One key factor that we need to understand is that in most cases a volume measure is not the same as a mass or weight measure. If we fail to account for this, then we stand the chance of incorrectly calculating our recipe costs, which will lead to revenue loss in the establishment. In this assignment you will look up the equivalents of these commonly used ingredients below. You can find most of these in "The Book of Yields" if you have it, or simply look them up on the internet. Example: AP Flour: 1 c = 4 oz This is saying that 1 cup of AP flour by volume is equal to 4 ounces by weight. So, the thought that 1 cup of AP Flour is equal to 8 oz is false. Note: the ounce unit is "oz" which designates mass or weight, it is not "fl oz" which stands for fluid ounce which designates volume. 1) Brown Sugar: 1 c = ___ oz 2) Granulated Sugar: 1 c = ___ oz 3) Dry Rice: 1 c = ___ oz 4) Cooked White Rice: 1 c = ___ oz 5) Parsley, chopped: 1 T = ___ oz 6) Tomatoes, diced: 1 c = ___ oz 7) Olive oil: 1 c = ___ oz 8) Balsamic Vinegar: 1 c = ___ oz 9) Kosher Salt: 1 T = ___ oz 10) Table Salt: 1 T = ___ oz 11) Thyme, dried: 1 T = ___ oz 12) Garlic, Dried, Ground: 1 T = ___ oz