Weighing and Measuring Food in School Nutrition Programs

Weighing and measuring food is a concept that even experienced school nutrition professionals struggle with. Learn the basic rules, why measuring may be inconsistent among staff, and how to weigh dry foods using a manual or electronic scale.
Video created by Chef Cyndie and the K-12 Team for the North Carolina K-12 Culinary Institute.
Liquid foods should be measured in volume containers. Dry foods may be weighed or measured. Weighing dry foods is more accurate than measuring because foods have different densities and amounts of air, so the same weight may not measure the same. Also, measuring can be inaccurate among staff. If the recipe calls for a measure of dry foods, such as flour, use a scoop to place the flour in the measure, then level off with a flat-edge utensil. Dry foods may be weighed on a manual or electronic scale. If additional ingredients are needed, tare the scale back to zero and weigh the next item. Weigh the amount of food needed. When you use the measure as a weight, you are likely to end up with the wrong amount. To convert weight to measure, weigh the ingredient first, then transfer the amount to the appropriate measure.
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Chef Cyndie and the K-12 Culinary Team
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Culinary Solution Centers created this video with Running Pony Productions. (Oxford Cooking, 090116)

[@kathleendamiano4351]

Informative, many people are not aware that the equipment used to measure "dry" ingredients /"wet" ingredients is different (volume vs weight) for recipes. Thank you