Measuring Devices

1. Scales

Most recipe ingredients are measured by

weight, so accurate scales are important.
Portion scales are used for measuring
ingredients as well as for portioning
products for service. Traditional portion
scales are spring-operated and usually have
a dial to indicate weight. More accurate
digital scales are electrically operated and
provide a digital read out.

2. Volume
measures

Volume measures used for liquids have lips

for easy pouring. Sizes are pints, quarts, halfgallons, and gallons. Each size is marked off
into fourths by ridges on the sides.

3. Measuring cup

Utensil to accurately measure liquid volume

of ingredients. Often in both metric and
American units

4. Measuring
spoons

Utensils for measuring small amounts of

both dry and liquid ingredients accurately

5. Ladles

Large deep spoon used to serve soups, stews,

punch and sauces

6. Scoops

Scoops come in standards sizes and have a

lever for mechanical release. They are used
for portioning soft solid foods. The number
of scoop indicates the number of level
scoopfuls per quart. In actual use, a rounded
scoopful is often more practical than a level
scoopful, so exact weights will vary.
Measure temperature. There are many kinds
for many purposes.

7. Thermometer

8. Meat
thermometer

A meat thermometer indicates internal

temperature of meats. It is inserted before
cooking and left in the product during
cooking.

9. Instant-read
thermometer

An instant-read thermometer gives readings

within a few seconds of being inserted in a
food product. It reads from 0F to 220F.
Many chefs carry these in their jacket pocket
like a pen, ready whenever needed. Instantread thermometers must not be left in meats
during roasting, or they will be damaged.