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MEASUREMENTS AND TECHNIQUES

QUESTIONS- p. 2

l. What are the relationships between grams, ounces, and pounds?

Grams, ounces, and pounds are all units of measurement of weight. Note that an ounce is a measurement of weight whereas a fluid ounce is a measurement of volume.

1 pound = 16 ounces
1 ounce = 28.35 grams
1 pound = 453.59 grams

2. What is the advantage of a graduated cylinder versus a liquid
measuring cup in experimental foods?

Graduated cylinders may deliver a more accurate measurement for the following reasons:
1) The graduated cylinder has a greater number of graduations per measure. For
example, a 250 mL measuring cup has 25 mL graduations, whereas a typical 100 mL
or 50 mL graduated cylinder is graduated in 1 mL graduations.
2) Graduated cylinders are narrower across the top, therefore having less surface
area. A larger surface area could contribute to error in reading the meniscus.

3. What type and size of measuring utensils(s) would you use to measure:

To measure the following, use imperial measuring equipment as indicated.

1/3 c flour 1/3 c dry measure
3/4 c flour 1/2 c + 1/4 c dry measure
3/8 c flour 1/4 c dry measure + 1 tbsp + 1 tbsp small liquid & dry measure
5 tbsp milk 1/4 c dry measure or small liquid & dry measure + 1 tbsp
To measure the following, use metric measuring equipment as indicated.
250 mL flour 250 mL dry measure
140 mL flour 125 mL dry measure + 15 mL small dry measure
150 mL milk 250 mL liquid measure
25 mL salt 25 mL small liquid & dry measure

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4. How would you measure 1/8 tsp salt? 1/16 tsp salt?

1/8 tsp salt: 1/2 of a 1/4 tsp small liquid & dry measure
Or
1/8 tsp = approximately 1/2 mL, therefore 1/2 of a 1 mL small liquid or dry measure could be used.
1/16 tsp: use a pinch.

QUESTIONS- p. 5

1. Why might the weight of a cup of flour differ from the standard?

Every brand name of flour may differ in weight for the following reasons:

1) Standards for the weight of a cup of flour are set in the U.S., where different strains of wheat from those commonly found in Canada are used. Different strains of wheat may have different percentages of protein and starch, leading to different weights per volume. One has no control over the strain of wheat that is used in a particular brand of flour.

2)Different brands may have slightly different particle sizes which would lead to different weight per volume.

3)Extraction level or the portion of the wheat kernel used to produce the flour may vary. The higher the extraction level, the greater the portion of the kernel used, the heavier the flour per cup. Therefore, whole wheat flour is heavier than all purpose flour.

4)Humidity in the environment at the time of weighing could vary. Due to its ability to attract and hold moisture,flour would become heavier in a more humid environment.

5) The measuring technique of the individual and the tolerance of the measuring equipment may vary. The equipment used to set standards is usually much more sensitive than that normally available.

2. Why is it easier to measure sugar than flour?

Sugar has evenly sized particles which are free flowing, they don't pack or clump together. Flour particles, on the other hand, do tend to pack and clump together. Because of this packing problem,the weight of each cup measured can vary.

3. Why does Instantized flour not require sifting? Whole Wheat flour?

Instantized flour is a flour which has fairly large particles of uniform size.

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As a result, the flour does not pack, and measuring it presents no special problem. Therefore, sifting before measuring is not necessary, and, in fact, because of its nature, the flour tends to pass right through the sifter. Whole wheat flour contains the bran and germ of the wheat. Sifting would separate out some of these components. The flour should, however, be stirred before measuring to ensure even distribution of these components.

4. A formula calls for 200 g of cake flour. Should it be sifted before it is weighed?

When measuring flour by weight, it is not necessary to sift the flour before measuring as sifting merely adds air to the flour. Thus, the volume is altered by sifting but the weight is unaffected.

5. In attempting to control the quantity of solid ingredients in a food mixture would weighing or volume measuring be best? Why?

Weighing has advantages provided the scale or balance used is accurate, sufficiently sensitive for the amount being weighed, and used properly. In this case, weighing would be a more precise measuring technique as the problem of packing is eliminated and it does not matter if there are trapped air spaces or not.

6. Would you recommend using 4 tablespoons or a glass measuring cup marked in 1/4 cups to measure 1/4 cup of liquid? Why?

When measuring liquids it is more accurate to use a measure that will contain the total required volume in that one measure. There is a certain percentage of error possible with each measure taken: therefore the fewer measures used, the lower the overall error due to measurement technique. Also, there is less chance of spillage using only one measure. It is recommended that a measure with subdivisions and with a headspace above the mark to be measured be used to measure liquids which flow.

7. How many ounces by volume in 1 c sugar. How many ounces by weight in 1 c sugar?

1 cup white granulated sugar = 8 ounces by volume
                                          = 7.1 ounces by weight

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8. Approximately how many cups are there in one pound of each of the following (see AHEA Buying Guide section)

9. How many cups in a Canadian quart of milk? 5        An America quart? 4          

10. Can the standards for weights found in AHEA Handbook be used if accuracy is required? Explain.

AHEA Handbook standards cannot be relied on when accuracy of measure is required because each measuring situation is unique. There may be variables in environmental conditions (eg. humidity), the nature of the ingredients (eg. the strain of wheat), individual measuring technique or the accuracy of the measuring equipment used. See #1. For optimum accuracy, it is best to develop your own standard. This can be done by taking 10 measures and weighing each one. The standard is obtained by taking the average weight of the ten measures.