Professional cooks rely on a few small tools for accuracy and speed. The most important two are the scale and the thermometer.
Key idea
Measure what matters. A digital scale (grams and ounces) for ingredients; an instant-read probe thermometer for doneness and food safety; measuring cups and spoons for small amounts. Ladles and portion scoops are sized so every plate gets the same amount.
| Tool | What it is for |
|---|---|
| Instant-read thermometer | Checking internal temperature; check it in ice water (32°F) before you trust it |
| Probe or oven thermometer | Leaves a probe in a roast, or tells you what the oven really is |
| Ladles (2, 4, 6, 8 oz) | Portioning sauces and soups; the size is stamped on the handle |
| Portion scoops (#8, #12, #16, #20…) | The number is how many scoops make a quart: a #16 scoop holds 2 fluid ounces |
| Sieve, strainer and chinois | A chinois is a fine cone strainer for silky sauces and soups |
| Tamis (drum sieve) | Pushing purées and flour through for smoothness |
| Mandoline | Even, thin slices; always use the hand guard |
| Microplane (rasp grater) | Zest, hard cheese, garlic, nutmeg |
| Spider | A wide wire skimmer for lifting food from oil or water |
| Fish spatula | Thin, flexible, slotted: turns delicate food |
| Bench scraper | Moves chopped food, cuts dough, scrapes the board |
Why it works
A portion scoop number is a count, not a size: higher number, smaller scoop. A #8 scoop gives 8 scoops per quart (4 fluid ounces each); a #30 gives 30 (about 1 fluid ounce).
Worked example: Scoop size
How many fluid ounces does a #16 scoop hold? (A quart is 32 fluid ounces.)
- $32 \div 16 = 2$.
Answer: 2 fluid ounces.
Safety
- Use the mandoline's hand guard every time, or a cut-resistant glove, as the maker's instructions say. Most mandoline cuts happen on the last few slices.
- Check a thermometer in a glass packed with ice and a little water: it should read 32°F. If it can be adjusted, follow its instructions.
Common mistake
Trusting an unchecked thermometer. Thermometers drift; a quick ice-water check takes a minute.
Practice at home
- Check your thermometer in ice water. Write down what it reads.
- Use a 2-tablespoon scoop or spoon to portion 12 cookie dough balls, then weigh each one. How close are they?
In Meal Prep
- Measuring tools: cups, spoons and scales
- Thermometers: the kinds and what each is for
- Using and checking a food thermometer: where to put it and how to check it