are determined in many different ways in a professional kitchen, depending
upon the ingredient to be measured and the system employed by the specific
recipes. This is important to have equipment for liquid and dry volume
measures for both US and metric, as well as a variety of scales for
accurate measurement by weight. Thermometers should display both
Fahrenheit and Centigrade temperatures.
Graduated Measuring Pitchers
used for measuring liquids and are generally available in pint, quart, and
used to weigh ingredients for preparation and portion control. Ounce /
gram and pound / kilo scales both should be available. Scales may be
spring-type, balance beam, or electronic.
reading thermometer is used to measure the internal temperature of food.
The stem, inserted in the food, gives an instant reading. Candy and
deep-fat thermometers are also helpful.
spoons typically come in the following sizes; tablespoon, teaspoon, 1/2
teaspoon, and 1/4 teaspoon. Some sets also have 1/2 tablespoon and 1/8