Knowledge, Innovation, Excellence

LILONGWE UNIVERSITY OF AGRICULTURE AND NATURAL RESOURCES

FROM: GROUP 6

TO: NYADANI MELEKE

COURSE NAME: FOOD PROCESSING AND PRESERVATION PRACTICAL 1

COURSE CODE: NFNG303

GIFT MAZOMBWE 230301850

FAITH CHIKUNI 230301735
ASA THYAKA 230301942
TADALA DZUWALAPEPA 230301757
MERCY MAKOSI 230301837
NOEL MKOLONGO 230301867
WINNIE RAJABUH 230301918
RHONEY NKHATA 230301901
JAMES SAKA 230301920
DOMINIC KHOMA 230301904
ACTIVITY 1

MEASURING WET (LIQUID) AND DRY INGREDIENTS

INTRODUCTION

Measuring ingredients accurately is crucial in food processing and utilization. The correct
measurement of both liquid and dry ingredients ensures consistency in recipes, maintains food
quality, and prevents errors that could lead to undesirable results. Standard units of measurement,
including grams, ounces, milliliters, and cups, are used to quantify ingredients. The objective of
this practical is to understand the appropriate methods for measuring wet and dry ingredients and
the importance of unit conversion in food processing.

OBJECTIVES

Main objectives

 To learn and practice how to measure wet and dry ingredients

Specific objectives

 To understand the importance of unit conversions in food processing.

 To use different measuring equipment such as scales, measuring cups, and measuring
spoons accurately.
 To ensure consistency in food processing and utilization.
METHODOLOGY

MATERIALS

 Transparent calibrated measuring cup

 Digital scale
 Plates
 Beam balance
 Measuring spoons (¼ tsp, ½ tsp, 1 tsp, 1 tbsp)
 Measuring cups (¼ cup, ⅓ cup, ½ cup, 1 cup)
 Ingredients: water, milk, vegetable oil, flour, granulated sugar, brown sugar, and
margarine
MEASURING LIQUID INGREDIENTS (water)

Materials and Equipment

 Transparent measuring calibrated cup •-

 Measuring cups (¼ cup, ⅓ cup, ½ cup, 1 cup)
 Water
 Measuring spoons (¼ tsp, ½ tsp, 1 tsp, 1 tbsp)
 Flat surface for accurate measurement

Procedure

Step 1: Measuring Larger Amounts of Water (Using a Measuring Cup)

 The transparent measuring calibrated cup was placed on a flat surface to ensure stability.
 Water was poured slowly into the cup.
 The measurement was checked at eye level to ensure accuracy (Johnson, 2018).

Step 2: Measuring Small Amounts of Water (Using Measuring Spoons)

 The appropriate measuring spoon (e.g., 1 tablespoon, 1 teaspoon) was selected based on
the required volume.
 Water was carefully poured into the spoon, ensuring it was level and not overflowing.

The spoon was held steady to prevent spillage before transferring the liquid

ACTIVITY 2

MEASURING DRY INGREDIENT USING A DIGITAL SCALE

INTRODUCTION

Accurate measurement of dry ingredient id crucial in culinary, digital scales précises and
convenient ways to measure ingredients ensuring consistence results and minimizing waste, this
report is explore the measurement of dry ingredients using a digital scale in laboratory setting
MAIN OBJECTIVE

 To measure dry ingredients using digital scale

SPECIFIC OBJECTIVES

 To demonstrate digital scale how it works

 To measure accurately dry ingredients using digital scale
 To highlight the benefits of measuring ingredients

METHODOLOGY

Materials

 Digital scale
 Dry ingredients (g/nuts)
 Spoon/ measuring cup
 Bowl

Preparation

 Clean the bench first before putting any materials

 Clean the instruments that involve in the activities
 Place the digital scale on the flat , table bench
 Ensure the scale is calibrated zero out and in grams before use

Weighing process

 Place the weighing bowl on the scale

 Press the tare button to zero the scale, to remove the weight of a bowl
 Slowly adding the dry ingredient (g/nuts) to the bowl until the desired weight is reached
 Note the weight displayed on the scale

Results The ingredient were accurately measured as estimated

Discussion

Digital scales provide précises measurements, which are essential for ensuring that recipes turn
out as intended. Even a small deviation in ingredient amounts can significantly affect the final
product. Accurate measurements help prevent over or under usage of ingredient, reducing waste
and saving costs. This is particularly important in commercial setting.

ACTIVITY 3

INTRODUCTION

Accurate measurement of ingredients is a foundational skill in the culinary arts and food science.
The precision of these measurements can significantly influence the final outcome of recipes,
affecting not only the taste but also the texture, appearance, and nutritional value of the dishes
prepared. In cooking and baking, various ingredients are measured using different tools and
techniques that are specifically designed for wet and dry substances. Understanding the
properties of these ingredients is crucial. For instance, dry ingredients such as flour, sugar, and
baking powder require specific measuring techniques to avoid packing, which can lead to
excessive quantities being used.

