Lab 1 Flashcards
What is the most accurate way of measuring?
Weighing, since it is not affected by effects of settling, packing or aeration.
What is the heaviest flour? the lightest?
Heaviest = Bread flour (145 g /250 mL) Lightest = Rye flour (108 g /250 mL)
If measuring utensils deviate by more than __ recipes may be affected
5%
Eight ounces does NOT equal __
250 ml
Canadian cup =
237 mL
American cup =
227 mL
If both imperial and metric values are on a cup, it may not truly …
hold 250 mL
Imperial =
Ounces, tablespoon, teaspoons, cups, gallons, quarts
Metric =
mL, g, L
1 fluid once =
30 mL
1 ounce (weight) =
28 g
1/4 cup =
60 mL
1/2 cup =
125 mL
1 cup ( 8 fluid ounces) =
250 mL
1 1/4 cups =
310 mL
1 1/2 cups =
375 mL
2 cups =
500 mL
2 1/2 cups =
625 mL
3 cups =
750 mL
4 cups ( 1 quart) =
1 L
4 quarts (1 gallon) =
4 L
1/4 ounce =
7 g
1/2 ounce =
14 g
1 ounce =
28 g
1 1/4 ounce =
35 g
1 1/2 ounce =
40 g
2 1/2 ounce =
70 g
4 ounce =
112 g
5 ounces =
140 g
8 ounces =
228 g
10 ounces =
280 g
15 ounces =
425 g
16 ounces (1 pound) =
454 g
Pinch =
amount of dry ingredient you can pinch between your forefinger and thumb, less than a dash, approx 1/16 tsp.
Dash =
amount of dry ingredient > 1/6 tsp but < 1/8 tsp.
3 drops of liquid ingredient.
Jigger =
3 TBSP or 1.5 fluid oz.
Scant =
slightly less than actual measure
Heaping =
ingredient heaps over the rim of the measuring cup or spoon
1 tablespoon =
3 teaspoons
Measuring techniques of measuring spoons and flat topped cups?
- overfill cup, level ingredients off with back of knife.
- sifting THEN spoon flour into measuring cup (most accurate)
- lightly packing bulky items.
- brown sugar and solid fats shield be trimmed
When should you use a transparent graduated cup?
Larger quantitites of liquid ingredients.
Should be read at bottom of meniscus.
How can you make measuring sticky ingredients more efficient ?
Coat inside with oil or rinse with warm water.
Converting from F to C
C = (F-32)/1.8
Converting from C to F
F = (Cx1.8) + 32
