Standard And Local Measurements

Aperçu

Two cooks follow the same jollof recipe, yet one pot comes out perfect every single time and the other is a lottery: today too salty, tomorrow too dry. The difference is rarely talent. It is measurement. A recipe is only a promise that the same amounts, cooked the same way, will give the same result, and that promise holds only when the amounts are measured the same way each time.

This lesson teaches the two languages of quantity a Nigerian caterer must speak. The first is the standard language of grams, litres, degrees Celsius and the level teaspoon, tablespoon and cup, the same anywhere in the world. The second is the market language of the mudu, the congo, the derica, the paint rubber and the milk tin, the measures the trader actually pours with. You will learn to convert between them, to scale a recipe up for a crowd, and to cost a menu to the naira.

Objectifs

  1. Distinguish between standard and local units of measurement
  2. Identify the standard units of weight, volume and temperature used in catering
  3. Convert between common standard measurements
  4. Describe local Nigerian measures such as the derica, mudu, congo and paint rubber
  5. Explain the importance of accurate measurement in food preparation and costing

Note de cours

A caterer in Lagos wins a contract to cook for two hundred guests. She has cooked the dish a hundred times for her own family, but always by feel: a handful of this, a tin of that. Now she must tell an assistant exactly what to buy, brief a second cook in another kitchen to match her taste, and quote a price that covers her costs and still leaves a profit. Feel cannot do any of that. Only measurement can. The caterer who can move freely between the gram and the mudu, the litre and the derica, is the one who can scale a recipe, keep a dish consistent, and cost a job without guessing. This lesson gives you that fluency.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Standard And Local Measurements. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  1. One tablespoon is equal to about: A. 5 ml B. 10 ml C. 15 ml D. 25 ml Answer: C
  2. Which of the following is a LOCAL measure? A. Litre B. Gram C. Mudu D. Millilitre Answer: C
  3. A standard measuring cup holds about: A. 100 ml B. 150 ml C. 250 ml D. 500 ml Answer: C
  4. A derica is approximately equal to: A. Twice a mudu B. Half a mudu C. A paint rubber D. One litre Answer: B
  5. One litre is equal to: A. 10 millilitres B. 100 millilitres C. 1000 millilitres D. 10000 millilitres Answer: C

Livres recommandés

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Année: 2021
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Description: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Sous-titre: Tenth edition
Éditeur: Hodder Education
Année: 2020
ISBN: 978-1-3983-0015-6
Description: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Sous-titre: Eleventh edition
Éditeur: Hodder & Stoughton
Année: 2004
ISBN: 978-0-340-81147-4
Description: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Questions précédentes

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Standard And Local Measurements des années précédentes.

WAEC SSCE - Catering Craft Practice - 2018

Question 1 Rapport

TEST OF PRACTICAL KNOWLEDGE QUESTION


The diagram below are portion control equipment. Study them and answer questions 4(a) and 4(b)

(a) Name the equipment labelled I, II, III and IV.

(b) State one use each of the equipment labelled I, II, III and IV. 

(c) List four points to note when correcting a crream soup.

 

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