1. Copyright ©2014 The Culinary Institute of America. All rights reserved. C HAPTER 2: S CALING AND M EASURING T OOLS AND T ECHNIQUES

2. Copyright ©2014 The Culinary Institute of America. All rights reserved. L EARNING O BJECTIVES Explain how to measure with precision. Identify different types of scales. Identify different types of volume measuring tools. Describe how to use baking formulas. Identify different types of thermometers.

3. Copyright ©2014 The Culinary Institute of America. All rights reserved. M EASURING WITH P RECISION Ingredients are purchased and used following one of three measuring conventions: – Measuring by count: A measurement of whole items. – Measuring by volume: A measurement of the space occupied by a solid, liquid, or gas. – Measuring by weight: A measurement of the mass, or heaviness, of a solid, liquid, or gas. Key Points

4. Copyright ©2014 The Culinary Institute of America. All rights reserved. S CALES Before using any scale, take certain steps to account for the weight of the container. – Beam balance scale – Spring scale – Digital scale Key Points

5. Copyright ©2014 The Culinary Institute of America. All rights reserved. V OLUME M EASURING T OOLS Equipment: – Graduated pitchers/beakers – Measuring cups/spoons Process: – Liquid: Use smallest measure, place on a level surface, read at eye level. – Dry: Overfill measure, use a straightedge to scrape the excess away. Key Points

6. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS Always read through any formula completely before you start. When increasing or decreasing a formula, equipment modifications may be necessary. Once you have read through and evaluated or modified the formula, assemble your equipment and ingredients—the baker’s mise en place. Best Practices

7. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS Suit the specific needs of an individual pastry kitchen or bakeshop. Establish overall yields, serving sizes, holding and serving practices, and plating information. Ensure consistent quality and quantity. Permit pastry chefs and bakers to gauge the efficiency of their work. Reduce costs by eliminating waste as appropriate. Standardized Formulas: Key Functions

8. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS Name or title Yield for the formula Portion information for each serving Ingredient names Ingredient measures Ingredient preparation instructions Equipment information Preparation steps Service information Holding and reheating procedures Critical control points Standardized Formulas: Recipe Elements

9. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS Often you will need to modify a formula. Scenarios can include: – Increasing or decreasing the yield. – Adapting a formula from another source to a standardized format. – Adjusting a standardized formula for a special event, such as a banquet or a reception. Formula Calculations

10. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS (FCF) = Desired yield/Original yield Converting to a common unit of measure – For some ingredients, straightforward multiplication or division is all that is needed. – To convert for a different number of servings, use the following formula. Number of servings × Serving size = Total yield – To convert for a different serving size, determine the total original yield of the formula and the total desired yield, and then determine the FCF. Formula Calculations: Formula Conversion Factor (FCF)

11. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS First determine the total original yield of the formula and the total desired yield. 4 × 2 fl oz = 8 fl oz (total original yield) 40 × 2 fl oz = 80 fl oz (total desired yield) Then determine the formula conversion factor. 80 fl oz/ 8 fl oz = 10 (the formula conversion factor or FCF) Modify the formula as described above by multiplying formula measures by 10. Formula Calculations: Formula Conversion Factor (FCF)

12. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS For accuracy, most ingredients are measured by weight. – Weight is measured in ounces (oz) – Volume is measured in fluid ounces (fl oz) Volume does not equal weight – Water is the only exception: 1 fl oz/30 mL (volume) equals 1 oz/28 g (weight). Formula Calculations: Volume vs. Weight Measure

13. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS The volume measure of another ingredient can be converted into a weight if you know how much a cup of the ingredient (prepared as required by the formula) weighs. For example, suppose that 1 cup all-purpose flour = 4 ounces. If a recipe calls for 3 cups of flour, but you only have a scale, use the conversion. 3 cups x 4 ounces/cup = 12 ounces Formula Calculations: Volume vs. Weight Measure (cont’d)

14. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS The Metric System Units of measurement: – The gram is the basic unit of weight – The liter is the basic unit of volume – The meter is the basic unit of length Prefixes added to the basic units indicate larger or smaller units. The U.S. System Units of measurement: – Ounces and pounds measure weight – Teaspoons and tablespoons measure fluid ounces – Cups, pints, quarts, and gallons measure volume. Formula Calculations: U.S. and Metric Measures

15. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS To convert ounces and pounds to metric: – Multiply ounces by 28.35 to determine grams. – Divide pounds by 2.2 to determine kilograms. 3 ounces x 28.35 g = 85 g 907 g / 28.35 g = 32 ounces = 2 pounds Formula Calculations: U.S. and Metric Measures (cont’d)

16. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS To convert metric grams to ounces or pounds: Divide grams by 28.35 to determine ounces. Divide grams by 454 to determine pounds. To convert fluid ounces to metric milliliters: Multiply fluid ounces by 30 to determine milliliters. To convert metric milliliters to fluid ounces: Divide milliliters by 30 to determine fluid ounces. Formula Calculations

17. Copyright ©2014 The Culinary Institute of America. All rights reserved. B AKING F ORMULAS Formula Calculations (cont’d)

18. Copyright ©2014 The Culinary Institute of America. All rights reserved. T HERMOMETERS Types: – Instant-read thermometer – Candy thermometer – Stem thermometer – Probe thermometer To check a thermometer’s accuracy, let it stand for 10 minutes in boiling water. It should read 212°F/100°C. Key Points