UNITS OF MEASUREMENTS OF BAKERY & CONFECTIONERY

Measuring accurately is probably the most important cooking skill in the kitchen. Home Economists in test kitchens spend many hours testing recipes with varying measurements in a process called 'tolerance testing'. A recipe must perform well even though the ingredient amounts are changed; if the recipe fails tolerance testing, it is not published. Even though the recipes in cook books are quite 'tolerant', the cook still
has to follow basic rules of measuring. Proper measuring is critical to baking. Baking is a science, and when you mix together ingredients, you're creating chemistry, albeit edible chemistry, so being precise is important. There is balance between flour, leaveners, fats, and liquids. Extra salt or baking soda can ruin otherwise perfect cookies. Too much flour makes muffins taste dry and flavorless. No beginning cook should be nonchalant about measuring. The success of your recipe depends on it. As you begin to feel more comfortable with baking, you may feel inclined to experiment a bit, maybe add some chocolate chips to peanut butter cookies, or throw some nuts or dried cranberries into oatmeal cookies, or substitute pecans for walnuts. That's all well and fine, but give it time. You're never too good or experienced to measure.
Measuring Equipment
Using all the measurement and baking tools designed for baking and cooking can be overwhelming and challenging. However, understanding the proper use of baking equipment will lead to quicker and easier baking and better tasting and looking results.
Baking and measuring tools such as measuring cups, different mixing mechanisms and cooking instruments will help ensure you follow recipes accurately and create the baked
goods that you set out to make Measuring Spoons come in sets of four or six, ranging from 1/4 teaspoon to 1 tablespoon.
(Be sure to use graded teaspoons and tablespoons – and not the spoons you use to eat with–for accuracy.) You can use the same measuring tools for both liquids and dry
ingredients. For liquids, fill the spoon until it's full. For dry ingredients, pour or scoop into the spoon until it's full, leveling off the spoon with the straight edge of a spatula or knife.
Never measure over the bowl of ingredients you're using for the recipe. If you over pour or level extra into the bowl, your measurements will not be accurate.
Measuring Cups are essential for every kitchen. You won't find many recipes that don't require measurements of some kind. Measuring cups come in two basic types:
Graded: Graded cups range in sizes from 1/4 cup to 1 cup and can range from 4 to 6 cups in a set. Use graded cups to measure dry ingredients and solid fats, such as shortening.
Glass: Glass cups are available in a wide range of sizes, the most common being 1 cup, 2 cups, and 4 cups. Use these cups for measuring liquids.
When measuring thick, sticky liquids such as honey, molasses, and corn syrup, spray the inside of the measuring glass with nonstick cooking spray or grease it a little with oil. The liquid will then be much easier to remove. Here's a basic guide to
measuring common ingredients.
Flour
Stir flour in the storage container or bag. Using a large spoon, lightly spoon flour from the container into the measuring cup. Do not shake the cup and do not pack the flour. Using the back of a knife or flat blade spatula, level off the flour even with the
top edge of the measuring cup. Don't use the measuring cup to scoop the flour out of the container. You can end up with 150% of the correct measurement if you do this One cup of correctly measured flour should weigh about 120 to 125 grams.

Baking powder and Baking Soda
Stir in the container. Using the measuring spoon, lightly scoop out of the container. Use that knife to level off even with the top edge of the measuring spoon
Sugar
Sugar is measured by scooping the cup or measuring spoon into the container or bag until it is overflowing, then leveling off with the back of a knife.
Brown Sugar
This needs to be packed into the measuring cup. The sugar should retain the shape of the cup when it is dropped into the other ingredients
Powdered Sugar
Powdered sugar usually needs to be sifted to remove small lumps. It is measured by spooning the sugar into the measuring cup from the container, then leveling off with the back of a knife.
Liquid Ingredients
Liquids need to be measured at eye level. Using the liquid measuring cup, pour the liquid into the cup. Then bend over so you are on the same level with the measuring marks. The liquid should be right at the mark, not above or below.
Semi-Liquid Ingredients

Ingredients like sour cream, peanut butter, and yogurt are measured using dry measuring cups because they are too thick to be accurately measured in the liquid cups. Level off sour cream and peanut butter with the back of a knife.

Shortening and Solid Fats
Butter and margarine have measuring amounts marked on the sides of the paper wrapping. One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with the knife. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. Then add shortening until the water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is measured as a liquid.
Liquid Ingredients in Spoons
Make sure that you don't measure small amounts of liquid ingredients over the mixing bowl. It's just too easy to spill, and you don't want 2 teaspoons of almond extract when the recipe only calls for 1 teaspoon
Dry Ingredients in Spoons
Ingredients measured in these small amounts still have to be measured carefully. Overfill the measuring spoons and level off using the back of a knife for the most accurate amounts. Accurate amounts of ingredients like baking soda and powder
are critical to the success of any baked product.
Chopped Ingredients

Pay close attention to whether or not an ingredient is to be chopped, diced or minced, and whether they are measured before chopping or after. Then the foods are placed in the measuring cup so the top is level with the surface.

Comments

Post a Comment

Popular posts from this blog

INTRODUCTION TO BAKERY & CONFECTIONERY

Baking is the cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter or vegetable shortening will cause an item to spread out during the baking process. A bakery (or baker's shop) is an establishment which produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies. Methods: Three methods of baking can be identified. Dry Baking: when baking, steam rises from the water content of the food; this steam combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes Increased Humidity Baking: when b...
Read more

Handling of Tray And Salver

Objectives :  1. Confidently use a salver  2. Confidently use a tray  3. Distinguish where to use a tray and where a salver should be used Equipment Required :-    1. Salver  2. Different commonly used trays Activity :  1. Using salvers  2. A serviette folded in ¼ lengthwise is worn over the sleeve before Holding a salver.  3. A salver is conveniently used to carry drinks, soups, hot beverages like tea, coffee, soft drinks, ice creams etc. and for carrying clean Glass, cutlery and flatware from the dish wash to the sideboard.  4. Hold a salver on your left hand ( in case you are a right hander) and away from your body, never in front of you.  5. Clearance of glassware , centre appointments, napkins , etc are also done on a salver.  The trays used in F&B(s) department are :   1. Tea Tray: used for service of tea/coffee to rooms in the room service department  2. Conti...
Read more

Silver Service Procedure

Objectives 1. To know service of various types of food. 2. To understand the rules of silver service. 3. To execute silver service from various types of hollowware in which food is presented by kitchen. 4. To clear used plates and dishes. 5. Keep order taking pads ready Equipment Required : 1. A training restaurant. 2. Well stocked sideboard. 3. An attached kitchen and a pantry to dispense food and beverage Activity  :  Remember the following rules: 1. Empty plates are placed from the right. 2. Hot food is served on pre – warmed plates. Cold food is served on a cold plate. 3. Silver service is done from the left. 4. While serving from the left, present the food, put your left leg forward so you can go close to the guest plate, bend and serve onto the plate. 5. Serve in small quanties, do not heap food onto the guest plate. 6. Clearance is done from the right. 7. Glasses are placed from the right. 8. Drinks including water are served from the right. 9. U...
Read more