Commercial Cooking 10, 20, 30
Demonstrate appropriate measurement techniques used in commercial cooking.
Indicators for this outcome
| (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. |
Loading...
