Basic Kitchen and Food Measurement Guide

Measurement is the assignment of a number to something. In cooking and baking, measurement typically involves the use of measuring cups and spoons. All cooks should be able to work in three different measurement systems with ease. Two of these systems are closely connected (U.S. and Imperial), but the third (S.I., sometimes known as Metric) is distinct from the other two.

The imperial and American measuring systems were derived from the European system used before the twentieth century. Although both the imperial and American systems utilise the same terminology, minor discrepancies in actual measures must be taken into account, especially when dealing with volume.

The most straightforward approach to work with the three systems is to have different measuring equipment for each: one for the metric system, one for the imperial system, and one for the United States system. Alternatively, you might use a single set of devices to collect data for all three systems. For imperial measurements, U.S. measuring devices can be used with minor changes.

It is not good to utilise two different measurement systems when creating a recipe. Working with two different measurement systems in a recipe can lead to mistakes that influence the finished product's taste, yield, uniformity, and appearance. Converting the recipe into one standard method of measurement is a smart practice to ensure a consistent and satisfactory result.

In the culinary arts, five basic units of measurement are used: volume, weight, temperature, length, and time. These measurements are used in cooking and baking to ensure consistency in recipes and products.

Mass (weight), capacity (volume), and temperature are the most regularly used measurements in commercial kitchens. Let’s start by exploring the metric system, as it is the most widely used method of measurement.

The S.I. (Metric) System: Units and Symbols

The basic units for length, mass (weight), capacity (volume), and temperature are the same in all measuring systems. The metric system's basic units are listed in Table 1 below.

Table 1: Metric System Units of Measure

Unit

Symbol

Mass (weight)

Gram

g

Capacity (volume)

Litre

L

Temperature

Degrees Celsius

°C

Note that the unit's abbreviation or symbol is not preceded by a period, and that all of the abbreviations are lowercase letters, with the exception of litre, which is generally written in capital letters.

The basic units are converted to bigger or smaller measurements in the metric system by inserting a prefix with a specific meaning, as indicated in Table 2. Kilo (k), centi (c), and milli (m) are the most regularly used prefixes (m).

Table 2: Metric Prefixes for Measurements

Symbol

Meaning

Kilo

k

1000

Hecto

h

100

Deca

da

10

Deci

d