Standard And Local Measurements

Overzicht

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.

Doelstellingen

  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

Lesnotitie

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.

Lesevaluatie

Gefeliciteerd met het voltooien van de les op Standard And Local Measurements. Nu je de sleutelconcepten en ideeën, het is tijd om uw kennis op de proef te stellen. Deze sectie biedt een verscheidenheid aan oefeningen vragen die bedoeld zijn om uw begrip te vergroten en u te helpen uw begrip van de stof te peilen.

Je zult een mix van vraagtypen tegenkomen, waaronder meerkeuzevragen, korte antwoordvragen en essayvragen. Elke vraag is zorgvuldig samengesteld om verschillende aspecten van je kennis en kritisch denkvermogen te beoordelen.

Gebruik dit evaluatiegedeelte als een kans om je begrip van het onderwerp te versterken en om gebieden te identificeren waar je mogelijk extra studie nodig hebt. Laat je niet ontmoedigen door eventuele uitdagingen die je tegenkomt; beschouw ze in plaats daarvan als kansen voor groei en verbetering.

  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

Aanbevolen Boeken

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Ondertitel: Fourteenth edition
Uitgever: Hodder Education
Jaar: 2021
ISBN: 978-1-3983-3295-9
Beschrijving: 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
Ondertitel: Tenth edition
Uitgever: Hodder Education
Jaar: 2020
ISBN: 978-1-3983-0015-6
Beschrijving: 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
Ondertitel: Eleventh edition
Uitgever: Hodder & Stoughton
Jaar: 2004
ISBN: 978-0-340-81147-4
Beschrijving: 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.

Eerdere Vragen

Benieuwd hoe eerdere vragen over dit onderwerp eruitzien? Hier zijn een aantal vragen over Standard And Local Measurements van voorgaande jaren.

WAEC SSCE - Catering Craft Practice - 2018

Vraag 1 Verslag

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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