CHAPTER I

INTRODUCTION TO COOKERY

PRE-TEST

Direction: Read the statement/questions carefully. Write you answer in the blank/space provided.

1. 1 cup = _____ fluid oz

2. 1 tb = _____ fluid oz

3. 1 lb. = _____ oz

4. 1 pint = _____ fluid oz

5. 1 quart = _____ pints

6. 1 gal = _____ cups

7. All I have handy is a teaspoon, and the recipe calls for a tablespoon. How many
times should I fill the teaspoon?

8. How many cups can I get out of this gallon of milk?

9. If my recipe calls for a cup of egg whites, how many eggs will I need?

10. Baking chiffon cake requires a baking temperature of 350°F. What is its
equivalent in Centigrade if your oven thermostat was set in degree Celsius?

QUANTITY COOKERY 1|
 Lesson 3: TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES

After this lesson, the learner is expected to:

1. understand cooking abbreviations;

2. learn the kitchen conversion and their approximate measures.

COOKING WEIGHTS AND MEASURES

Whenever working with a recipe, there’s always an uneasy tension between

precision and usability. In recipes, quantities of ingredients may be classified by mass
(commonly called weight), by volume or by count. We’ll look at the most commonly
used cooking weights and measures, and how to make sense of them.

Cooking Measurements abbreviations

When you’re following a recipe, it’s pretty important to understand those

cooking abbreviations.

Standard/Imperial Measurement
Abbreviations
Tbsp Tablespoon (also TB, Tbl)
Tsp Teaspoon
Oz Ounce
Fl. Oz. Fluid ounce
C Cup
Qt Quart
Pt Pint
Gal Gallon
lb. Pound
Metric Measurement abbreviation
mL Milliliter
G Grams
Kg Kilogram
L liter

Measuring Liquid ingredients vs. dry ingredients

Dry ingredients and liquid ingredients should be treated differently when

measuring. Using the right measuring tools will ensure exact measurements.

• when measuring dry ingredients, you should fill the cup to the brim, and then
scrape the excess off the top to get the most accurate amount.
• while you get a more exact liquid measurement with the liquid measuring cup,
when a recipe calls for small amounts of liquid, sometimes you will need to use
measuring spoons instead.

QUANTITY COOKERY 2|
 • these are important when making recipes that truly require exact
measurements.

Basic kitchen conversion & equivalents

Understanding basic cooking measurements and cooking conversions is

important knowledge to have in the kitchen. When you’re following a recipe, you
need to know what it all means.

Dry Measurements Conversion Chart

3 teaspoons 1 tablespoon 1/16 cup
6 teaspoons 2 tablespoons 1/8 cup
12 teaspoons 4 tablespoons ¼ cup
24 teaspoons 8 tablespoons ½ cup
36 teaspoons 12 tablespoons ¾ cup
48 teaspoons 16 tablespoons 1 cup
Liquid Measurements conversion chart
8 fluid ounces 1 cup ½ pint or ¼ quart
16 fluid ounces 2 cups 1 pint or ½ quart
32 fluid ounces 4 cups 2 pints or 1 quart or ¼ gallon
128 fluid ounces 16 cups 8 pints or 4 quarts or 1 gallon
Butter
1 cup butter = 2 sticks = 8 ounces = 230 grams = 8 tablespoons

Metric cooking measurement vs standard/imperial cooking measurements

Metric to US cooking conversions

Oven temperatures
120°C 250°F
160°C 320°F
180°C 350°F
205°C 400°F
220°C 425°F
Baking in grams
1 cup flour 140 grams
1 cup sugar 150 grams
1 cup powdered sugar 160 grams
1 cup heavy cream 235 grams
Volume
1 milliliter 1/5 teaspoon
5 ml 1 teaspoon
15 ml 1 tablespoon
240 ml 1 cup or 8 fluid ounces
1 liter 34 fl. ounces
Weight
1 gram .035 ounces
100 grams 3.5 ounces
500 grams 1.1 pounds
1 kilogram 35 ounces
US to metric cooking conversion
1/5 tsp 1 ml
QUANTITY COOKERY 3|
 1 tsp 5 ml
1 tbsp 15 ml
1 fl ounce 30 ml
1 cup 237 ml
1 pint (2 cups) 473 ml
1 quart (4 cups) .95 liter
1 gallon (16 cups) 3.8 liters
1 oz 28 grams
1 pound 454 grams

