8

TLE
COOKERY
Module 3:
CONVERSION AND
SUBSTITUTION OF
MEASUREMENTS

JACKIELOU S. BALASUELA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT

1
TLE – Grade 8
Alternative Delivery Mode
Quarter 1 –Module 3: CONVERSION AND SUBSTITUTION OF MEASUREMENTS
First Edition, 2020

Development Team of the Module

Writer: JACKIELOU S. BALASUELA

Editor: JACKIELOU S. BALASUELA

Reviewer: LYNNE B. GAHISAN

Illustrator: LYNNE B. GAHISAN

Layout Artist:

Management Team:
Virgilio P. Batan Jr. - Schools Division Superintendent
Jay S. Montealto - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it.
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Conversion and Substitution. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Identify systems measurements.
2. Convert systems of measurement accordingly.
3. Display patience in measuring and converting ingredients

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 What I Know
.

Let us determine how much you already know about the measurements and
equivalents. Take this test.

I. Directions: Put a check mark in the appropriate column that best describes your
present level of knowledge on each enlisted competency. Copy and write this in
your notebook.

Knowledge Not A Little A Lot

Much
1. I know the different systems of
measurement
2. I know how to determine the different
systems of measurement
3. I know how to convert systems of
measurement according to recipe requirement
4. I know how to substitute ingredients
5. I know the different substitution of
ingredients
6. I know how to perform substitution of
ingredients according to recipe

II. Give at least five (5) systems of measurement.

1.
2.
3.
4.
5.

III. Answer the following questions on your notebook.

1. What is the difference between metric and apothecary systems of

measurements?
2. What are the most frequently used conversions?

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Lesson
CONVERSION AND SUBSTITUTION OF

3 MEASUREMENT

This lesson aims to discuss the conversion and substitution of ingredients

used in Cookery.

What’s In

How do you or your parents/guardians measure ingredients at home?

What’s New

Direction: Answer the conversion activity below on your notebook.

1. 3 teaspoons = ________ tablespoon

2. 1 pound = _________ pound

3. 2 cups = _________ ounces
4. 1 pint = _________ cups

5. 1 gallon = _________ quarts

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 What is It

What is conversion and substitution?

Conversion, as defined in the Merriam dictionary, is the act of changing from one
form to another. Substitution, as defined in Merriam dictionary, is the act of
replacing from one thing with another.
Household Measurement System

The household measurement system is the system that most of us use at

home, usually in the kitchen. The household system uses measurements for drops,
teaspoons, tablespoons, ounces, cups, pints, quart, gallons, and pounds.
There are some similarities and differences between the household system
of measurements and the apothecary system of measurements. For example, a
fluid ounce is the same for both the household system of measurements and the
apothecary system of measurement. There are some differences as well; for
example, the pound that is used to determine weight is different between these
systems. In the apothecary system, there are twelve (12) ounces in a pound, and, in
the household system of measurements there are sixteen (16) ounces, and not
twelve (12) ounces, in the household system of measurements.
Below is a table that displays household units of measurement and their
approximate equivalents in another measurement system, such as the apothecary
and the metric measurement systems. It is necessary that you memorize these
equivalents so that you will be able to convert from one measurement system to
another.

UNIT OF MEASUREMENT APPROXIMATE EQUIVALENT(S)

1 teaspoon 3 teaspoons = 1 tablespoon

1 tablespoon 1 tablespoon = 3 teaspoons
1 fluid ounce 1 fluid ounce = 2 tablespoons
1 ounce (weight) 16 ounces = 1 pound
1 cup 1 cup = 8 ounces
1 cup = 16 tablespoons
1 pint 1 pint = 2 cups
1 quart 1 quart = 2 pints
1 quart = 4 cups
1 gallon 1 gallon = 4 quarts

1 gallon = 8 pints

1 pound 1 pound = 16 ounces

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Apothecary System of Measurement
The apothecary system of measurement is one of the oldest forms of
measurement. In the 1970's, the United States practically abolished this system
but some still use it.
In the apothecary system, the basic measurement of weight is the grain (gr).
The other forms of measurement for weight in this system include the scruple, the
dram, the ounce and the pound.
For volume, the basic unit of measurement is the minim (m). A minim is
equivalent to the amount of water in a drop, which is also equal to one grain. Other
measurements for volume include a fluid dram, a fluid ounce, a pint, a quart and a
gallon.
Lower case Roman numerals are used in this system of measurement and
these Roman numerals follow the unit of measurement. For example, 4 grains is
written as gr iv.
Below is a table showing the weight and volume apothecary system
measures and their approximate equivalents.

