Child Care
Fact Sheet
Measuring and Weighing
What is the importance of measuring and weighing?
Success in food preparation depends on the correct amount of ingredients in the recipe. The
only way to get the correct amount is by weighing or measuring each ingredient.
Equipment
Equipment to measure volume includes
• Measuring spoons
• Dry measuring containers
• Liquid measuring containers
1/3
TE
A
ASPO
1/4 TE
O
N
N
SP
O
OO
A SP
2
1 TE
ON
1 TABLESPOON
1/
Measuring spoons are used to measure small
amounts of ingredients. Dry measuring
containers are used to measure small amounts of
dry and solid ingredients. Liquid measuring
containers are used to measure small amounts of
liquid ingredients.
1/4
1/2
1 cup
In addition to using the right measuring equipment, it is important to follow the correct
techniques for measuring and weighing.
Advantages of weighing ingredients
• When measuring large amounts of ingredients it is better to use a scale.
• It is easier to weigh large amounts than using measuring containers.
• Even if you are only using a small amount of an ingredient such as peanut butter or
shortening it is easier to weigh than to press the ingredient into the container. These
ingredients would have to be pressed firmly into the measuring cup and leveled off with a
straight-edge.
National Food Service Management Inst itute • The Universit y of Mississippi
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Child Care
Fact Sheet
Measuring and Weighing, continued
Weighing is easier, faster, and more accurate than
measuring by volume. Ounces and pounds are the only
two measures of weight that we use in food preparation.
Equipment for Weighing
Equivalent Weight Measures
16 ounces
12 ounces
8 ounces
4 ounces
=
=
=
=
1 pound
¾ pound
½ pound
¼ pound
Scales are used to measure ingredients by weight. In
food service, it is important to use scales that have been calibrated. You should always handle
scales properly to maintain accurate readings. Scales should be handled by the base and never
picked up by the platform.
There are basically two types of scales used in food
preparation, traditional and electronic.
The traditional scale that is used in food preparation comes
in sizes to weigh 2 to 50 pounds. The dial may be fixed
(stationary) or adjustable. If the scales are fixed you have to
place the container on the platform and record the weight
of the container before adding ingredients that are to be
weighed. If using the adjustable scale place the container
on the platform and turn the pointer to 0. Add the ingredient
until the dial indicates the required weight.
The electronic scale has a tare button which allows you to
weigh ingredients without including the weight of the
container. Simply place the empty container on the scale
and press the tare button to return the scale to 0 and then add the ingredients.
Accuracy is very important when weighing ingredients and can be the difference in a product
that is fabulous or one that is just okay.
References
National Food Service Management Institute. (2007). On the Road to Professional Food
Preparation: Breakfast Lunch Training (2nd. Ed.)
This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through a grant
agreement with The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of
Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government. The University of
Mississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA Employer.
For more information, contact NFSMI at 800-321-3054 or www.nfsmi.org.
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