1.1 Introduction and Measurement Techniques
Objectives
- Observe and demonstrate ability to use standard measurement techniques, which are necessary to obtain accurate proportions of ingredients and consistent formulation of food products.
Laboratory Problems
- Observe laboratory procedures; locate and use laboratory equipment.
- Observe measurement techniques for various ingredients.
- Divide a recipe and determine appropriate measurements.
Measurement techniques
Calculate the amount of each ingredient needed to make one-third the amount of the original recipe. List the appropriate utensils for measuring these ingredients, using the minimum number of measurements.
Coffee Cake
| Ingredients | 1/3 Recipe | Measuring Utensils |
| Topping: | ||
| 2 tbsp. brown sugar | ||
| ¾ tsp. cinnamon | ||
| 1½ tsp. flour | ||
| 1½ tsp. butter | ||
| Batter: | ||
| 1⅛ cups sifted flour | ||
| 1½ tsp. baking powder | ||
| ⅜ tsp. salt | ||
| ½ cup sugar | ||
| 1 egg, beaten | ||
| ½ cup milk | ||
| 2 tbsp. vegetable oil |
Heat oven to 350ºF. Blend topping ingredients together until they crumble. Set topping aside.
Sift flour, baking powder, salt, and sugar into mixing bowl. Make a well in the center. Combine egg, milk and oil. Add liquid to dry ingredients, stirring only to blend. Spoon into greased 7 ¾ X 3 ⅝-inch loaf pan and sprinkle with topping.
Bake at 375ºF for about 25 minutes or until cake springs back when pressed lightly with a finger.
Lab Scavenger Hunt
In your lab unit – find items 1-12 listed below and place them on your counter. When you have located all of the items, let the instructor or TA know.
- Vegetable Peeler
- Pastry Blender
- Broiler Pan
- 1 Pint Baking Dish
- Water Bath
- Cutting Board
- Custard Cup
- Double Boiler
- Mesh Strainer
- Saucepan
- Sauté pan
- Loaf pan (5½”x2¾”)
| Bonus Items (not in your lab station) | Location in lab |
| 13. Towel drying rack | |
| 14. Scales | |
| 15. Extra mixing bowls | |
| 16. Plates and cups for sampling prepared food |
