Asian Spicy Recipes - Measuring Equipments

If you are looking forward to spice up your life........then you have come to the right place!

Common measurements taken in a kitchen are weight, volume, temperature and size. Measurements are determined in many different ways in a professional kitchen, depending upon the ingredient to be measured and the system employed by the specific recipes. It is important to have equipment for liquid and dry volume measures for both US and metric, as well as a variety of scales for accurate measurement by weight. Thermometers should display both Fahrenheit and Centigrade temperatures.

1. Scales

Most recipe ingredients are measured by weight, so accurate scales are very important. Portion scales are used for measuring ingredients as well as for portioning products for service.

2. Graduated Measuring Pitchers (Volume measures )

These are used for measuring liquids and are generally available in pint, quart, half gallons and gallon sizes. Each size is marked off into fourths by ridges on the sides.

3. Measuring cups

Are available in 1, ½, 1/3, and ¼ cup sizes. They can be used for both liquid and dry measures.

4. Measuring spoons

Are used for measuring very small volumes: 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. They are used most often for spices and seasonings.

5. Ladles

Are sued for measuring and portioning liquids. The size, in ounces, is stamped on the handle.

6. Scoops

Come in standard sizes and have a lever for mechanical release. They are used for portioning soft solid foods. The number of the scoop indicates the number of level scoopfuls per quart. In actual use a rounded scoopful is often more practical, so exact weights will vary.

7. Thermometers

Measure temperatures. There are many kinds for many purposes:

A meat thermometer – indicates internal temperature of meats. It is inserted before cooking and left in the product during cooking.
An instant-read thermometer – will give readings within a few seconds of being inserted in a food product. It reads from 0 to 220°F. Many chefs carry these in their jacket pockets like a pen, ready whenever needed. Instant-read thermometers must not be left in meats during roasting, or they will be damaged.
Fat thermometers and candy thermometers – test temperatures of frying fats and sugar syrups. They read up to 400°F.
Probe Thermometer- Food hygiene testing instrument to test foods from cold to hot foods out from temperature danger zone (tdz).
Special thermometers - are used to test the accuracy of oven, refrigerator, and freezer thermostats.