This lab practical focuses on the methods used to measure dry ingredients accurately. By
employing standardized measuring cups and spoons, students learn how to ensure that their
ingredients are measured correctly, which is critical for achieving the desired results in recipes.
The process of measuring dry ingredients typically involves fluffing the ingredient before
spooning it into a measuring cup and leveling it off for precision.

In addition to hands-on measurement techniques, the importance of these practices extends

beyond the kitchen. In professional food processing, accurate measurements are essential for
quality control, ensuring that products are consistent and meet regulatory standards. This lab
aims to bridge the gap between theoretical knowledge and practical application, equipping
students with the skills necessary to be effective in both culinary and food science contexts.
Through this exercise, students will gain a deeper appreciation for the role that precise
measurements play in successful cooking and baking, fostering a mindset of accuracy and
attention to detail that can be applied in their future culinary endeavors.

MAIN OBJECTIVES
  To Master the techniques for accurately measuring wet and dry ingredients in culinary
applications.

SPECIFIC OBJECTIVES

1. To understand the importance of accurate measurement in cooking and baking.

2. To learn the techniques for measuring dry ingredients using cups and spoons.

3. To learn the techniques for measuring wet ingredients using measuring cups and spoons.

MATERIALS

1. Standard measuring cups (dry and wet)

2. Measuring spoons

3. yeast

4. Knife or spatula (for leveling)

PROCEDURE

1. Clean measuring cups and spoon to remove Deity

2. Cut the edge of the yeast packet using knife

3. For small amount of dry ingredients use measuring spoon

4. pour the yeast into 1/4 tablespoon and the table spoon was put in a plate to avoid wastage
of the yeast

5. Levelling the yeast using the flat surface of the knife for accurate measurement

RESULTS

1. Dry Ingredients Measurement Successfully measured 2 ½ cups of all-purpose flour, with

a final weight of 500g.

DISCUSSION
This lab highlights the significance of proper measurement techniques in cooking and baking,
particularly the distinct roles of measuring spoons and cups. Measuring spoons are essential for
small quantities, such as spices or baking powder, where precision is vital for achieving the
desired flavor and consistency. In contrast, measuring cups are better suited for larger amounts,
like flour or liquids, allowing for a more efficient and accurate measurement process. Accurate
measurement is crucial, as it ensures that the right proportions of ingredients are used, directly
affecting the final dish's quality. Techniques such as leveling dry ingredients with a straight edge
and checking liquid measurements at eye level enhance measurement accuracy. Additionally,
using clean tools for each ingredient prevents cross-contamination, further ensuring the integrity
of the recipe. This practice is fundamental for both novice cooks and experienced chefs, enabling
them to replicate recipes successfully and achieve consistent results.

COMMON MISTAKES

 Not leveling off dry ingredients can lead to excessive amounts being used.

 Not checking liquid measurements at eye level can result in inaccuracies

MEASUREMENTS OF DRY INGREDIENTS

Introduction

The measuring of ingredients in the food processing laboratory,products are measured by either
weight or volume. Volume measurements are used to measure both wet and dry ingredients. To
measure weight of dry ingredients a number of equipment are used and can also be measured
using a set of measuring cups and spoons. This report is going to explain the measurements of
dry ingredients which is flour.

Objective

Main objective

 To measure dry ingredients

 Specific objective

 To measure the volume of flour using a cup.

 To convert units measures of dry ingredients.

METHODOLOGY

Materials

 Flour
 Plate
 1/4ml measuring Cup
 Knife
 Spoon  Sieve
Procedure


Collect all materials.

Spoon the flour into the sieve.

Sieve the flour in the plate to break down lumps and crumps ensuring that flour evenly
distributed.
 Spoon the sieved flour into the I/4ml measuring cup.
 Make sure the measured flour should not be packed down or shaken or tapped to ensure
accurate measurements.
 Level off the ingredient by scrapping the edge across the top of the measuring cup with
a flat of a knife.
DISCUSSION

The importance of using the same units of measuring ingredients ensures accurate results which
affect the final product’s taste, texture and consistency. This also prevents errors that could lead
to food bone illness or allergic reactions, especially when dealing with ingredients.

Conversion of 653.30 ounces to kg

If 35.27 ounces = 1 kg 653.30 ounces =?

653.30 ounces/35.27 ounces × 1kg = 18.52kg.

Measuring of soda using a cup

PROCEDURE

Collect all materials.

