Units of Measure

There are three types of measurements used to measure ingredients and to serve portions in the restaurant trade. Recipes may have all three types of measurement. A recipe may call for 3 eggs (measurement by count), 1 cup of milk (measurement by volume), and 1 Lb. (#) of eggs (measurement by weight).

Count

Number measurement is only used when an accurate measurement is not critical and the items to be used are understood to be close in size. For example, “3 eggs” is a common measurement called for in recipes, not just because 3 is easy to count but also because eggs are graded to specific sizes. Most recipes call for large eggs unless stated otherwise. Numbers are also used if the final product is countable. For example, 24 premade tart shells would be called for if the final product is to be 24 filled tart shells.

Volume

Volume measurement is usually used with liquids or fluids because such items are awkward to weigh. It is also used for dry ingredients in home cooking, but it is less often used for dry measurement in the industry.

Volume is often the measure used when portioning sizes of finished product. Portion scoops are used to dole out vegetables, potato salad, and sandwich fillings to keep serving size consistent. Ladles of an exact size are used to portion out soups and sauces. Ladles are sized in ounce. On a disher, the number refers to the number of full scoops needed to fill a volume of one quart.

Weight

Weight is the most accurate way to measure ingredients or portions. When proportions of ingredients are critical, their measurements are given in weights. This is particularly true in baking where it is common to list all ingredients by weight, including eggs (which, as mentioned earlier, in almost all other applications are called for by count). Whether measuring solids or liquids, measuring by weight is more reliable and consistent.

Weighing is a bit more time consuming and requires the use of scales, but it pays off in accuracy. The reason weight is more accurate than volume is because it considers factors such as density, moisture, and temperature that can have an effect on the volume of ingredients. For example, 250 mL (1 cup) of brown sugar (measured by volume) could change drastically depending on whether it is loosely or tightly packed in the vessel. On the other hand, 500 grams (17.63 oz.) of brown sugar will always be 500 grams (17.63 oz.).

Also flour, which one might think is very consistent, will vary from location to location, and the result will mean an adjustment for liquid needed to get the same consistency when mixed with a given volume.

Digital portion scales are commonly used in industry and come in various sizes to measure weights up to 5 kg (11 lbs.). This is adequate for most recipes, although larger operations may require scales with a larger capacity.