1. Weights and measures

2. Weights and measures
Discuss where we might use different weights and measures in a kitchen?
Recipe ingredients!!

3. Types May be in mass, volume or by count.
Dry ingredients usually measured by mass, e.g. 125g flour
Liquid ingredients usually measure by volume, e.g. 125ml milk
Foods such as meats or eggs are usually measured by count, e.g. 2 eggs.

4. Importance of following a recipe
What might happen if you don’t follow the recipe weights and measurements correctly??
Discuss
It can have an affect on flavour.
It can affect taste.
It may affect aroma.
The dish may not be a success.
It could change cooking time required.
It could change the cooking method best suitable.
Any more ideas?

5. Weight conversion

6. THE FOLLOWING ARE ALL EQUIVALENT TO APPROXIMATELY 25 g or 1 oz
1 level tablespoon
Salt
Approx. 25 g or 1 oz
3 level tablespoons
Flour
2 level tablespoons
Rice
5 level tablespoons
Grated Cheese
4 level tablespoons
Cocoa Powder
Honey/Syrup/Jam
Granulated sugar
Sifted Icing Sugar
6 level tablespoons
Fresh breadcrumbs
Porridge oats

7. 1 Level Tablespoon (tbls)
Spoons
SPOON MEASURES
1 Tablespoon (tbls)
3 Teaspoons
1 Desert Spoon
2 Teaspoons
1 Level Tablespoon (tbls)
15 ml
1 Level Teaspoon (tsp)
5 ml

8. Experiment
One half of the class is going to make some basic fairy cakes using a recipe with ingredient weights. They will follow this recipe using a weighing scale to measure out ingredients accurately.
The other half will be given the same recipe but will not be given any weighing scales. They will have to guess the quantities of ingredients needed to make the fairy cakes.
We will compare the results at the end.

9. Fairy cakes Method: Weigh out the ingredients correctly.
Cream together the butter and sugar until light and fluffy.
Add the eggs and beat well. Add a small amount of flour if mixture curdles.
Fold in the flour.
Distribute into bun cakes and bake at 180C for 20 minutes.
Ingredients
100g SR Flour
100g sugar
100g margarine
2 eggs.

10. Fairy cakes Method: Weigh out the ingredients correctly.
Cream together the butter and sugar until light and fluffy.
Add the eggs and beat well. Add a small amount of flour if mixture curdles.
Fold in the flour.
Distribute into bun cakes and bake at 180C for 20 minutes.
Ingredients
SR Flour
sugar
margarine
eggs.

11. Results
Compare the different appearances of the two different types of fairy cakes.
Complete a sensory analysis of the fairy cakes in your books.
Write a sentence explaining the importance of following a recipes weights and measurements accurately.