The New Bakers Dozen
Flour/sugar measurement conversion question

The The Bakers Dozen: Flour/sugar measurement conversion question
By Zeke (Zeke) on Friday, October 18, 2002 - 12:02 pm: Edit

I'm a first semester culinary managment student who's just into the first few weeks of the semester. I'm working on an assignment for an online food safety and sanitation class. I need to do a purchase order as part of a menu planning exerise. I'm wondering is there a way to figure out how many cups of flour or sugar you can expect from a lb?

By Chefacec (Chefacec) on Friday, October 18, 2002 - 12:15 pm: Edit

Zeke, Zeke, Zeke.....a pound is 16 ozs. No matter what... 2 cups, my friend.

By Zeke (Zeke) on Friday, October 18, 2002 - 12:20 pm: Edit

LOL I was thinking fluid oz. Oh well you can smack me now I deserve it.

By Chefmanny (Chefmanny) on Friday, October 18, 2002 - 01:22 pm: Edit

Anthony, you are wrong dude!!!!! Michael, you are on the right track!!! This is what I mean by students not knowing the basics!!!!!
A cup of sugar, a cup of flour, a cup of chopped parsley....they all WEIGH, different amounts!!!!
The 2 basic units of measuring are "volume" which refers to liquids , and "mass" which refers to weighing. Liquids for the most part weigh the same, 1 cup equals 8 ounces, unless it is something like mayonnaise, honey, tomato paste, or some other product which has a higher density or "specific gravity".
This is why liquids are referred to as "fluid ounces".
You have to read the recipe and figure out if they are asking you for volume (liquid meassure) or weight (mass).
Sometimes a recipe may ask you for 8 ounces of sugar, you have to weigh out 8 ounces. You CANNOT put a cup of sugar and think it is 8 ounces, because it does not. If you weigh a cup of sugar it weighs approximately 5 ounces. Every dry ingredient will weigh differently.
Now, if they ask you for 9 onces of water, you can weigh it or use a measuring cup, but for 9 ounces of honey or tomato paste, you would have to weigh it because it is denser then water or similar liquid.
This is one of the first things you should learn in school and I am glad you are doing this at this point Michael. As you can see even so called "experienced persons" here are not telling you the right stuff.
To answer your question, take a pound of the ingredient you want to figure out and measure it, that's the easiest way. Sugar weighs about 5 ozs. per cup and depending on the flour, it weighs approximately 3 ozs. per cup.
Good Luck

By Winddove (Winddove) on Friday, October 18, 2002 - 01:49 pm: Edit

Chef Manny knows his "stuff". Here is a link to help you in the future for measuring... and I just bought a lil' scale for my kitchen. It had the best prices on digital scales that I had found at the time on the net. That is, if you ever wish for one... Using scales gives you precise measurements. Here is the site: Rule of thumb to make it easy. If a recipe asks for cups...use cups. If they ask for oz. use a scale. Dry verses wet always have different weights. So...there is 1. Dry weight 2. Fluid weight 3. Cups and spoons. Have a great day and enjoy your studies... Pamie

By Chefmanny (Chefmanny) on Friday, October 18, 2002 - 01:51 pm: Edit

Thanks Pamie!

By Zeke (Zeke) on Friday, October 18, 2002 - 02:00 pm: Edit

I thought that was too easy. Thanks big time ChefManny. A lot of us in this class were puzzled about this, as this hasn't been covered in any other class. Glad I checked my email. Oh does this mean I get to smack Chefacec?:) Oh, FYI this is a new program at Metro State of Denver ,BS of Culinary Management, as of this semester. So I'll be looking for as much help as I can get to augment my education. Low cost and lots of work! I'm having a blast and thank you for your encouragemnet

By Chefmanny (Chefmanny) on Friday, October 18, 2002 - 03:32 pm: Edit

Learn the basics dude, you can apply the basics to everything in the Culinary Arts.
Learn to slice, dice, mince, sautee, grill, broil, chop....etc.
This is a great place to get no BS information, except from Chefacec!!!
When you get to baking consult with Spike, he's a big shot LA pastry chef to the stars....he's trying to get a role in CSI as a killer Chef!!!!!

By Chefspike (Chefspike) on Friday, October 18, 2002 - 11:30 pm: Edit

this thread is way too nice for me. way too many "thanks"
and no I'm not, I wouldn't work for any of them.
but that killer chef thing sounds good!!!
I'd love to run amuck in Miami............
as for the stuff about measuring.....
don't forget about liquid drams,
1 fluid dram equals 60 drops= 1 teaspoon
and pecks!, man don't forget about PECKS!!!
flours can differ in volume as much as 11/2 cups per pound.
nuts are always measured AFTER you chop or crush them, they will be closer to the real weight.
and gills, damn don't forget the gills!!!!
1 gill = 1/2 cup
4 gills = 1 pint
oh and don't forget about Degrees, Centigrade,and
Celsius...0 degree = 32 degree F. = 0 degree Reaumur.
celsius= 100 degrees boiling point
Fahrenheit= 212 degrees boiling point
Reaumur= 80 degrees boiling point.
Or you could do it like this...............
Degree's Centigrade divided by 125 = degree's Reaumur or multiply by 4 and divide by 5.
degree's centigrade x by 1.8+32 = degree's fahenheit or x by 9, divide by 5 and add 32.
is this fun or WHAT !!!!!!
good luck, make us proud parents.

By Zeke (Zeke) on Saturday, October 19, 2002 - 01:35 am: Edit

Actually, it is fun ChefSpike
Ummm what about smiggins? How many of those to a teaspoon? I'll assume what goes for nuts is the same for pepper corns and the like once made into little bits measures less than the same amount hole because there's less open airspace.
I'll be in the baking and pastry class come January. Looking forward to that. That and bugging you all with questions.

By Chefspike (Chefspike) on Saturday, October 19, 2002 - 02:02 am: Edit

Yes!!! Remember, there's never ever been a stupid question, and with all the knowledge here, i'm sure you'll find the answer.
mixed with some smartas* comments.
but hey! you are going to have to learn how to hold your own in the kitchen, I can't think of a better place to learn that, then here.
welcome to smart as*'s "r" us.

Add a Message

This is a private posting area. A valid username and password combination is required to post messages to this discussion.

See Forum in a Frame