| A | B |
|---|
| Describe the use of a balance scale/baker's scale | A balance scale weighs dry ingredients in the bakeshop |
| Describe the use of a bimetallic stemmed thermometer | These thermometers are useful for checking large or thick food |
| Describe the use of a digital (electric) scale | This is a precise scale used to measure weight. It provides a digital readout in both U.S. and metric systems |
| Describe the use of a ladle | Ladles come in various sizes, measured in fluid ounces and milliliters so they can be used to portion out liquids |
| Describe the use of a measuring cup | Measuring cups measure varying quantities of both dry goods and liquids. Measuring cups with spouts measure liquids, and those without spouts measure dry ingerdients |
| Describe the use of a measuring spoon | Cooks use measuring spoons to measure small quantities of spices or liquids. The spoons measure in the amounts of 1/8 teaspoon (not all sets include this smallest size), 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and one tablespoon |
| Describe the use of a portion scale | use this scale to measure recipe ingredients, from 1/4 ounce to 1 pound to 2 pounds |
| Describe the use of a scoop | This short-handled measuring utensil scoops out soft foods, such as ice cream, butter, and sour cream. Portion scoops come in various sizes |
| Describe the use of a thermocouple | This thermometer measures temperature in thick or thin foods almost instantly. Do not leave this kind of thermometers in foods as they cook |
| Describe the use of volume measures | Volume measures are similar to liquid measuring cups but bigger, usually available in sizes of 1 pint, 1 quart, 1/2 gallon, and 1 gallon |