 Spoon the soda into the sieve.
 Sieve the soda in the plate to break down lumps and cramps ensuring that soda evenly
distributed.
 Spoon the sieved soda into the I/4ml measuring cup.
 Make sure the measured soda should not be packed down or shaken or tapped to ensure
accurate measurements.
 Level off the ingredient by scrapping the edge across the top of the measuring cup with a
flat of a knife.
Some ingredients should be sieved before measuring in order to break down lumps and cramps
ensuring that ingredients are evenly distributed and accurately measured. Flour and powdered
sugar are examples of ingredients that should be sieved before measured.

Some ingredient are packed down before measured to remove air pockets and to ensure
accurate measurement e.g brown sugar and it helps to redistribute the oil and solids ensuring a
consistency texture and measurements e.g peanut butter. While some ingredients are not packed
down or shaken or tapped because they can be compacted too much leading to inaccurate
measurements and affect the final product texture e.g flour and soda.

Conversion of 12 tablespoon to baking powder cups

If 1 tablespoon = 0.03125cup 12 tablespoons

=?

12 tablespoons/ 1 tablespoon × 0.03125= 0.375cup

Conversion of 850ml to cups

If 15ml = 0.03125cup 850ml =?

850ml/ 15ml × 0.03125 cup = 1.77cups

The pastry chef mistakenly assumed that 500g is equivalent to 3/4 cups of all purpose flour
without verifying that collect weight since 500g is not 3/4 cups.
Conversion of 2 ¾ cups to grams

If 1 cup = 120g 2 ¾ cups = ?

2 ¾ cups/ 1 cup × 120g = 330g

CONCLUSSION

In conclusion, this practical report explains in summary the importance of accurate measurement
of dry ingredients, specifically flour. The results of the experiment demonstrate that different
measuring techniques such as spooning and leveling. Therefore, it is crucial to adopt a
standardized measuring technique, such as spooning and leveling, to ensure accurate and reliable
results. By doing so, individuals can minimize errors and produce high-quality baked goods that
meet expectations.

ACTIVITY 5

INTRODUCTION

Accurate measurement is crucial in food preservation and processing, as it directly impacts the
final product's taste, texture, and consistency. To achieve desired results, precise measurements
are essential, whether following a recipe or innovating new culinary creations. This report will
focus on the methods and techniques for accurately measuring dry ingredients in the kitchen,
highlighting the importance of understanding the measurements of dry ingredients and utilizing
the correct tools and procedures to master food processing techniques.

OBJECTIVES

MAIN OBJECTIVES

 To measure dry ingredients

SPECIFIC OBJECTIVES

 To discuss the importance of using the same units of measurement for ingredients.
 To outline the steps for measuring liquids accurately using a measuring cup.
 To convert tablespoons to cups in a recipe context.
  To illustrate the importance of weighing dry ingredients accurately and implications of
incorrect measurements.

METHODIOLOGY

MATERIALS

 Plate
 Cup
 Knife/spatula

MEASURING DRIED INGREDIENTS FOR EXAMPLE,SAIT

 Arrange the resources

 Spoon the ingredients(salt) into 250ml of measuring cup
 Do not shake/pack down/tap the side of the measuring cup
 Level off the Procedures
 ingredients by scraping the edge across the top of the cup with a flat knife/spatula

MEASURING SODA USING CUPS

Steps

 Spoon the ingredients into the measuring cup

 Place the measuring cup on the flat surface
 Slowly pour the ingredients into the cup
 Do not pack, shake and tap the side of the measuring cup
 Level off the ingredients by scraping the edge across the top of the cup with a flat of a
knife or spatula

Note: Baking soda can become compacted, so you need to stir it lightly with a spoon to loosen it
before measuring.

CONCLUSION
Accurate measurements are crucial in food processing and preservation to ensure consistent
results, quality standards, and regulatory compliance. Understanding the unique properties of
ingredients and following proper measurement techniques, such as sifting, sieving, or packing
down, are essential in achieving accurate measurements. Additionally, converting between units
accurately, using standardized units of measurement, and considering the specific requirements
of each ingredient are vital in ensuring the quality and consistency of food products. By
following these principles, food manufacturers and processors can ensure that their products
meet the desired quality standards, reduce waste, improve efficiency, and maintain regulatory
compliance.

ACTIVITY 6

MEASURING WET AND DRY INGREDIENTS

Introduction:
Accurate measurement of ingredients is crucial in cooking and baking to achieve consistent and
desirable results. Measuring wet (liquid) and dry ingredients requires different techniques and
tools to ensure precision. These practical aims to compare the measurement methods of liquid
and dry ingredients and in our group, we were assigned to measure sugar which is an example of
dry ingredient

MAIN OBJECTIVE
To understand the correct methods of measuring dry ingredients.

SPECFIC OBJECTIVES

To analyze the effect of improper measurement on the final product.

