Weight

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Weighing measures how heavy an item is. Weighing is the most accurate method of measuring ingredients. It is the method used for most solid ingredients.

Accurate scales are necessary for weighing. Small portion scales are often used in the kitchen because of their convenience. Balance scales are used in the bakeshop (procedure).

To be able to weigh ingredients, you must observe the difference between AP (as purchased) weight and EP (edible portion) weight.
  • AP weight is the weight of the item as purchased, before any trimming is done. Also known as APQ (as purchased quantity).
  • EP weight is the weight after all inedible or nonservable parts are trimmed off. Also known as EPQ (edible portion quantity).