U.S Cooking Conversions

1 Gallon 4 quarts
8 pints
16 cups
128 ounces
1 Quart 2 pints
4 cups
32 ounces
64 tbsp
1 Pint 2 cups
16 ounces
32 tbsp
96 tsp
1 Cup 8 oz
16 tbsp
236.6 ml
¼ Cup 2 oz
4 tbsp
1 tbsp 3 tsp

British Cooking Conversions

1 Gallon 4 quarts
8 pints
16 cups
160 ounces
1 Quart 2 pints
4 cups
40 ounces
64 tbsp
1 Pint 2 cups
20 ounces
32 tbsp
96 tsp
1 Cup 10 oz
16 tbsp
48 tsp
284 ml
¼ Cup 2.5 oz
QUANTITY COOKERY 4|
 4 tbsp
12 tsp
1 tbsp 3 tsp

What does 1 cup equal?

It is helpful to know what 1 cup equals, because when you’re short on kitchen
measuring tools, most people will have a 1 cup measurement. Just remember that 1
cup equals these various measurements.

• 1 cup = 8 fluid ounces

• 1 cup = 16 tablespoons
• 1 cup = 48 teaspoons
• 1 cup = ½ pint
• 1 cup = ¼ quart
• 1 cup = 1/16 gallon
• 1 cup = 240 ml

Baking pan conversions

Sometimes you come across an awesome cake recipe that’s made for a
specific type of baking pan, but you don’t have that type or size, or you just prefer to
make a different style of cake. By figuring out how much cake batter goes into each
cake pan, you can change up the recipe to fit in another type of baking pan.

• 9 – inch round cake pan = 12 cups

• 10 – inch tube pan = 16 cups
• 10 – inch Bundt pan = 12 cups
• 9 – inch springform pan = 10 cups
• 9 x 5inch loaf pan = 8 cups
• 9 - inch square pan = 8 cups

CALCULATE FOOD PORTIONS

The biggest challenge for any organizer or caterer is how to calculate food
portions for catering. If it is not planned, you face the risk of serving too little or waste
much of the food.

Get the Number – knowing the number of attendees to an event is the most important
aspect of the planning process. This gives you an opportunity to calculate portions in
bulk and avoid wastage.

Decide the menu – catering menus and portions are determined by the event you are
planning for.

Factor in the time – inquire from the host when the function will be taking place as this
determines the amount of food served.

Work within the budget – make sure you discuss details of the budget during planning
to avoid under-delivery or overshooting.

QUANTITY COOKERY 5|
Serving per person – calculate the actual amounts should come last after all other
aspects have been factored. A good estimate is to use 1.5 lb. as the amount of food to
be served to one person. Subdivide this by the number of servings, taking into
consideration the main dishes and side dishes.

General guidelines:

• ensure there are more of the main dishes than the side dishes.
• multiply the number of attendees by three to get the number of appetizers
required
• always round up estimates and never round down
• People tend to eat more at buffets than when serves are available
• Always leave an allowance to cater for last minute attendees.

FOOD QUANTITY CHART

This food quantity chart represents approximate amounts of food you should
purchase when you are cooking for a crowd of 50 people. Food items are typical of
what might be served at a party or meal for a large crowd.

This chart gives amounts for 50 servings. For 25 people, divide amounts
indicated by 2. (e.g. for 100, multiple by 2) All serving amounts are approximate.
Please use your best judgement.

