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Accurate Measuring Techniques in Food Preparation: A Guide for Culinary Students, Exams of Advanced Education

A comprehensive guide to accurate measuring techniques in food preparation, covering both dry and liquid ingredients. It outlines the importance of using standardized measuring cups and spoons, emphasizing the correct methods for measuring various ingredients, including fats, flour, brown sugar, molasses, and confectioners' sugar. The document also highlights the significance of weighing ingredients for large-scale food preparation in bakeries, hospitals, and restaurants.

Typology: Exams

2024/2025

Available from 02/26/2025

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LSEB - Module 8 Questions And Accurate Answers (A+)
Two Ways that you Measure for Accuracy - ANSWER 1. By Weighing
2. By using standard measuring cups and spoons
By Weighing - ANSWER method used when large quantities of food are prepared in
bakeries, hospitals, institution, and restaurants
By Using standard measuring cups and spoons - ANSWER method used in class and at
home for it is more practical
In measuring dry ingredients or fats - ANSWER use the standardized metal cups that
come in sets and hold 1/2, 1/4, 1/3, and 1 cup
In measuring fats - ANSWER bring to room temperature, if stored in the refrigerator,
then press firmly into spoon or cup and level off with straight-edged knife/metal spatula.
Onne stick of butter or margarine measures 1/2 cup, or 8 tablespoons
When measuring liquids - ANSWER use the standard glass liquid measuring cup. Always
place cup on a flat surface and measure at eye level
When recipe calls for sifted flour, - ANSWER you sift before you measure. Never pack
the flour down by banging the cup on the table
Brown sugar should always be: - ANSWER packed firmly into the measuring cup or
spoon, and then leveled off with knife/metal spatula. If lumpy, roll with rolling pin before
measuring
When measuring molasses, syrup, or honey: - ANSWER pour liquid into cup or spoon. Do
not dip measuring utensil into the heavy liquid. Scrape out thoroughly, with a rubber
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LSEB - Module 8 Questions And Accurate Answers (A+)

Two Ways that you Measure for Accuracy - ANSWER 1. By Weighing

  1. By using standard measuring cups and spoons

By Weighing - ANSWER method used when large quantities of food are prepared in bakeries, hospitals, institution, and restaurants

By Using standard measuring cups and spoons - ANSWER method used in class and at home for it is more practical

In measuring dry ingredients or fats - ANSWER use the standardized metal cups that come in sets and hold 1/2, 1/4, 1/3, and 1 cup

In measuring fats - ANSWER bring to room temperature, if stored in the refrigerator, then press firmly into spoon or cup and level off with straight-edged knife/metal spatula. Onne stick of butter or margarine measures 1/2 cup, or 8 tablespoons

When measuring liquids - ANSWER use the standard glass liquid measuring cup. Always place cup on a flat surface and measure at eye level

When recipe calls for sifted flour, - ANSWER you sift before you measure. Never pack the flour down by banging the cup on the table

Brown sugar should always be: - ANSWER packed firmly into the measuring cup or spoon, and then leveled off with knife/metal spatula. If lumpy, roll with rolling pin before measuring

When measuring molasses, syrup, or honey: - ANSWER pour liquid into cup or spoon. Do not dip measuring utensil into the heavy liquid. Scrape out thoroughly, with a rubber

scraper, all liquid that clings to inside

If confectioners' sugar looks lumpy: - ANSWER it is advisable to roll it with a rolling pin before measuring. If recipe calls for sifted confectioner's sugar, press through sieve to fit

Measuring Cups - ANSWER are made of aluminum, stainless steel, glass or plastic. A standard measuring cup is an accurate 1/2 pint measure, and it is equivalent of 16 tablespoons

dry measuring cups - ANSWER is used for any dry ingredient or shortening

liquid measuring cups - ANSWER has a spout for pouring; used for measuring any liquid ingredient

Measuring Spoons - ANSWER are made of aluminum, stainless steel, or plastic. It is used when smaller quantities (tbsp/tsp) of either dry or liquid ingredients are needed