WEIGHT APPROXIMATE VOLUME APPROXIMATE

EQUIVALENT(S) EQUIVALENT(S
1 grain (gr) Weight of a grain of 1 minim Quantity of water
wheat 60 mg in a drop or 1 grain
1 scruple 20 grains (gr xx) 1 fluid dram 60 minims
1 dram 3 scruples 1 fluid ounce 8 fluid drams
1 ounce 8 drams 1 pint 16 fluid ounces
1 pound 12 ounces 1 quart 2 pints
1 gallon 4 quarts

Metric System

The metric system is the most commonly used measurement system

around the globe with the exception of the United States.

Volume measurements are liters (L), cubic milliliters (ml) and cubic
centimeter (cc). This system's volume measurements are used for oral medications,
like cough syrups, and with parenteral drug dosages used intramuscularly,
subcutaneously and intravenously.

The units of weight in this system include kilograms (kg), grams (g),
milligrams (mg) and micrograms (mcg).

The metric system is for all the people for all the time." (Condorcet, 1791).
Four everyday measuring devices that have metric calibrations: a tape measure
calibrated in centimetres, a thermometer calibrated in degrees Celsius, a kilogram
weight and an electrical multimeter that measures volts, amperes and ohms.

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 LENGTH EQUIVALENT VOLUME EQUIVALENT WEIGHT EQUIVALENT
1 0.001 meter 1 0.001 liter 1 0.001 gram
millimeter milliliter milligram
(mm) (mL) (mg)
1 0.01 meter 1 0.01 liter 1 0.01 gram
centimeter centiliter centigra
(cm) (cl) m (cg)
1 0.1 meter 1 0.1 liter 1 0.1 gram
decimeter deciliter decigram
(dm) (dl) (dm
1 1000 meters 1 kiloliter 1000 liters 1 1000 grams
kilometer (kl) kilogram (g)
(km) (kg)
1000 1 liter 1 2.2 pounds
milliliters kilogram (lbs.)
(mL (kg)
1 cubic 1 pound 43,592
milliliter centimeter (cc (lb.) milligrams
(mL) (kg)
10 1 centimeter 10 1 centiliter (cl) 1 pound 45,359.237
millimeter (cm) milliliters (lb.) centigrams
s (mm) (mL) (cm)
10 1 decimeter 10 1 deciliter (dl) 1 pound 4,535.9237
centimeter (dm) centiliter (lb.) decigrams (dg
s (cm s (cl)
10,000 1 kilometer 10,000 1 kiloliter (kl)
decimeter (km) deciliters
s (dm (dc

Converting Within and Between Measurement Systems

The table below shows conversion equivalents among the metric, apothecary and
household measurement systems

METRIC APOTHECARY HOUSEHOLD

1 milliliter 15-16 minims 15-16 drops
4-5 milliliters 1 fluid dram 1 teaspoon or 60 drops
15-16 milliliters 4 fluid drams 1 tablespoon or 3-4
teaspoons
30 milliliters 8 fluid drams or 1 fluid 2 tablespoons
ounce
240-250 milliliters 8 fluid ounces or 1/2 pint 1 glass or cup
500 milliliters 1 pint 2 glasses or 2 cups
1 liter 32 fluid ounces or 1 quart 4 glasses, 4 cups or 1
quart
1 milligram 1/60 grain
60 milligrams 1 grain
300-325 milligrams 5 grains
1 gram 15-16 grains
1 kilogram 2.2 pounds

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Most Frequently Used Conversations

The most frequently used conversions are shown below. It is suggested that you
memorize these. If at any point you are not sure of a conversion factor, look it up.
Do NOT under any circumstances dispense or prepare a medication that you are
not certain about. Accuracy is required.

Converting From One System of Measurement to Another

Converting one system of measurement to another system of measurement

requires that you know, or you are able to look up, the equivalent unit of
measurement for the different systems of measurement.

For example, if you have to convert km to miles, you will have to know how
many kms in a mile or how many miles there are in a km; if you have to convert
grains to grams, you will have to know how many grains in a gram or how many
grams there are in a grain; and if you have to convert mg to grains, you will have to
know how many mgs in a grain or how many grains there are in a mg.

Once you know the conversion equivalent, you would set up and solve an
equation that can be done in a number of different ways, however, for the purpose
of this review, we will use ratio and proportion as you have learned earlier in this
TEAS review.

Here is an example:
If there are 2.2 pounds in one kilogram, how many kilograms are there in
160 pounds?

0 Pounds : x Kilograms

- 72.73 kg is equivalent to 160 pounds

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Here is another example:
Example 1:
How many mg are there in 34 grains? (1 gr = 60 mg)?
Mg : Gr

- 2040 mg is equivalent to 34 gr

Example 2:
How many mL are there in 4 tablespoons? (1 tbsp. = 15 mL)

x = 60 mL
- 60 mL is equivalent to 4 tablespoons.

Example 3:
How many mL are there in 4 teaspoon? (1 tsp = 5 mL)

mL = 4 tsp : x mL

- 20 mL is equivalent to 4 teaspoons.

