1.1 Introduction and Measurement Techniques


  • 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
2 tbsp. brown sugar
¾ tsp. cinnamon
1½ tsp. flour
1½ tsp. butter
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.

  1. Vegetable Peeler
  2. Pastry Blender
  3. Broiler Pan
  4. 1 Pint Baking Dish
  5. Water Bath
  6. Cutting Board
  7. Custard Cup
  8. Double Boiler
  9. Mesh Strainer
  10. Saucepan
  11. Sauté pan
  12. 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


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Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.