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Chapter 2: Scaling and Measuring Tools and Techniques

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.

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Chapter 2: Scaling and Measuring Tools and Techniques

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  1. Chapter 2: Scaling and Measuring Tools and Techniques

  2. 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.

  3. Measuring with Precision Key Points • Ingredients are purchased and used following one of three measuring conventions: • Measuring by count: Ameasurement 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.

  4. 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

  5. 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

  6. Baking Formulas Best Practices • 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.

  7. Baking Formulas Standardized Formulas: Key Functions • 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.

  8. Baking Formulas Standardized Formulas: Recipe Elements

  9. Baking Formulas Formula Calculations • 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.

  10. Baking Formulas Formula Calculations: Formula Conversion Factor (FCF) • (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.

  11. Baking Formulas Formula Calculations: Formula Conversion Factor (FCF) • 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.

  12. Baking Formulas Formula Calculations: Volume vs. Weight Measure • 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).

  13. 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)

  14. Baking Formulas The Metric System The U.S. System Units of measurement: Ounces and pounds measure weight Teaspoonsand tablespoons measure fluid ounces Cups, pints, quarts, and gallons measure volume. • 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. • Formula Calculations: U.S. and Metric Measures

  15. 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 g 907 g / 28.35 g = 32 ounces = 2 pounds • Formula Calculations: U.S. and Metric Measures (cont’d)

  16. Baking Formulas Formula Calculations • 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.

  17. Baking Formulas Formula Calculations (cont’d) • 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

  18. 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

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