chapter 2: scaling and measuring tools and techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

CHAPTER 2: SCALING AND

MEASURING TOOLS AND TECHNIQUES


LEARNING OBJECTIVES

• Explain how to measure with precision.• Identify different types of scales.• Identify different types of volume measuring

tools.• Describe how to use baking formulas.• Identify different types of thermometers.


MEASURING WITH PRECISION

• Ingredients are purchased and used following one of three measuring conventions:– Measuring by count: A measurement of whole

items. – Measuring by volume: A measurement of the

space occupied by a solid, liquid, or gas.– Measuring by weight: A measurement of the

mass, or heaviness, of a solid, liquid, or gas.

Key Points


SCALES

• Before using any scale, take certain steps to account for the weight of the container.– Beam balance scale– Spring scale– Digital scale

Key Points


VOLUME MEASURING TOOLS

• Equipment:– Graduated

pitchers/beakers – Measuring cups/spoons

• Process:– Liquid: Use smallest

measure, place on a level surface, read at eye level.

– Dry: Overfill measure, use a straightedge to scrape the excess away.

Key Points


BAKING FORMULAS

• Always read through any formula completely before you start.

• When increasing or decreasing a formula, equipment modifications may be necessary.

• Once you have read through and evaluated or modified the formula, assemble your equipment and ingredients—the baker’s mise en place.

Best Practices


BAKING FORMULAS

• Suit the specific needs of an individual pastry kitchen or bakeshop.

• Establish overall yields, serving sizes, holding and serving practices, and plating information.

• Ensure consistent quality and quantity.• Permit pastry chefs and bakers to gauge the

efficiency of their work.• Reduce costs by eliminating waste as

appropriate.

Standardized Formulas: Key Functions


BAKING FORMULAS

Name or title

Yield for the formula

Portion information

for each serving

Ingredient names

Ingredient measures

Ingredient preparation instructions

Equipment information

Preparation steps

Service information

Holding and reheating

procedures

Critical control points

Standardized Formulas: Recipe Elements


BAKING FORMULAS

• Often you will need to modify a formula. Scenarios can include:– Increasing or decreasing the yield.– Adapting a formula from another source to a

standardized format.– Adjusting a standardized formula for a special

event, such as a banquet or a reception.

Formula Calculations


BAKING FORMULAS

• (FCF) = Desired yield/Original yield• Converting to a common unit of measure

– For some ingredients, straightforward multiplication or division is all that is needed.

– To convert for a different number of servings, use the following formula.• Number of servings × Serving size = Total yield

– To convert for a different serving size, determine the total original yield of the formula and the total desired yield, and then determine the FCF.

Formula Calculations: Formula Conversion Factor (FCF)


BAKING FORMULAS

• First determine the total original yield of the formula and the total desired yield.

• 4 × 2 fl oz = 8 fl oz (total original yield)• 40 × 2 fl oz = 80 fl oz (total desired yield)• Then determine the formula conversion factor.• 80 fl oz/ 8 fl oz = 10 (the formula conversion

factor or FCF)• Modify the formula as described above by

multiplying formula measures by 10.

Formula Calculations: Formula Conversion Factor (FCF)


BAKING FORMULAS

• For accuracy, most ingredients are measured by weight.– Weight is measured in ounces (oz) – Volume is measured in fluid ounces (fl oz)

• Volume does not equal weight– Water is the only exception: 1 fl oz/30 mL

(volume) equals 1 oz/28 g (weight).

Formula Calculations: Volume vs. Weight Measure


BAKING FORMULAS

• The volume measure of another ingredient can be converted into a weight if you know how much a cup of the ingredient (prepared as required by the formula) weighs.

• For example, suppose that 1 cup all-purpose flour = 4 ounces.

• If a recipe calls for 3 cups of flour, but you only have a scale, use the conversion.

• 3 cups x 4 ounces/cup = 12 ounces

Formula Calculations: Volume vs. Weight Measure (cont’d)


BAKING FORMULAS

The Metric System• Units of measurement:

– The gram is the basic unit of weight

– The liter is the basic unit of volume

– The meter is the basic unit of length

• Prefixes added to the basic units indicate larger or smaller units.

The U.S. System• Units of

measurement:– Ounces and pounds

measure weight– Teaspoons and

tablespoons measure fluid ounces

– Cups, pints, quarts, and gallons measure volume.

Formula Calculations: U.S. and Metric Measures


BAKING FORMULAS

• To convert ounces and pounds to metric:– Multiply ounces by

28.35 to determine grams.

– Divide pounds by 2.2 to determine kilograms.

3 ounces x 28.35 g = 85 g907 g / 28.35 g = 32 ounces = 2 pounds

Formula Calculations: U.S. and Metric Measures (cont’d)


BAKING FORMULAS

• To convert metric grams to ounces or pounds: Divide grams by 28.35 to determine ounces. Divide grams by 454 to determine pounds.

• To convert fluid ounces to metric milliliters: Multiply fluid ounces by 30 to determine milliliters.

• To convert metric milliliters to fluid ounces: Divide milliliters by 30 to determine fluid ounces.

Formula Calculations


BAKING FORMULAS

• To convert Celsius to Fahrenheit: Multiply the degrees Celsius by 9. Divide the result by 5, and

add 32 to get the Fahrenheit equivalent. () + 32 = °F

• To convert Fahrenheit to Celsius: Subtract 32 from the degrees Fahrenheit. Multiply the result by 5, and divide the result by 9 to get the Celsius equivalent. = °C

Formula Calculations (cont’d)


THERMOMETERS

• Types:– Instant-read

thermometer– Candy thermometer– Stem thermometer– Probe thermometer

• To check a thermometer’s accuracy, let it stand for 10 minutes in boiling water. It should read 212°F/100°C.

Key Points

chapter 2: scaling and measuring tools and techniques

Documents

culinary institute of

measuring conventions

published formulas

baking formulassuit

professional baking

hanging weight

baking formulasalways

baking formulasoften