Commercial Cooking 10, 20, 30

(a)	Identify measurements (e.g., weight, volume and count) common to the commercial cooking.
(b)	Describe measurements traditionally used in commercial cooking including weight (e.g., As purchased – AP and Edible portion – EP), volume, count, dry and wet measurement.
(c)	Identify measurement tools (e.g., measuring spoons, measuring cups, thermometers and kitchen scales) common to a commercial kitchen.
(d)	Differentiate between imperial and metric systems of measurement.
(e)	Convert recipe measurements from imperial to metric (e.g., teaspoon to millilitres and pounds to grams) and metric to imperial.
(f)	Measure ingredients using liquid, dry and displacement methods.
(g)	Demonstrate proper scaling techniques.