Step 3: Measurements

  • Measure solid ingredients by weight. Use a kitchen scale to be precise
  • Measure liquid ingredients by volume
  • Use the metric system when measuring all ingredients whenever possible
  • You may use terms like “cup,” “can” or “package” to help your staff prepare the recipe, but remember to also include the millilitres, litres, grams or kilograms
  • Measure seasonings, including salt, every time they are added to the recipe. Remember to include salt added to water for boiling pasta
  • The edible portion of the ingredient is the most important amount to measure. As an option, consider also including the as purchased amount to guide your staff
  • Measure sub-recipes, like breading and marinades, both before and after using them Measure the amount left over or thrown away so that it is not included in the nutrient analysis
  • Measure other ingredients that get discarded, like vegetable peelings
  • Measure any leftover ingredients used in cooking, like oils, fats and greases used for frying or sautéing
  • Include any garnishes added to the finished item, like pickles or grated cheese

Enter the information into your recipe template.

Is it an emergency?

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