1) BalanceA balance is a weighing instrument that gives the weight of ingredients in grams, kilograms, ounces or pounds. When using a food scale, place it on a flat, horizontal surface and adjust the starting point to zero.
2) Measuring CupA measuring cup is a tool for measuring volume. In countries such as the United States, 1 cup equals 240 ml, but in Korea, 1 cup equals 200 ml.
3) Measuring SpoonA measuring spoon is a tool for measuring small volumes. There are two measuring spoons; “tbsp” stands for tablespoon and “tsp” stands for teaspoon.
4) ThermometerA thermometer is an instrument for measuring cooking temperature. In general, a kitchen thermometer is a non-contact type infrared thermometer that measures the surface temperature. When measuring the temperature of liquids such as oil or syrup, use a stick liquid thermometer scaled 200-300º℃. When measuring the temperature of meat, use a meat thermometer that can measure the interior temperature of the meat with a needle probe sensor.
5) TimerWhen measuring cooking time, use a stopwatch or timer.
1) Powder ingredientsTo measure powder ingredients such as flour, scoop it out removing lumps, and level the surface without pressing down.
2) Liquid ingredientsTo measure liquid ingredients such as oil, soy sauce, water or vinegar, use transparent cups. Because liquids have surface tension, measure them with measuring cups or spoons after filling them up to the edge, or for more accuracy, read the measurement at the bottom line of meniscus of the liquid.
3) Solid ingredientsTo measure a solid ingredient such as soybean paste or minced meat, fill a measuring cup or spoon and level the surface.
4) Granular ingredientsTo measure granular ingredients such as rice, red beans, black pepper or sesame seeds, fill the measuring cup or spoon and shake it gently to level the surface.
5) Thick ingredientsTo measure thick ingredients such as red pepper paste, pack the ingredient into the measuring cup or spoon and level the surface with a straight-edged tool.