Weight

Balance Scale

Spring Scale

Capacity

 

Cups

Pitchers

Spoons

Temperature

Candy/Deep Fat

Conventional

Cooks

Digital

Meat

Weight

Balance Scale image

Principle use

• Saves time and assures accuracy in food preparation and service when amounts are expressed as weight (ounces or pounds)

Special Characteristics

• May be spring type or gravity activated balance type
• Are calibrated to U.S. standard of weight

Operating Hints

• Free weights and graduated indicator bar (1/4 oz. to 16 oz.) total 16 pounds
• Place scale pan on left platform and counter weight on right platform
• Place free weights on right platform and set indicator bar as needed
• Add ingredients to scale pan quickly until scale begins to swing, then small amounts until it is balanced

Cleaning

• Clean daily using a damp cloth
• Air dry
• Scale pans and free weights may be immersed as needed

Measurement Index

 

Spring Scale image

Principle use

• Save time and assure accuracy in food preparation and service when amounts are expressed as weight (ounces or pounds)

Special Characteristics

• May be spring type or gravity activated balance type
• Are calibrated to U.S. standard of weight

Operating Hints

• Dial on front of scale may be graduated from 1/4 oz. to 32 oz. or from 1/4 lb. to 25 lbs.
• Protect platform with waxed tissue or plastic wrap for ease of cleaning
• Make sure needle/indicator is at zero when starting
• Picking up scale by platform may damage mechanism

Cleaning

• Clean daily using a damp cloth
• Air dry
• Scale pans and free weights may be immersed as needed

Measurement Index

Capacity

Cups image

Principle Uses

• Saves time and assures accuracy in food preparation when amounts are expressed as volume. (Fluid ounce, cup, pint, quart, gallon)

Special Characteristics

• Clear plastic or metal construction
• Space above graduated measure to prevent spilling
• Handle and lip for easy pouring

Operating Hints

• Set on flat, level surface and read at eye level
• Use largest possible capacity to avoid compounding small errors
• Although not customary in professional kitchens, recipes may direct measuring of solid or dry ingredients. Graduated cups without a rim or pouring lip and graduated spoons are used for this purpose

Cleaning

• Use everyday washing procedures
• Rough handling may cause dents or cracks making measures inaccurate in use

Measurement Index

 

Pitchers image

Principle Uses

• Saves time and assures accuracy in food preparation when amounts are expressed as volume. (Fluid ounce, cup, pint, quart, gallon)

Special Characteristics

• Clear plastic or metal construction
• Space above graduated measure to prevent spilling
• Handle and lip for easy pouring

Operating Hints

• Set on flat, level surface and read at eye level
• Use largest possible capacity to avoid compounding small errors
• Although not customary in professional kitchens, recipes may direct measuring of solid or dry ingredients. Graduated cups without a rim or pouring lip and graduated spoons are used for this purpose

Cleaning

• Use everyday washing procedures
• Rough handling may cause dents or cracks making measures inaccurate in use

Measurement Index

 

Spoons image

Principle Uses

• Saves time and assures accuracy in food preparation when amounts are expressed as volume. (Fluid ounce, cup, pint, quart, gallon)

Special Characteristics

• Clear plastic or metal construction
• Space above graduated measure to prevent spilling
• Handle and lip for easy pouring

Operating Hints

• Set on flat, level surface and read at eye level
• Use largest possible capacity to avoid compounding small errors
• Although not customary in professional kitchens, recipes may direct measuring of solid or dry ingredients. Graduated cups without a rim or pouring lip and graduated spoons are used for this purpose

Cleaning

• Use everyday washing procedures
• Rough handling may cause dents or cracks making measures inaccurate in use

Operating Hints

• Preheat for more predictable results

Cleaning

• Daily with mild detergents, wash, rinse and dry
• De-lime as needed
• Check gaskets and drains daily
• Replace gaskets when damage or leaking is observed

Measurement Index

Temperature

Candy/Deep Fat image
Conventionalimage
Cooksimage
Digital image
Meat image

Principle use

• Measuring temperatures when receiving, storing, cooking or holding foods and dishwashing

Special Characteristics

• Many types and styles are available to meet specific requirements
• Stems vary from bi-metal to large core glass columns
• Read outs vary from pointer column to digital
• Ranges vary from minus 40 degrees to over 1000 degrees Farenheit

Operating Hints

• Choose thermometers with protective case
• Choose appropriate range options (may vary with manufacturer)

  - Brewing, Cooking, Holding 0 to 220 degrees F

  - Candy, Deep Fat Frying 200 to 400 degrees F

  - Meat 100 to 190 degrees F

  - Storeroom -40 to 120 degrees F

• Insert stem sufficiently -- generally 1/2 way on shaft
• Wait sufficient time -- generally one minute beyond last change
• Recalibrate often -- always if dropped

Cleaning

• Follow manufacturer's instructions
• Prevent cross-contamination in use by wiping with alcohol swab after each use before returning thermometer to protective case

Measurement Index