Visual 11 Apply basic rules for measuring different types of ingredients.
Visual 12 Weigh peanut butter and solid fat such as butter and shortening.
Visual 13 Follow proper techniques for measuring liquid ingredients.
Visual 14 Weighing is faster, easier, and more accurate than measuring ingredients by volume.
Visual 15 Ounce and pound are the only two measures of weight used in food preparation.
Visual 16 Some recipes do not show both volume and weight. Use the “Food Weights and Approximate Equivalents in Measures” chart to make conversions.
Visual 17 Scales are used to measure ingredients by weight.
Visual 18 Traditional scales come in sizes to weigh 2 to 50 pounds.
Visual 19 Accuracy is very important when weighing ingredients. Place the container for the ingredient on the platform. Be sure the pointer is on zero when you begin.
Visual 20 This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054
Visual 21 National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs