Lumps, such as those
which form in salt and sugar, should be thoroughly crushed before
measuring; if this is not done, accurate measurements cannot be secured,
because lumps of such ingredients are more compact than the loose
material. Butter and other fats should be tightly packed into the
measure, and if the fat is to be melted in order to carry out a recipe,
it should be melted before it is measured. Anything measured in a cup
should be poured into the cup; that is, the cup should not be filled by
dipping it into the material nor by drawing it through the material.
[Illustration: Fig. 11]
30. TABLES OF WEIGHTS AND MEASURES.--As foods are sold by weight and by
measure, and as recipes always call for certain weights and measures, it
is absolutely necessary that every person engaged in the purchase and
preparation of foods should be familiar with the tables of weights and
measures in common use for such purposes in the United States and
practically all other English-speaking countries. In addition, it will
be well to have a knowledge of relative weights and measures, so as to
be in a position to use these tables to the best advantage.
31. The table used ordinarily for weighing foods is the table of
AVOIRDUPOIS WEIGHT. Another table of weights, called the table of _Troy
weight_, is used by goldsmiths and jewelers for weighing precious
metals.
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