Title: Demonstrate techniques for scaling and measuring volume and weight.
Course: Introduction to Culinary Arts (16051-18) > Section: Demonstrating Basic Culinary Skills

Demonstration should include

- explaining the difference between measurements of volume and weight
- using the proper measuring techniques and equipment for specific ingredients (e.g., brown sugar, confectioners’ sugar, flour, oil, other liquid)
- measuring volumes and weights of solids and liquids according to standard procedures.

Process/Skill Questions:

Thinking

- What does the term standardized mean in relation to measurements in culinary arts?
- Why is the volume method of measurement less accurate than weight measurement?
- What are the production consequences of inaccurate measurement?
- What are the economic consequences of inaccurate measurement?
- Why do wet and dry ingredients require different measuring utensils?
- What is the difference between an ounce and a fluid ounce?

Communication

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

Leadership

- Why is it helpful to know metric measurements?
- What skills assist in the selection, use, and maintenance of 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?