cup larger than what is needed(as in 1cup measure to get ½ C worth of ingredients). The same leveling technique should be used with measuring spoon.
Tips: Measuring dry ingredients over a plate or bowl so you can catch the excess and put it back in the container.

Most ingredient don’t need to be packed in

the measuring cup. Granulated sugar does it
for you.
Flour should actually be aerated or fluffed up before measuring.

Brown sugar is one exception, you need to pack down brown sugar while measuring in order to get the proper amount.
Measure liquids in eye level. In other words, place the cup in flat surface and crouch down in your eyes are at the same level as the cup in order to check the accuracy in the amount of the cup.

To measure solid fats(shortening, butter etc.):Most butter has measurement listed on the wrapper, so you can simply cut off the amount you need.
If that information is not available, to measure fats accurately, pack them down in the cup to get rid of air pockets. Its easier to pack fats at room temperature.
Another method that works well for butter and especially shortening is water displacement(this works for any fraction of a cup measurement).

For instance, if you need ½ C shortening fill a 1 cup measure ½ full with water.
Carefully add shortening to the cup until the water reaches the top of the cup. Drain the water and use the shortening.

Common units of measurement: