Gather up a selection of different measuring devices, including ladles and measuring cups.

Using an unmarked ladle and your best judgment, try to measure out a two-ounce serving of sauce onto a plate. Set the plate aside. Using an unmarked ladle, try to measure out a 10-ounce serving of soup into a bowl. Set the bowl aside.

Next, using a measuring device, measure exactly two ounces of sauce onto a plate. Do the same to measure exactly 10 ounces of soup into a bowl. Compare the measured amounts with your estimated amounts.

How close were you? Did you serve too little, too much, or just the right amount? If you were working in a restaurant or foodservice operation, how would this impact food cost and calorie counts for the items served?