Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as...
-
Upload
alban-hawkins -
Category
Documents
-
view
213 -
download
0
Transcript of Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as...
![Page 1: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/1.jpg)
Weights and Measures
Visual 1
![Page 2: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/2.jpg)
Visual 2
Introduction
The last customer deserves the same quality as the first customer.
![Page 3: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/3.jpg)
Visual 3
Recipes indicate the amount of each ingredient in two waysvolume and weight.
![Page 4: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/4.jpg)
Visual 4
Video Segment – Weights and Measures
![Page 5: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/5.jpg)
Visual 5
Use volume to measure liquid ingredients and other ingredients in amounts less than two ounces.
• teaspoon
• tablespoon
• fluid ounce
• cup
• pint
• quart
• gallon
Volume Measures
![Page 6: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/6.jpg)
Visual 6
Always measure ingredients in the largest appropriate container.
![Page 7: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/7.jpg)
Visual 7
Measuring Spoons
![Page 8: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/8.jpg)
Visual 8
Nested Measuring Cups
![Page 9: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/9.jpg)
Visual 9
Graduated Dry Measures
![Page 10: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/10.jpg)
Visual 10
Graduated Liquid Measures
![Page 11: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/11.jpg)
Visual 11
Apply basic rules for measuring different types of ingredients.
![Page 12: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/12.jpg)
Visual 12
Weigh peanut butter and solid fat such as butter and shortening.
![Page 13: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/13.jpg)
Visual 13
Follow proper techniques for measuring liquid ingredients.
![Page 14: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/14.jpg)
Visual 14
Weighing is faster, easier, and more accurate than measuring ingredients by volume.
![Page 15: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/15.jpg)
Visual 15
Ounce and pound are the only two measures of weight used in food preparation.
![Page 16: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/16.jpg)
Visual 16
Some recipes do not show both volume and weight.
Use the “Food Weights and Approximate Equivalents in Measures” chart to make conversions.
![Page 17: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/17.jpg)
Visual 17
Scales are used to measure ingredients by weight.
![Page 18: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/18.jpg)
Visual 18
Traditional scales come in sizes to weigh 2 to 50 pounds.
![Page 19: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/19.jpg)
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.
![Page 20: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/20.jpg)
Visual 20
This training was conducted by the
National Food Service Management InstituteThe University of Mississippi
www.nfsmi.org800-321-3054
![Page 21: Weights and Measures Visual 1. Visual 2 Introduction The last customer deserves the same quality as the first customer.](https://reader037.fdocuments.us/reader037/viewer/2022110208/56649dce5503460f94ac22a8/html5/thumbnails/21.jpg)
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