1. Measurement
The metric system is used in the food industry as the basis of measurement.

2. Simple Measures Mass Length Volume Temperature Time
Quantity of matter, such as solids and liquids
Length
Distance between two points
Volume
Amount of space occupied by something
Temperature
Heat intensity
Time
Years, days, minutes, seconds
A1.01 Measurement

3. Metric vs. English Measures
Temperature
Celsius
Length
Meter
Volume
Liter
Mass
Gram
English
Temperature
Fahrenheit
Length
Inches
Volume
Ounces
Mass
Ounces/pounds
A1.01 Measurement

4. Complex Measures pH Water activity Color Viscosity Texture
concentration of hydrogen and hydroxide ions in solution to determine if it is acidic or alkaline
Water activity
partial water pressure over food
Color
appearance of a substance involving value (lightness/darkness), hue (predominant wavelength reflected), and chroma (intensity of the color)
Viscosity
resistance of a mixture to flow
Texture
texture, such as compression, shearing, cutting, tearing, toughness, tenderness
Stretchability
capacity of a substance to be elongated until it breaks.
Sugar Content
A1.01 Measurement