1. Provided by the LAUSD Food Services Division WEIGHTS & MEASURES AN OVERVIEW

2. Overview The purpose of this training is to familiarize you with the basics of the following: Liquid Measurements Dry Measurements Weight versus Volume Types of Kitchen Scales

3. Purpose and Benefits In order to properly execute our recipes we must be familiar with certain kitchen basics. The ability to differentiate between volume and mass will help to ensure the accuracy needed in the production of those recipes.

4. There are many different types of scales used in a kitchen to accurately measure ingredients. Here are some examples. Baker ‘s scale

5. This is typical of the type of scale you will be using in your schools. It is an older model of a balance scale with counter weights and a slide bar (Brass Beam). The brass beam is used for ounce measurements and the larger weights are measured in pounds. Note that the slide bar is further broken down into fractions of an ounce.

6. Liquid and Dry Measures According to the “American Heritage Dictionary” Liquid and Dry measurements are defined as: Liquid measure: 1.The measurement of liquid capacity. 2.A unit or system of units of liquid capacity. Dry Measure: 1.A system of units for measuring dry commodities such as grains, fruits and vegetables.

9. Using a scale will improve the accuracy of your measurements and help to standardize the production of your recipes. Questions?

10. Demonstrate how to use scale Demo weights and measures Dry and liquid Measuring cups, spoons