An ounce is measuring weight while a fluid ounce is measuring volume. One pound is equal to 16 ounces while one pint is equal to 16 fluid ounces. One fl. Customary system. Cite APA 7 ,. Difference Between Fluid Ounces and Ounces. Difference Between Similar Terms and Objects. MLA 8 ,. As in, an advocate for the metric system? Name required. Email required. Please note: comment moderation is enabled and may delay your comment. There is no need to resubmit your comment. Notify me of followup comments via e-mail.
The same is true for dry or powdered chemistry. Unless the directions specifically say to measure using a special scoop or some other volumetric means, assume that you are going to use a scale to measure the chemistry.
One other frequently encountered stumbling block related to measurements in the cleaning industry are those cases in which we are asked to mix 1 part of this with 3 parts of that. OK, how do we do that? Is it by weight or by volume? If it is not clear, the process engineer should clarify the intent of the instruction since the difference between by weight and by volume can vary considerably.
This blog has explored only the tip of the iceburg when it comes to anomalies in measurements we encounter in the cleaning industry.
Other prime examples can be found in cleanliness specifications, work instructions and a host of other places where they are least expected. Although we usually associate precision and accuracy with good process control, it is important to make sure that everyone is on the same page when it comes to measurements.
Remember the Hubble telescope! You must be logged in to post a comment. Table 9. Table 10 lists the most common U. Table 11 presents the conversion factors. This is a shortcut that can be used if you are faced with only a set of metric measuring tools and a U. Table 12 lists the common soft conversions.
There are three types of measurements used to measure ingredients and to serve portions in the restaurant trade. Measurement can be by volume, by weight, or by count. Recipes may have all three types of measurement. A recipe may call for 3 eggs measurement by count , mL of milk measurement by volume , and 0. There are formal and informal rules governing which type of measurement should be used.
There are also specific procedures to ensure that the measuring is done accurately and consistently. Number measurement is only used when an accurate measurement is not critical and the items to be used are understood to be close in size. Most recipes call for large eggs unless stated otherwise. Numbers are also used if the final product is countable. For example, 24 premade tart shells would be called for if the final product is to be 24 filled tart shells.
Volume measurement is usually used with liquids or fluids because such items are awkward to weigh. It is also used for dry ingredients in home cooking, but it is less often used for dry measurement in the industry. Volume is often the measure used when portioning sizes of finished product. For example, portion scoops are used to dole out vegetables, potato salad, and sandwich fillings to keep serving size consistent. Ladles of an exact size are used to portion out soups and sauces.
Often scoops and ladles used for portioning are sized by number. On a scoop, such a number refers to the number of full scoops needed to fill a volume of one litre or one quart. Ladles are sized in millilitres or ounces. Weight is the most accurate way to measure ingredients or portions. When proportions of ingredients are critical, their measurements are always given in weights.
This is particularly true in baking where it is common to list all ingredients by weight, including eggs which, as mentioned earlier, in almost all other applications are called for by count.
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