Drinks
Type of Drink Per person
Soft drinks (soda/pop/squash) 1-2, 8 oz. serving per hour (1/4 liter, ½ pint)
Punch 1-2, 4 oz. servings per hour (1/8 liter, ½ pint)
Tea 1-2, 8 oz. servings per hour (1/4 liter, ½ pint)
Coffee 1-2, 8 oz. servings per hour (1/4 liter, ½ pint)

Soups & Stews

Soup or stew Per person 25 guests 50 guests
First course only 1 cup, ¼ liter, ½ pint 1.5 gallons (US); 6 ¼ 3 18 gallons (US); 12
liters, 12 ½ pints ½ liters, 25 pints
Main Meal 1 ½ to 2 cups, ½ liter, 3 1/8 gallons (US); 6 ¼ gallons (US); 25
1 pint 12 ½ liters, 25 pints liters, 50 pints

Entrees/Main Course
Entrée Per person 25 guests 50 guests
Baby-back rubs, pork spare 1 lb. or ½ kl. 25 lbs.; 11-12 50 lbs.; 22-23
ribs, beef short ribs kilos kilos
Casserole/Shepherd’s or 2-3, 13 x 9-inch 4-5 13 x 9-inch
cottage pie/ fish pie/ meat pie N/A casseroles; casseroles;
with crust, etc. 2-3, 33x23 cm 4-5, 33 x 23 cm
casseroles casseroles
Chicken, Turkey, or duck ½ lbs. 13 lbs.; 6 kilos 25 lbs.; 12 kilos
(Boneless) ¼ kilo
QUANTITY COOKERY 6|
Chicken or turkey (with bones) ¾ to 1 lb. 19 lbs.; 8 ½ - 9 38 lbs.; 17 ¼ - 18
1/3 kilo to ½ kilo kilos kilos
Chili, stew, stroganoff, or other 5 – 6 oz. (US); 160- 8 lbs.; 3 ½ - 4 15 lbs.; 6 ½ - 7
chopped meats 170 grams kilos kilos
Ground beef ½ lb.; ¼ kilo 13 lbs.; 6 kilos 25 lbs.; 11-12 k.

Side dishes
Side dish Per person 25 guests 50 guests
Asparagus, broccoli, carrots, 3 – 4 oz. 4 lbs. 8 lbs.
cauliflower, green beans, 85 – 120 g. 1 ½ - 2 kilos 3 ½ kilos – 4
sweetcorn kernels, peas, kilos
black-eyed peas and so on
Corn on the cob (broken in 1 ear 20 ears 45 ears
half when serving buffet-
style)
Pasta (Cooked) 2 – 3 oz. 3 ½ lbs. 7 lbs.
1 ½ - 3 kilos 3 – 3 ½ kilos
Potatoes and yams 1 medium 6 lbs. 12 lbs.
1 ½ - 3 kilos 5 ½ - 6 kilos
Rice and grains (cooked) 1 ½ oz. 2 ½ lbs. 5 lbs.
43 – 50 g. 1 – 1 ½ kilos 2 – 2 ½ kilos

Dessert
Dessert Per person 25 guests 50 guests
Brownies or bars 1 – 2 per 2 ½ to 3 dozen 5 ½ - 6 dozen
person
Cheesecake 2-inch wedge 2, 9-inch 4, 9-inch
cheesecakes cheesecakes
Cobbler 1 cup 2, 9x9x2 inch 4, 9x9x2 inch
230 g. serving pans pans
2, 23x23x5 cm 4, 23x23x5 cm
pans pans
Cookies/biscuits 2–3 3 – 4 dozen 6 – 8 dozen
Ice cream, gelato, or sorbet 8 oz. 1 gallon (US) 2 gallons (US)
½ pint 6 – 7 pints 13- 14 pints
Layered cake or angel food 1 slice 2, 8-inch cakes 4, 8-inch cakes
cake 2, 20x20 cm 4, 20x20 cm
cakes cakes
Pie (fruit) 3-inch wedge; 2 – 3, 9-inch 4- 5, 9-inch
7 ½ - 8 cm pies pies
wedge 2-3, 23x23 cm 2-3, 23x23 cm
inch pies inch pies
Puddings/mousses 1 cup 1 gallon 2 gallons
(Banana, chocolate, toffee, 6-7 pints / 6 ½ 13-17 pints/ 12
etc.) trifles, and the like 230 g. kilos ½ kilos

QUANTITY COOKERY 7|
 Sheet cake (baked in a 2x2 inch piece ¼ sheet cake ½ sheet cake
26x18x1-inch pan or 5x5 cm pc. (13x9x2inch (15x10x1inch
66x46x3 cm pan) baking pan or baking pan or
33x23x5 cm) 38x26x3cm)

There are many factors that should be looked at when deciding on how much
food to buy for your event. When estimating how much food to buy, always round up
to be on the safe side. Some will eat more, others less. It will all balance out in the end.
Try to anticipate which food/drinks are most popular and will disappear quickly. Order
more of these selections.

Keep in mind that having a myriad of different food options means that you
should serve them in smaller portions that you normally serve. People will want to try
a little of everything, so you can offer bite-sized portions to give them the ability to taste
your entire menu.

RULE OF THUMB

Appetizers:

▪ If you’re working an evening function with no dinner, plan on at least 10 – 15

pieces per person. Round up, especially if it’s going to be served buffet style,
as people tend to eat more than if a tray is passed.
▪ If you’re serving pre-dinner appetizers, plan on 3 – 5 pieces per person, and
choose lighter food options, as dinner will follow.
▪ If you’re catering a mid-day function with a meal following, offer 1 – 3 pieces
per person.
▪ Beverages: Plan on about 3 beverages per person, with coffee drinker’s
consumer on average one cup every 1 – 3 hours.

Breakfast:

▪ People usually drink 2 beverages on average – either juice, coffee, tea, etc.
▪ Plan on a main entrée per person, along with two sides, including bread. Fruit
makes an excellent breakfast dessert. Estimate about 3 – 5 pieces of cut fruit
per person, or one cup or less of fruit salad.
▪ If you’re serving pastries only, plan on 2 pieces per person.

Lunch:

▪ For hors d’oeuvres, plan on 2 – 4 per person

▪ Offer a main entrée with 2 – 3 sides, including a starch and a dessert
▪ Offer a selection of drinks, including pop, beer, lemon water, etc.
▪ If you’re having sandwiches, allow for 1 - 2 per person.

Dinner:

▪ Have a 3 – 5 hors d’oeuvres per person, depending on the number of courses

▪ Plan on a main entrée and 2 – 3 sides, either veggies, beans, pasta, etc.
▪ Offer small portions of bread, salad, soup
▪ Always have water, along with other beverages

QUANTITY COOKERY 8|
Desserts:

▪ Plan on 1 – 3 servings per person

▪ Offer one slice of cake, tart, or pastry; or 4 oz. of a creamy dessert, i.e. mousse.
If you have a large variety, serve smaller portions.
▪ Coffee consumptions peek after dessert is served.

QUANTITY COOKERY 9|
Directions: Read the question/s and/or statement/s carefully and choose the best answer.
Please encircle and/or put a text highlight to your answer.

1. How many ounces is 1 cup of soda?

A. 6 ounces C. 12 ounces

B. 8 ounces D. 16 ounces

2. Baking chiffon cake requires a baking temperature of 350°F. What is its equivalent
in Centigrade if your oven thermostat was set in degree Celsius?

A. 176 °C C. 196 °C

B. 186 °C D. 206°C

3. One sachet of powdered juice contains 60g orange flavor. How many liters of water
should be added if the proportion is 1g powder: 20ml water?

A. 3.5 L C. 2.0 L

B. 2.3 L D. 1.2 L

4. What is the equivalent measurement of 1 oz of ground pepper to grams?

A. 16.22 g C. 45 g

B. 28.34 g D. 60 g

5. In cookery class the teacher instructed the students to measure ¼ cup of oil and
convert it to ml. What is ½ cup of oil in ml?

A. 65 ml C. 120 ml

B. 70 ml D. 75 ml

6. Christine is doing her assignment in cookery class and she asks her mother how
many oz of margarine there are in 1 kilo?

A. 35 oz C. 43 oz

B. 32 oz D. 31 oz

7. Teacher Beth gives a drill activity in conversion of measurement. She asks her
students how many tablespoons of vanilla is 15 ml?

A. 2 tbsp C. 1 tbsp

B. 3 tbsp D. 1.5 tbsp

Q U A N T I T Y C O O K E R Y 10 |