PIÑAN NATIONAL HIGH SCHOOL

Technology and Livelihood Education 8

Name: ___________________________________________________ Grade/Section: __________________Date: ___________
Topic: Carry out Measurements and Calculations in a Required Task
At the end of this module, learners should be able to:
 Give the abbreviations and equivalents of measurement
 Measure ingredients according to recipe requirements
 Perform substitution of ingredients

Definition of term
Bushel – Any of various unit of measure of capacity Ounce – a unit of weight equal to 1/16 of a pound (28.35
Confectioner sugar – very fine or powdered sugar grams)
Granulated sugar – sugar in granular form Peck – a little – used dry measure, one quarter of a bushel
Lump – a firm irregular mass for measuring grain
Mass – Undefined quantities upon which all physical Pound – a unit of measure of mass equal to 1/16 ounce
measurements are based Shortening – butter or fat etc. is used to make pastry or
cake crispier or flakier

An abbreviation (from Latin brevis, meaning short [1]) is a shortened form of a word or phrase, by any method. It may

consist of a group of letters, or words taken from the full version of the word or phrase; for example, the
word abbreviation can itself be represented by the abbreviation abbr., abbrv., or abbrev
Different people may use the identical recipe for molded desserts, all of their molded desserts could turn out
differently because of different measuring and mixing techniques. The following section presents some important
measuring equivalents, tables and conversions.
TABLES OF WEIGHTS AND MEASURE
How to Measure Liquids
CUPS U.S METIRC
2 tablespoon 1 fluid ounces 30 ml.
¼ cup 2 fluid ounces 60 ml.
3 fluid ounces 90 ml.
½ cup 4 fluid ounces 125 ml.
5 fluid ounces 150 ml.
5 ½ fluid ounces 170 ml.
¼ cup 6 fluid ounces 185 ml.
7 fluid ounces 220 ml.
1 cup 8 fluid ounces 250 ml.
2cups 16 fluid ounces (1 pint) 500 ml.
2 ½ cups 20 fluid ounces 625 ml.
4 cups 32 fluid ounces (1 quart) 1 liter

TABLES OF WEIGHTS AND MEASURE

General Ingredients Equivalent Chart Part II

USING CUPS and SPOONS

Common Abbreviations Standard Weights and Measures

Abbreviation Kitchen Term Measure Equivalent

tbsp. or T tablespoon 1 kilo 2.2 pounds
g. gram or grams 1,000 grams 1 kilo
lb. pound or pounds 500 grams ½ kilo
pt. pint 250 grams ¼ kilo
tsp. or t. teaspoon 1 pound 16 ounces
c. cup or cups 4 pecks 1 bushel
oz. ounce or ounces 8 qt. 1 peck
k. kilo or kilos 4 qt. 1 gallon
qt. quart 2 pt. 1 quart
°F degrees Fahrenheit 2 cups 1 pint
°C degrees degrees Celsius 16 tbsp. 1 cup
pc. piece or pieces 5 tbsp. plus 1 tsp. 1/3 cup
med. medium 4 tbsp. ¼ cup
sec. Second 1 oz. 2 tablespoons
Min minute 1 tbsp. 3 teaspoons
hr. hour or hours 1 tsp. 1/3 tablespoon
sq. square dash /pinch less than ⅛ teaspoon
gal. gallon Measure Equivalent
 All cup and spoon measurement are level
¼ cup 2 fluid ounces 60 ml 1/4/ teaspoon 1 ml
1/3 cup 2 ½ fluid ounces 85 ml 1/2 teaspoon 2.5 ml
½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml
1 cup 8 fluid ounces 250ml 1 tablespoon 15 ml

STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon ( T or tbsp) = 3 teaspoon ( t or tsp)
2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoons = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoons = 1 cup (c.)
2 cups = 1 pint
4 cups = 1 quart
16 ounce = 1 pound
COMMON UNITS OF

1 pound (lb.) = 463.59 grams 1 bushel ( bu ) = 4 pecks

1 ounce = 28.35 grams 1 peck (pk) = 8 quarts
1 kilogram (kg) = 2.21 pounds 1 gallon (gal.) = 4 quart
1 gram = .035 ounces 1 quart = 2 pints
1 medium orange = ¼ to ½ cup (slice) = 964.4 milliliters
1 medium apple = 1 cup slice 1 teaspoon (tsp. or t) = 4.9 milliliters
14 oz, can condensed milk = 1 ¼ cups 1 tablespoon (T. or = ½ fluid ounce
14 oz, can evaporated milk = 1 2/3 cups tbsp.) = 14.8 milliliters
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg white = 1 cup

Measuring Ingredients Correctly

Materials:
1. Dry Ingredients (Flour, granurated sugar, brown sugar, baking powder and soda)
2. Liquid Ingredients (Water and milk)
3. Measuring tools
Granurated measuring cup, measuring spoon, weighings scale, individual measuring cup
4. Others (Spatula, tray,sifter)

Accurate techniques in measuring are as important as the tools for measuring. Therefore, always
observe the following procedures:
Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straightedged Knife.
https://gltnhs-tle.weebly.com/lesson-22.html

Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon into the cup
overflowing, level off with a spatula.
Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with a spatula. Do not pack
or tap the sugar down. https://gltnhs-tle.weebly.com/lesson-22.html
 Brown sugar. Pack into cup just enough to hold its shape when turned out off cup. Level off with a spatula before
emptying.
Level a
measuring spoon
with straight edge
of a knife to

measure small amounts of

salt, pepper, leavening agents or solid fats.
Liquid ingredients. liquid measuring cup -- a glass or plastic cup with graduated
markings on the side. Place the cup on a flat, level surface. Hold the cup firmly and
pour the desired amount or liquid into the cup.Lean over and view the liquid at eye
level to make sure it is the proper amount.
Check and calibrate timers/thermometers, scales and other measuring devicesaccording to
manufacturer’s manual before using.
Ingredients which measure by volume and by weight demand standardized measuring tools and
equipment.
Do not shake the dry measuring cup to level off dry ingredients.
It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does not come in pre-measured
sticks, use a scale to weigh the needed amount.
Liquids should be poured into cup in desired level. Cup should stand on a flat surface.
Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or piece of waxed paper on scale
to hold ingredient to be measured.
When using balance scales, place the pan on the left-hand side of the balance and the pan weight on the right-
hand side. Add the required weights to the right-hand side and adjust the beam on the bar so that the total is the
weight needed.
 Dishwashers are a great help if Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight
edge knife.
 Learn to match the size of pan to the size of the unit and to select the right amount ofheat for the cooking job to be
done.
 In microwave cooking, time schedules must be followed exactly because everysecond is important. The
microwaves shut off automatically when the door is opened.
 Refrigerators are operated by electricity. The unit that does the cooling isunderneath the box behind the grill.
 food is rinsed from dishes before stacking them.Follow the plan for stacking as suggested in the direction by
manufacturer’s manual.
 Mixers are the most useful machines in commercial kitchens and even at home. It isgood for making salad
dressings, sandwich fillings, for sauces, mashing potatoes,beat batter and eggs. Attachments are also available to
chop, whip, squeeze outjuice, and make purees.
 Coffee makers mostly are automatic, requiring only the measurement of coffee and water.
 In preparing foods on the range or in the fryer, heat is transferred by conduction
Substitution of Ingredients
The following table gives substitutes that may be used to get a finished product similar to the original. The
following abbreviations are used:
tsp = teaspoon
Tbsp = tablespoon
oz = ounce
lb = pound

SUBSTITUTION OF WEIGHTS AND MEASURES

1 tablespoon all purpose flour
1 tablespoon cornstarch
1 cup sifted cake flour
1 cup sugar granulated
1 cup honey
1 ounce chocolate
1 teaspoon active dry yeast
1 whole egg
1 egg yolk
1 egg white
½ tablespoon cornstarch, potato starch, rice starch or arrowroot starch
2 tablespoon all purpose flour
7/8 cup all purpose flour sifted, 1 cup all purpose flour minus 2 tablespoon.
1 1/3 cup brown sugar, lightly packed, 1 ½ cup corn syrup minus ½ to 1/3 cup liquid
1 ¼ cup sugar plus ½ cup liquid
3 tablespoon cocoa plus 1 tablespoon fat
¼ teaspoon baking soda plus ½ cup fully source milk or lemon juice mixed with
sweet milk to make ½ cup, ¼ teaspoon baking soda plus ¼ to ½ cup molasses,
1/4cream of tartar
2 egg yolks or 3 tablespoon thawed from frozen eggs, 2 ½ tablespoon sifted dry
whole eggs powder plus 2 ½ tablespoon lukewarm water
1 1/3 tablespoon frozen egg yolk
2 tablespoon frozen egg white, 2 teaspoon dry egg yolk powder plus 2 teaspoon
 water
Assessment
Activity 1: “ARRANGE MY STEPS”
Direction: Arrange the steps chronologically. Use A for the first step and B from second, and so on…
I. _____3.Lean over and view the liquid at eye level to
Liquid ingredients. make sure it is the proper amount
_____1.Place the cup on a flat, level surface. II.
_____2.Hold the cup firmly and pour the desired Refined sugar.
amount or liquid into the cup. ____1.Spoon into cup and level off with a spatula.
_____2. Do not pack or tap the sugar down.
_____3.Sift sugar once to take out lumps, if an
Activity 2: Directions: Give the abbreviation of the following measurements:
1. tablespoon - ________ 6. cups - ________
2. grams - ________ 7. ounces - _______
3. pounds - ________ 8. kilos - ________
4. pint - ________ 9. quart - ________
5. teaspoon - ________ 10. degrees Fahrenheit- _______

Activity 3: “Baking Time”

Direction: Inside the box are the ingredients needed in baking Torta. Base on the given recipe, try to fill in the
table the abbreviation of units, the measurement, and the substitution of ingredients.

TORTA RECIPE
8 cups APF 4 pieces eggs
6 cups sugar 2 tablespoon vanilla
1 cup oil 1 teaspoon salt
2 cups water 6 table spoon baking powder

Ingredients Measurement Abbreviation Substitution

All Purpose Flour
Water
White sugar
Oil
Eggs
Vanilla
Baking powder
Salt

Post-Test
Directions: Read the sentences carefully and choose the best letter of your choice.

1. ________ is sifted once to take out lumps.

a. Oil b. margarine c. white sugar d. vanilla
2. The following ingredients are example of dry ingredients except :
a. Vanilla b. yeast c. sesame seeds d. flour
3. This is the best example of dry ingredients and one of the major ingredients in baking.
a. Vanilla b. yeast c. sesame seeds d. flour
4. The abbreviation of tablespoon is:
a. T b. t c. tsp d. Tbsp
5. It is added to sweet milk in order to produce sour milk
a. Brown sugar b. white sugar c. yeast d. vinegar
6. This will serve as your substitute for honey:
a. Salt b. oil c. sugar d. yeast
7. All ingredient are liquids except:
A. Cocomilk B. oil C. vinegar D. sesame seeds
8. Check and ______ timer/ thermometers, and scales according to manufacrurers manual before using.
A.Level B. calibrate C. hold D. segregate
9. It is what you add to lard to produce a substitute for butter
a. Salt b. oil c. sugar d. yeast
10. It is added to sweet milk in order to produce sour milk
b. Brown sugar b. white sugar c. yeast d. vinegar