Weight and VolumeMEASUREMENT

Baking is an incredibly delicate combination or time + chemical reactions + accuracy.

Baking is a science, recipes are formally called formulas.

Accuracy when measuring is the most important step for successfully completing a dish.

IMPORTANCE

VolumeVarious

manufacturers of measuring cups.

Human Error is more common.

Unreliable and inconsistent results

WeightIf scale is calibrated

properly human error almost non-existent

Extremely accurateConsistent results

MEASUREMENT COMPARISON

Commercial bake shops almost always use weight for measuring ingredients.

The baker’s term for weighing ingredients is called scaling.

In this class we will try to use scaling as much as possible.

MEASUREMENT IN BAKING

U.S. System

Pound – lbOunce – ozGallon – galQuart – qtPint – ptFluid ounce – fl ozTablespoon – tbspTeaspoon – tspInch – in.

Metric System

Gram – gr.Millilitre – ml.Litre – L.Kilogram – kg.

UNITS OF MEASURE – ABBREVIATIONS

The digital scales used in this class have three buttons: ON/TARE OFF MODE

Taring: Setting the scale to ZERO to account for the weight of the container and/or other ingredients.

How to tare a scale: Turn on scale and let it calibrate. Place container on scale until is registers the weight. Press “ON/TARE” button -> Scale should now read “ZERO.” Scale is ready to have ingredients added to the container.

USING DIGITAL SCALES

USING DIGITAL SCALES

ON/TARE

MODE

OFF

Unless you’re in a bake shop you will most likely be measuring by volume

The best way to keep volume measurements as accurate as possible is to follow certain guidelines.

The same rules apply for TBSP and tsp measurements.

MEASURING BY VOLUME

DRY WET

VOLUME MEASURING CUPS

DRY

Don’t pack ingredients unless recipe requires it.

Use a straight edge to level off the ingredients.

Try to use the same brand of cup for the entire recipe.

WET

Don’t “eyeball” the measurement.

Place cup on level surface and pour ingredients until it reaches desired amount.

Use the same brand of cup for entire recipe.

GUIDELINES