Chapter 13 Smallwares 207 Copyright Goodheart-Willcox Co., Inc. Measuring Spoons A set of graduated measuring spoons typically consists of spoons ranging in capacity from an eighth of a teaspoon up to one tablespoon. Sets of measuring spoons are useful for measuring small amounts of ingre- dients such as herbs and spices. Scales Portioning product by weight is one of the most important tasks in a profes- sional kitchen. There are a variety of different types of scales used in commercial foodservice. Portion Scale A portion scale is a small scale used for weighing smaller quantities and individual ingredients. Portion scales are available as mechanical spring-type scales or as electronic scales with digital readout. Bain Marie Chefs did not invent the bain marie. Alchemists—people who tried to make gold from other metals—were the first ones to use the device. Bain marie means “Mary’s Bath.” Some historians say that it was named for Moses’ sister Mary who was an alchemist. Today in commercial kitchens, the term bain marie has a number of meanings. Most often it refers to the gentle heat that a simmering water bath can provide. The term is also used to describe the following: • double boiler—a pot nested on top of another pot that is filled with simmering water. • steam table—a metal table with cutouts containing wells filled with simmering water into which pans are placed to keep warm. • steam table insert—pans or cylindrical containers used to hold foods in a steam table well. • water bath for baking—a pan about one- third full of water into which food items in baking dishes are placed. The pan is then placed in the oven. This method is used for food that requires slow, gentle baking. • ice bath—a pan filled with ice or cold water into which containers of food are placed in order to cool more quickly. A Serving Of History Measuring Cups and Pitchers Containers used for measuring volume come in a variety of sizes and shapes. Their capacities range from one cup to several gallons.