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Measurements
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
These are
used for measuring liquids and are generally available in pint, quart, and
gallon sizes.
Scales
These are
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.
Thermometers
An instant
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.
Measuring Spoons
Measuring
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
teaspoon measures.
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