| |
5 1/4 cups to 5 qt . . . . . . . . . . . . . . . . Closest full 1/2 cup
2 3/4 to 5 CUPS . . . . . . . . . . . . . . . . Closest full 1/4 cup
If the quantity being measured is less than a quart,
it is more practical to adjust the volume to tablespoon
and teaspoon measures as follows:
Calculated volume
measure
Round to
1 1/4 to 2 1/2 cups. . . . . . . . . . . . . . . . . . . . . . . . . . .Closest tbsp
9 tbsp to 1 cup 3 tbsp . . . . . . . . . . . . . . . . . . Closest tsp
5 to 8 tbsp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Closest 1/2 tsp
Under 5 tbsp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Closest 1/4 tsp
To convert volume measures from gallons, quarts,
cups, tablespoons, and teaspoons, see figure 5-5.
Measuring Utensils.— Measuring utensils include
both measuring spoons and volume measuring pitchers.
Measuring spoons (fig. 5-6, view A) are used for both
liquid and dry ingredients and come in four basic sizes.
Measuring pitchers (fig. 5-6, view B) also come in four
basic sizes (gallon, quart, pint, and cup) and are
described as follows:
1. The 1-gallon measure is used mostly for liquids.
Markings go completely around the utensil in
1-quart increments.
2. The 1-quart measure is used mostly for liquids.
Markings go completely around the utensil in
1-cup increments.
3.
4.
The 1-pint measure is used mostly for liquids.
Measurement markings go completely around
the utensil in 1/2-cup increments.
The 1-cup measure is used for both liquid and
dry ingredients. Measurement markings are on
both sides.
a One side is marked in 1/4-cup, 1/2-cup,
3/4-cup, and 1-cup increments.
b. The other side is marked in 1/3-cup, 2/3-cup,
and 1-cup increments.
Measuring utensils are accurate and easy to use.
However, they must be used properly to obtain
high-quality products. Figure 5-7 shows the
measurement equivalents for both types of measuring
utensils.
Even Balance Scale.— The even balance scale (fig.
5-8) is normally used to weigh solid and dry ingredients
before mixing. It may also be used to weigh products
shaped or formed during preparation to ensure portion
control.
Figure 5-8 also shows the parts of the even balance
scale. These parts are explained as follows:
1. The stand (or base) supports the entire
mechanism.
2. The weight plate is where the counterweights are
placed for weighing ingredients.
3. The location of the slide bar and the scoop plate.
Figure 5-5.—Equivalents of volume measurements.
5-9
|
