Recipe Measurement Guides

Simple Unit of Measurements (Source wiki)

List of Units

Volume
teaspoon (also t or tsp.)
tablespoon (also T, tbl., tbs., or tbsp.)
fluid ounce (also fl oz)
gill (about 1/2 cup)
cup (also c)
pint (also p, pt, or fl pt – Specify Imperial or US)
quart (also q, qt, or fl qt – Specify Imperial or US)
gallon (also g or gal – Specify Imperial or US)
ml, also milliliter, millilitre, cc (and mL only in the US, Canada and Australia).
l, also liter, litre, (and L only in the US, Canada and Australia).
dl, also deciliter, decilitre (and dL only in the US, Canada and Australia).
Mass and Weight[edit]
pound (also lb or #)
ounce (also oz)
mg (also milligram or milligramme)
g (also gram or gramme)
kg (also kilogram or kilogramme)

You know a recipe is a professional level grade recipe when they use weights and not cups or such…

A scale that allows you to tare (zero out) is critical for this.

So if a recipe called for 1 lbs of something you would place your container on it, press the tare button and the scale zero’s out the weight of your container.  Then you add your ingredient.  Then for the next ingredient, you tare the scale again and repeat as needed.  Works great and very fast…

A scale with tare functionality:

tare-scale

Liquid Measuring

If the ingrediant is wet you want to measure using devices that are for that.  I can’t tell you how many times I seen someone use a measuring instrument for dry stuff and wonder why they got a differetnt result than the recipe…

For wet use a measuring cup like these:

liquid

Dry Measuring

Dry measuring cups are usually made of metal or plastic and have an even rim. You dip the cup into the dry ingredients and level off with the straight edge of a knife.

So if it is a dry ingrediant use a cup or similar measuring device.

For example:

drymeasure

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