208 Unit Two Culinary Fundamentals Copyright Goodheart-Willcox Co., Inc. Balance-Beam Scale A balance-beam scale is a scale with two balanced platforms. Ingredients to be weighed are placed on one platform and counterweights are placed on the other. This type of scale is popular with bakers and pastry chefs because of its capacity to weigh large amounts of dry ingredients. Receiving Scale Most foodservice opera- tions use a large-capacity scale to weigh big quantities of products when they are deliv- ered. Some receiving scales have a capacity of several hundred pounds. These scales are available in both mechanical and electronic models. Weighing Ingredients The term tare weight means the weight of the container used to hold a product that is to be weighed. The tare might be the weight of a cardboard box holding loins of beef or the weight of a bowl holding flour. Most scales make the task of weighing easier by allowing you to adjust for the tare weight. Place the empty container on the scale and reset the scale to zero. When you place the product to be weighed on the scale in the container, the scale reading will reflect only the product weight and not the container weight. This method eliminates the chance for math errors that could result when subtracting the tare weight from the total weight. Science & Technology Thermometers Thermometers are used to measure temperatures during cooking, holding, and cooling. This tool is essential for ensuring safe food-handling practices. Several types of thermometers are commonly used in professional kitchens.