Measuring Equipments

Measurements are determined in many different ways in a professional kitchen, depending upon the ingredient to be measured and the system employed by the specific recipes. This is important to have equipment for liquid and dry volume measures for both US and metric, as well as a variety of scales for accurate measurement by weight. Thermometers should display both Fahrenheit and Centigrade temperatures.

Graduated Measuring Pitchers

These are used for measuring liquids and are generally available in pint, quart, and gallon sizes.

Scales

These are used to weigh ingredients for preparation and portion control. Ounce / gram and pound / kilo scales both should be available. Scales may be spring-type, balance beam, or electronic.

Thermometers

An instant reading thermometer is used to measure the internal temperature of food. The stem, inserted in the food, gives an instant reading. Candy and deep-fat thermometers are also helpful.

Measuring Spoons

Measuring spoons typically come in the following sizes; tablespoon, teaspoon, 1/2 teaspoon, and 1/4 teaspoon. Some sets also have 1/2 tablespoon and 1/8 teaspoon measures.