Title: Demonstrate scaling and measuring techniques for volume.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Demonstration should include

- applying volume-measurement concepts
- measuring volumes of solids and liquids according to standard procedures.

Process/Skill Questions:

Thinking

- Why is the volume method of measurement less accurate than weight measurement?
- What are the production consequences of inaccurate measurement of volume?

Communication

- What charts can be displayed in the kitchen area to remind employees of correct volume measurements?
- What are the different volume-measuring tools?

Leadership

- Why is it helpful to know metric volume measurements?
- What skills are needed to select, use, and maintain volume-measuring equipment?

Management

- How do standardized recipes help to eliminate measurement errors?
- What is portion control, and why is it important in food service operations?