MEASURING INGREDIENTS

PROPERLY
DRY INGREDIENTS
 FLOUR
• Sift the flour to remove lumps and scoop it
to fill the measuring cup until it overflows.
• Do not shake the measuring cup but level
the flour with a spatula or the edge of a
knife.
 BAKING SODA/BAKING POWDER

• Remove the lumps by stirring.

• Dip the measuring spoon into the
powder or scoop the baking powder or
baking soda, then level it off with a
spatula.
 POWDERED MILK
• Remove the lumps by stirring.
• Scoop lightly to fill the measuring cup without
shaking until it overflows.
• Use the spatula or the straight edge of a knife to
level the measurement
 WHITE SUGAR
• Sifting is not necessary unless it is lumpy.
• Fill the measuring cup or scoop the sugar until it
overflows.
• Do not shake the measuring cup but level the
sugar with a spatula or the edge of a knife.
 BROWN SUGAR
• Roll out the lumps, remove the dirt and pack into the
measuring cup until the sugar follows the shape of the
cup when inverted.
• When removed from the measuring cup, the brown
sugar will be molded into the shape of the cup if
packed properly.
WET INGREDIENTS
 LIQUID INGREDIENTS
• A liquid measuring cup is used to measure large
quantities of liquids.
• Set the cup on a level surface.
• Never lift the cup while pouring the liquid.
• Read the scale from the side of the cup.
 SOLID FATS
• Fill the measuring cup with shortening
and press down until it is full.
• Level the fat with the spatula or the
edge of a knife.
PORTION CONTROL, YIELDS,
WEIGHTS AND SIZES
 What is Portion Control?
• Portion control means getting the right number of servings
from a recipe and serving the right amount.
• It requires following the standardized recipes exactly.
• It involves planning menus carefully, purchasing an
adequate amount of food, preparing, storing, and serving
food.
IMPORTANCE OF PORTION CONTROL
• 1. It provides the correct serving size to meet the nutritional needs.
• 2. It helps control costs.
• 3. It helps minimize waste.
• 4. It helps to guide the ordering and preparation of food.
• 5. It is a contributing factor in giving a consistent yield and portion size.
• 6. Customers know exactly how much food to expect.
• 7. Customers get the same portion size
Methods of Portion Control
 CUTTING
• It is a method of dividing food into uniform pieces before it is placed on
the serving line.
• Examples: sheet cakes, rolls, or brownies
CAKE CUTTING GUIDE
 WEIGHING
• It is a method that makes use of a food scale to create portions based on
weight.
 MEASURING
• It is a method of portioning food on the serving line that involves the use
of scoops or ladles.
•
 COUNTING
• It is a name or list (the units of a group or collection) one by one in order
to determine the total number.
 SUGGESTIONS FOR CONTROLLING
PORTIONS
• 1. Follow the recipes accurately when measuring and weighing ingredients.
• 2. Be sure the servers know the planned portion size for each baked
products to be served.
• 3. Prepare a sample tray or plate before serving to visualize the amount to
serve.
• 4. Use the correct type and the correct size portion control tool for each food
item.
 CAKE
INGREDIENTS
CAKE FLOUR