(FSS) Measuring Techniques Lesson

Measuring Techniques

Kitchen Equipment

Bakeware

Baking Pans	Can be square, rectangular, round or loaf; includes cake pans, pie plates, loaf pans, muffin tins and baking sheets.
Baking Sheets	Jelly roll pans have sides; cookie sheets do not.
Muffin Pan	Used for baking muffins, rolls, and cupcakes. Available in six or twelve cups.
Pizza Pan	A round metal baking sheet used to bake pizza.
Wire Cooling Rack	Holds hot foods - such as cakes, breads, and cookies - while cooling to prevent sogginess.
Pie Pan	Shallow round pans with slanted sides. Used for pies, tarts, and quiches.
Springform Pan	A cake pan having an upright rim that can be unclamped and detached from the bottom of the pan.
Custard Cups	Small oven proof bowls used for baking custard. Can be used for organizing ingredients for cooking.

Cookware

Double Boiler	Consists of two saucepans- a smaller one fitting into a larger one-and a cover. Boiling water in the bottom pan gently heats the food in the upper pan. Used for cooking food that scorches easily. (Chocolate, butter, milk, sauces.)
Skillets (Frying Pans)	Long-handled, low-sided pan. Used for frying.
Griddle	Flat pan with short round edges. Used to cook pancakes and grill sandwiches.
Stock Pot	A pot used for preparing soup, stock and boiling pasta.
Wok	A metal pan having a rounded bottom, used especially for frying and steaming in Asian cooking.
Dutch Oven	Dutch ovens are well suited for long, slow cooking, such as in making roasts, stews, and casseroles.
Sauce Pans	Sauce pans comes in several sizes and are used for making sauces, boiling pasta, and heating liquids.

Measuring Equipment

Measuring Spoons	Used to measure small amounts of liquid or dry ingredients.
Liquid Measuring Cup	Used to measure liquids; has a pouring spout and extra space so that liquids can be carried without spilling.
Dry Measuring Cups	Dry measuring cups usually come in sets, with individual measures for 1/4, 1/3, 1/2 and 1 cup. Used for measuring dry ingredients.

Cooking Tools

Colander	A bowl with holes, and feet. Used to drain foods like pasta or vegetables.
Garlic Press	Crushes garlic cloves by forcing them through small holes.
Ladle	Used to dip liquid - such as soup - from a pan to bowl or cup.
Grater	Grates or shreds food into tiny pieces, such as cheese, chocolate, and nutmeg.
Egg Separator	Separates the egg yolk from the white.
Bent Edge Spatula	Lifts and turns food such as pancakes and hamburgers.
Pantry Brush	Used to brush hot food with sauce or pastry with glaze.
Pastry Blender	Wires attached to a handle, used for cutting butter or shortening into flour for pastry dough.
Peeler	Removes the skin from fruits and vegetables.
Pizza Cutter	Round cutting blade on the end of a handle. Used for slicing pizza.
Cutting Board	A wooden or plastic board where meats or vegetables can be cut; protects the counter top.
Mixing Bowls	Used to mix ingredients. Can be glass, plastic, or stainless steel.
Rolling Pin	A cylinder, sometimes with small handles at either end, used for rolling out and flattening dough, pastry, or other uncooked food.
Rubber Spatula	Also known as rubber scraper. A broad, flat, flexible blade that is used to mix, spread, or lift material.
Sifter	Adds air to flour and other dry ingredients while mixing them; removes clumps.
Slotted Spoon	Utensil that drains liquid from food.
Tongs	Lift and turn hot food without piercing it.
Wire Whisk	Beats and blends eggs, liquids, and thin batters.
Wooden Spoon	Spoon made of wood. Used to stir hot food. Does not retain heat.

Before you can become a good cook, you need to know how to measure correctly. Measurements must be level and exact or results will vary. That is why it is very important that you measure accurately.

There are two ways to measure for accuracy:

By weighing. This method is used when large quantities of food are prepared in bakeries, hospitals, institution, and restaurants.

By using standard measuring cups and spoons. This is the method we use in class and at home for it is more practical.

If you can utilize all the components necessary to carrying out a recipe, then you will be successful in preparing food using recipes. Learning to measure correctly will assure success in the preparation of a recipe. All ingredients are not measured the same. For example: solids vs liquids and soft vs granules. There are different types of measuring utensils and measuring techniques to meet these differences - liquid vs dry measuring cups. Some basic abbreviations include:

Tablespoon	tbsp
Quart	qt
Ounce	oz
Pint	pt
Gallon	gal
Pound	lb
Cup	c
Dozen	doz
Hour	hr
Minute	min

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