Recipe Measurement and Conversion Adjusting a Recipe to

Recipe Measurement and Conversion Adjusting a Recipe to fit your needs

A balance scale, also called a baker’s scale, has two platforms. One platform holds the item that is being weighed. The other platform holds weights in predetermined amounts. These weights are added or removed until the two platforms are balanced. Counting the weights shows the weight of the food item. Balance scales are used when precise, or exact, mea- surement is important, such as in baking. Spring Scales or Baker’s Scale doran. centralcarolinascale. com

A portion, or spring, scale is similar to a bathroom scale. It weighs items by measuring how much the spring is depressed when an item is placed on its platform. A needle on a dial shows the weight of the item. Portion Scale

An electronic, or digital, scale is similar to a spring scale. It, too, has a spring that is depressed when an item is placed on its plat- form. The amount that the spring is depressed measures the weight of the item displayed on a digital readout. This readout is more accurate than the readout from a needle guide, but digital scales are more expensive than spring scales. doran. centralcarolinascale. com Digital Scales

Measurement Systems Canada: Metric : grams, liters, meters USA: The US System : pounds for weight and cups for volume Great Britain: Imperial System : pounds and ounces for weight and pints for fluid ounces  Note: you do not need to convert between the metric and US or imperial system! Just use the correct measuring equipment. Accuracy is everything

Recipes are designed to produce a specific yield No recipe will be successful if you are careless about measurement. Standardized measurement makes it quick and easy to increase or decrease the amount a recipe will yield. Standardized Measurement

Ingredients are measured by weight (kgms, pounds, ounces), volume (cups, teaspoons), or count (2 eggs, 1 ear of corn). Weight is a measurement that tells how heavy a substance is. Measuring by weight is the quickest, easiest, and most accurate way of measuring foods such as flour, sugar, meats, and cheeses. Grams and Kilograms are examples of common weight measurements. Volume is the space occupied by a substance. Weight and Volume are not equal!

Volume Conversions: Normally used for liquids only Customary quantity Metric equivalent 1 teaspoon 5 m. L 1 tablespoon or 1/2 fluid oz 15 m. L 1 fluid ounce or 1/8 cup 30 m. L 1/4 cup or 2 fluid ounces 60 m. L 1/3 cup 80 m. L 1/2 cup or 4 fluid ozs 120 m. L 2/3 cup 160 m. L 3/4 cup or 6 fluid ounces 180 m. L 1 cup or 8 fluid oz or half a pint 250 m. L 1 1/2 cups or 12 fluid oz 350 m. L 2 cups or 1 pint or 16 fluid oz 500 m. L 3 cups or 1 1/2 pints 700 m. L 4 cups or 2 pints or 1 quart 1 L 4 quarts or 1 gallon 4 L Recipe Conversion: Imperial to Metric

1 ounce 28. 35 gms ( round to 28) to convert 8 oz to grams 8 oz 28 224 g To convert 224 gms to ounces 224 28 8 oz Converting Grams and Ounces

• • 1 KG is about 2. 2 lbs A gm is about 1/30 oz A pound is about 450 gms A liter is slightly more than a quart A cm is slightly less than ½ inch 0 Celsius is freezing point of water (32 F) 100 Celsius is boiling point of water (212 F) Some weights to remember

Tsp or t= teaspoon TBSP or T = tablespoon C = cup Pt = pint Q = quart Gal = gallon Wt = weight Oz = ounce lb = pound (e. g. , 3#) G or gm = gram kg = kilogram Vol = volume Ml = milliliter L = liter Fl oz = fluid ounce # = number (e. g. , #3) in or “ = inches (e. g. , 12") 325 F = degree Fahrenheit 325 C = degree Celsius Common Abbreviations

When you need to change the number of portions you want to produce you need to change the yield of the recipe. The conversion is fairly simple math. New yield old yield conversion factor Multiply each ingredient by the conversion factor to get the new quantity. Converting Yield

• • Equipment size Cooking times Cooking temperatures Recipe Errors Factors that affect conversions

Ingredient Old Quantity Conversion Factor New Quantity Cauliflower, Chopped 2. 5 kg 0. 5 1. 25 (1259 g) Celery Stalks 300 g 0. 5 150 g Onion 250 g 0. 5 125 g Chicken Stock 2 L 0. 5 1 L Heavy Cream 1300 ml 0. 5 650 ml