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Measuring and Portioning Equipment

Measurements may be based on weight (grams) or volume (teaspoons, litres). It is therefore necessary to have several measuring devices available, incl
Picture shows various types of portioning equipment, scale, measuring cups
© International Culinary Studio

Recipe ingredients must be measured precisely, especially in the bakery, and foods should be measured when served to control portion size and cost.

The devices used to measure and portion foods are, for the most part, hand tools designed to make food preparation and service easier and more precise.

Measurements may be based on weight (grams) or volume (teaspoons, litres). It is therefore necessary to have several measuring devices available, including liquid and dry measuring devices as well as a variety of scales. Thermometers used to ensure food is cooked at the correct temperature and timers are also examples of measuring devices. When purchasing measuring devices, look for quality and accurate markings. These devices must also be serviced on a regular basis.

Scales: Scales are necessary to determine the weight of an ingredient or a portion of food. Volume Measures: Use measuring spoons or measuring cups or jugs. Colour coded portion scoops: Portion scoops come in a range of standardized sizes. Numbers may be stamped on the handle, which indicate the size of the scoop. The higher the scoop number, the smaller the scoop’s capacity. They are often colour coded to avoid cross contamination and to the HACCP standards.

Activity: Look in your kitchen, can you find any portion control equipment? What do you have?

© International Culinary Studio
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