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Measuring Techniques

Table 1. Equipment and utensils needed


Equipment/utensil:
Dietetic scale
Sifter or strainer
Set of measuring spoons
spatula
Set of measuring cups
Sheets of unprinted paper

Quantity
1
1
1
1
1
2

Table 2. Supplies needed


Supply
Cake flour
All-purpose flour
Refined sugar
Brown sugar
shortening
Cooking oil

Quantity
500 g
500 g
500 g
500 g
500 g
500 ml

Specification
(0-1000 g)

12-inch square
Specification

Hydrogenated/compound fat

Schematic Diagram of the Procedure


A. Weighing
Use of the spring scale
Sketch the
a dietetic
Record
weight
scale
and
label
at once (always all
partsa notebook)
have

Place formula:
the
Place an empty
container
Record its
Put the ingredients
weightclass
to the
Apply
Apply formula:
Measure the
Make at least Read the
Record
spring
scale
on
suitable
for
the
ingredients
weight
and
to
be
measured
in
nearest
2
grams
C=B-A to compute weight
C=B-A to compute weight
ff. ingredients
two trials for
results in and
a level
surface (C) on the scale
platform
the container
record as
B
of
the ingredients
of the
ingredients (C) mark as A
each ingredient mark this
tabulated
form

1. Flour (cake flour and all-purpose flour)


Weigh an empty 1 cupRecord
a. Fill a cup by dipping
Weigh and
capacity measuring cup by
its
it into the supply and
record the
Sketch
a
dietetic
placing it on a dietetic scale
weight
level with a spatula
reading
scale and label all
1
parts
Record the deviation from
Draw
Compare the
Refer
weights
to of the
Weigh and record. Compute
conclusions
the
reference standard measured
and
volumes
Table using a and b
note the percent
from
results deviation
with the results
2A.2of the other groups

for the net weight of the


sifted flour and record

Compute for
the net weight
and record
Level
with
spatula

b. Sift the flour


onto a square
of paper
Fill the cup with this sifted flour
by tablespoons until heaping,
being careful not to jar the cup

2. Refined Sugar
Repeat 1
using refined
sugar

Always sift sugar to free it from lumps


and do not shake the cup when filling if
a consistent amount of sugar is desired

Place lumpy sugar between 2


sheets of plastic paper and
press lumps with a rolling pin

3. Brown Sugar
Break
into
lumps

DO
NOT
SIFT

Fill up a cup
packing it
down firmly

Level
with a
spatula

The sugar should hold


the shape of the cup
after it is turned out

Weigh
as in 1

4. Shortening
Use hydrogenated or compound
fat or margarine. Use at room
temperature (25-30C)

Press firmly
until the cup
is full

Level
with a
spatula

Weigh
and
record

Compare data with other


group and with the
reference in the manual

Compare the volume of 1 cup


of shortening with the same
shortening after it is melted

5. Printed butter and other fats


Butter and margarine available
in bricks of pound (225 g) and
sticks of pound (112 g)

Margarine and other butter


blends available in tin
cans and plastic containers

Examine weight in the label. The volumetric measurement


in fractions or multiples of the standard cup may easily be
determined without transferring the shortening into a cup

Table 2A.2.1. Equivalent measures of butter block, brick and stick.


BUTTER
ENGLISH SYSTEM
1 block
1 lb.
1 brick
lb.
1 stick
lb.

METRIC SYSTEM
454 g
225 g
122 g

Table 2A.2.2. Equivalent measures of butter stick.


of 1 stick
of 1 stick

HOUSEHOLD MEASURE
2 cups
1 cup
cup

cup
1/8 cup or 2 tablespoons

6. Other solid ingredients


Measure like you would
in 1 or 2 by first freeing
them from lumps

Use level
measures

Small amounts of one


tablespoon or even teaspoon
must be accurately measured

If not lumpy, stir ingredients in


its container before dipping the
measuring spoon

7. Liquid ingredients other than melted shortening or cooking oil


Measure by volume in glass cups with a
Put the cup on
Read the volume at
headspace above the 1 cup mark or
a level surface
eye level
Reference:
other marked measurements of the cup
Luna, MVF. (2005). Guzmans Introduction to Food Preparation. Manila: Merriam and Webster, Inc.