Standard And Local Measurements

Akopọ

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.

Awọn Afojusun

  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

Akọ̀wé Ẹ̀kọ́

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.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Standard And Local Measurements. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  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

Awọn Iwe Itọsọna Ti a Gba Nimọran

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

Àwọn Ìbéèrè Tó Ti Kọjá

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Standard And Local Measurements lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2018

Ibeere 1 Ìròyìn

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.

 

Wo Idahun