Virginia

Target audience: Cafeteria managers

Welcome to Module 3, Weights and Measures!

In this module, participants will review common measuring tools and scales, learn how to select the right portioning tool, and describe the difference between weight and volume.

Professional Standards - Learning Codes
2130 - Culinary Skills
2140 - Use and Care of Equipment

Objectives
• Identify measuring tools and describe when to use each type.
• Explain how and why to tare a scale.
• Describe different portion tools used in school nutrition programs.
• Explain how to determine which scoop or spoodle to use in a recipe.
• Explain the difference between weight and volume.
• Describe why weight is the better choice.
• Demonstrate accurate measuring and weighing.

This module will take approximately 30 to 45 minutes, depending on the individual.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).

• Measuring Tools and Scales: https://youtu.be/W6OVzpwYTUg(opens in a new tab)
• Portion Tools: https://youtu.be/S8HiEVWUcl0(opens in a new tab)
• Weight vs Volume: https://youtu.be/4fxJDhYUaz8(opens in a new tab)
• Weight vs Volume Bonus Video: https://youtu.be/9TU3qHF0dsY(opens in a new tab)