METHODOLOGY

MATERIALS USED

 Measuring Cup
 Granulated Sugar
 Spoon
  Knife

PROCEDURES FOR MEASURING

 Begin by setting up all the materials on a clean and flat surface

 Ensure that the measuring cups and spoons are clean and dry before use
 Spoon the ingredients into the measuring cup that holds the amount that you want
 Pack down the sugar with the back of the spoon in the measuring cup
 Level off the ingredients by scraping the edge across the top of the cup with a flat of
knife
 The sugar should hold the shape of the cup when the cup is inverted


RESULTS

The dry measuring cup provides accurate measurements when all the steps are being followed
and if the sugar does not hold the shape of the cup, it means the accurate measurement has not
been collected.

It is important to use the same units of measuring the ingredients because it helps in consistency
to acquire accurate proportions when measuring ingredients. It also helps in safety to avoid
contamination when handling ingredients such as flour and sugar

CONVERTION ON OUNCES TO KGS

Converting 653.30 ounces to kgs

1 kg =35.27oz

653.30oz

1kg *653.30oz/35.27oz =18.54kgs

STEPS FOR MEASURING SODA

 Place the measuring cup on a flat surface

 Open the soda container
 Pour the soda slowly into the measuring cup
 Keep an eye on the soda level in the measuring cup, ensuring it reaches the desired mark
WHY ARE SOME INGREDIENTS SHIFTED BEFORE MEASURING

Shifting or sieving breaks down lamps and cramps ensuring that the ingredients are evenly
distributed for example wheat flour and baking powder

REASON WHY SOME INGREDIENTS ARE PACKED DOWN /SHAKEN/TAPPED ON THE

SIDE AND OTHERS NOT WHEN THEY ARE BEING MEASURED

Some ingredients, like brown sugar are naturally fluffy and contain air pockets therefore
packing removes excess air and ensure consistent, acute measurements.

Other ingredients are shaken or tapped foe flour and cocoa powder, this is in this way
because these ingredients tend to settle unevenly and trap air when they scooped, therefore
shaking or tapping helps to level the ingredients in the cup without compressing it too much.
On the other hand, some ingredients should not be packed down, shaken or tapped because
they can become too dense and throw off the recipe.

MEASURING HOW MANY CUPS OF BAKING POWDER COULD BE NEEDED TO

MEASURE FOR THE RECIPE OF SCALED RECIPE CALLS FOR 12 TABLESPOONS.

Working

If 1tsp = 0.0625 cups

12 tsp =?

⸫ 12 tsp × 0.0625 tsp

= 0.75 tsps.

MEASURING HOW MANY CUPS WILL BE NEEDED TO USE IN A RECIPE FOR 850
MILLILITERS OF COOKING OIL

Working

If 1.5 ml = 0.0625 cups

850 ml =?

850 ml ×0.0625 cups

⸫
15 ml

= 3.541 cups

EXPLAING THE PASTRY CHEF’S MISTAKE IN A GIVEN PASSAGE

The pastry chef’s mistake lies in assuming direct conversion between volume abd weight of flour
because the weight of cups or flour can vary depending on type of flour, how it is packed and
even humidity.

3
DETERMINING THE WEIGHT OF 2 CUP OF ALL-PURPOSE FLOUR
4

Working

3 2× 3+3
2 =
4 4

11
=
4

=2.75g

CONCLUSION

Measuring dry ingredients such as sugar, soda batter and flour is a critical step in baking and
cooking as it ensures accurate measurements which are important for consistence results, texture
and flavor. The report highlights the proper measuring techniques including spooning, sweeping,
tapping and settling and avoid packing down ingredients that are not allowed to be packed hence
providing high quality results in their baking and cooking methods.

ACTIVITY 7

MATERIALS

 Peanut butter
 Knife
  Calibrated cup
 Quarter cup
 Spoon
 Basin
 Water

PROCEDURE

 Rinse the cup with hot water for easy release of the ingredient from the cup
 Using a spoon, place the butter into the measuring cup.
 Pack the butter into the measuring cup using the back of the spoon
 Level off the ingredient by scraping the edge across the top of the cup with a flat of a
knife or spatula.

RESULTS AND DISCUSSION

 The ingredient was successfully measured and all the steps in measuring were followed
and it was easy to remove the ingredients from the cup since hot water was used.
 Cleanliness was observed during the process to avoid contaminating the ingredients

REFERENCES
Branch, legislative services (2019-06-21) consolidated fedora laws of Canada, weights and
measure act. Laws lois.justice.gc.ca. Archive from the origin on 20202-09-28. Retrieved 2020-
12-05

C.A Street 91997). Flour confectionery manufacturing New York: willey-interscience p. 146.
ISBN 0-471-19817-X. retrieved 2011-04-28.” the volume of a cup can be measured by filling
with water at 4 degree censures and weighing. AT temperature, the weight of water in grams will
be equal the volume of the cup in millimeters.