MEASURING DEVICES

1. SCALES- Most recipe ingredients are measured by weight, so accurate scales are very important. Portions scales are used for measuring ingredients as well as for portioning products for service.
2. VOLUME MEASURES-Used for liquids have lips for easy pouring, Sizes are pints, quarts, half gallons and gallon, Each sized A marked off into fourths by rigeds on the sides.
3. MEASURING CUPS-Are available in 1-, 1/3-, and 1/4cup sizes. They can be used for both liquids and dry measures.
   
4. MEASURING SPOONS-Are used for measuring very small volumes: 1 tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon. They are used most often for spices and seasonings.
5. LADLES- Used for measuring and portioning liquid. The size, in ounces, is stamped on the handle.
6. SCOOPS- Come in standard sizes and have a lever for a mechanical release. They are used for portioning soft solid foods.
7. THERMOMETERS- Used to measure temperatures. There are many kinds for many purposes.

• Meat thermometer indicates internal temperature of meats.
• Instant read thermometer gives reading within a few seconds of being inserted in a food products.
• Fat thermometers and Candy thermometers test temperatures of frying fats and sugar syrups.
• Special thermometers are used to test the accuracy of oven, refrigerator, and freezer thermostats.