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Lecture In the hands of a baker: Chapter 2 - The Culinary Institute of America

This chapter will help you: Understand the effects of alcohol in the human body, understand the impact of alcoholism in today’s society, become familiar with the alcohol-related laws, learn the importance of responsible alcohol service,. | Chapter 2: Scaling and Measuring Tools and Techniques Learning Objectives Explain how to measure with precision. Identify different types of scales. Identify different types of volume measuring tools. Describe how to use baking formulas. Identify different types of thermometers. Measuring with Precision Ingredients are purchased and used following one of three measuring conventions: Measuring by count: A measurement of whole items. Measuring by volume: A measurement of the space occupied by a solid, liquid, or gas. Measuring by weight: A measurement of the mass, or heaviness, of a solid, liquid, or gas. Key Points Scales Before using any scale, take certain steps to account for the weight of the container. Beam balance scale Spring scale Digital scale Key Points Beam balance scale: To weigh, slide the hanging weight to the correct notch. To find the weight, move the hanging weight until the platforms are level. Spring scale: Has a platform set on top of a pedestal that contains a spring mechanism for weighing and a dial indicator on the front. Digital scale: Has a stainless-steel platform set on an electronic base with a digital display. 4 Volume Measuring Tools Equipment: Graduated pitchers/beakers Measuring cups/spoons Process: Liquid: Use smallest measure, place on a level surface, read at eye level. Dry: Overfill measure, use a straightedge to scrape the excess away. Key Points 5 Baking Formulas Always read through any formula completely before you start. When increasing or decreasing a formula, equipment modifications may be necessary. Once you have read through and evaluated or modified the formula, assemble your equipment and ingredients—the baker’s mise en place. Best Practices Baking Formulas Suit the specific needs of an individual pastry kitchen or bakeshop. Establish overall yields, serving sizes, holding and serving practices, and plating information. Ensure consistent quality and quantity. Permit pastry chefs and bakers to gauge the efficiency of . | Chapter 2: Scaling and Measuring Tools and Techniques Learning Objectives Explain how to measure with precision. Identify different types of scales. Identify different types of volume measuring tools. Describe how to use baking formulas. Identify different types of thermometers. Measuring with Precision Ingredients are purchased and used following one of three measuring conventions: Measuring by count: A measurement of whole items. Measuring by volume: A measurement of the space occupied by a solid, liquid, or gas. Measuring by weight: A measurement of the mass, or heaviness, of a solid, liquid, or gas. Key Points Scales Before using any scale, take certain steps to account for the weight of the container. Beam balance scale Spring scale Digital scale Key Points Beam balance scale: To weigh, slide the hanging weight to the correct notch. To find the weight, move the hanging weight until the platforms are level. Spring scale: Has a platform set on top of a pedestal that contains a .