Example 4:
How many grams are there in 4 pounds? (1 lb. = 454 g)

Answer - 116 g is equivalent to 4 pounds.

Converting Centigrade(Celsius) and Fahrenheit Temperatures

Three of the primary areas where these different units of temperature are
significant and important in our everyday lives are in the areas of:

reezing point of water

emperature to Fahrenheit
temperature is done with the following calculation.

OR
enheit temperature = 9 Celsius temperature + 32/5

ns.

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Example 1:
Convert 54 degrees Celsius to a Fahrenheit temperature.

enheit temperature = 1.8 x 54 +32

- 129.2 degrees F is equivalent to 54 degrees Celsius

OR
Convert 54 degrees Celsius to a Fahrenheit temperature.
emperature = 9 Celsius temperature + 32/5

- 129.2 degrees F is equivalent to 54 degrees Celsius

Example 2:
Convert 100 degrees Celsius to a Fahrenheit temperature.

ature = 212 degrees F

- 212 degrees F is equivalent to 54 degrees Celsius
OR
Convert 100 degrees Celsius to a Fahrenheit temperature.

temperature = 180 + 32
12 degrees F

Converting temperatures from Fahrenheit to centigrade or Celsius temperature is

done with the following calculation.

Find the Celsius temperature when the Fahrenheit temperature is 129.2 degrees.

-32 x 5/9
– 32 x 5/9

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Common Ingredient Substitutions for Baking and Cooking

INGREDIENT AMOUNT SUBSTTUTION

All spice 1 teaspoon 1/2 teaspoon cinnamon, 1/4
teaspoon ginger, and 1/4
teaspoon cloves
Arrowroot starch 1 teaspoon 1 tablespoon flour OR 1 teaspoon
cornstarch
Baking mix 1 cup 1 cup pancake mix OR 1 cup
Easy Biscuit Mixture
Baking powder 1 teaspoon 1/4 teaspoon baking soda plus
1/2 teaspoon cream of tartar OR
1/4 teaspoon baking soda plus
1/2 cup buttermilk (decrease
liquid in recipe by 1/2 cup)
Baking soda 1 teaspoon 4 teaspoons baking powder OR 1
teaspoon potassium bicarbonate
and 1/3 teaspoon salt. NOTE: If
the recipe calls for an acidic liquid
such as sour cream, yogurt,
buttermilk, vinegar, molasses, or
citrus juice, you should replace it
with the same amount of whole
milk
Beer 1 cup 1 cup non-alcoholic beer OR 1
cup chicken broth
Brandy ¼ cup 1 teaspoon imitation brandy
extract plus enough water to
make 1/4 cup
Breadcrumbs 1 cup 1 cup cracker crumbs OR 1 cup
matzo meal OR 1 cup ground oats
Broth: beef or chicken 1 cup 1 bouillon cube plus 1 cup boiling
water OR 1 tablespoon soy sauce
plus enough water to make 1 cup
OR 1 cup vegetable broth
Brown Sugar 1 cup, packed 1 cup white sugar plus 1/4 cup
molasses and decrease the liquid
in recipe by 1/4 cup OR 1 cup
white sugar OR 1¼ cups
confectioners' sugar
Butter (salted) 1 cup 1 cup margarine OR 1 cup
shortening plus 1/2 teaspoon salt
OR 7/8 cup vegetable oil plus 1/2
teaspoon salt OR 7/8 cup lard
plus 1/2 teaspoon salt
Butter (unsalted) 1 cup 1 cup shortening OR 7/8 cup
vegetable oil OR 7/8 cup lard
Buttermilk 1 cup 1 cup yogurt OR 1 tablespoon
lemon juice or vinegar plus
enough milk to make 1 cup

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Cheddar Cheese 1 cup (shredded) 1 cup shredded Colby cheddar OR
1 cup shredded Monterey Jack
cheese
Chervil 1 tablespoon chopped 1 tablespoon chopped fresh
fresh parsley
Chicken base 1 1 cup canned or homemade
tablespoon chicken broth or stock. Reduce
liquid in recipe by 1 cup
Chocolate (semisweet) 1 ounce 1 (1-ounce) square of
unsweetened chocolate plus 4
teaspoons sugar OR 1 ounce
semisweet chocolate chips plus 1
teaspoon shortening
Chocolate 1 ounce 3 tablespoons unsweetened cocoa
(unsweetened) plus 1 tablespoon shortening or
vegetable oil
Cocoa ¼ cup 1 (1-ounce) square unsweetened
chocolate
Condensed cream of 1 (10.75-ounce) can 1 (10.75-ounce) can condensed
mushroom soup cream of celery, cream of chicken,
or golden mushroom soup
Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3
cup water OR 1 cup honey OR 1
cup light treacle syrup
Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon
butter
Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4
cup milk plus 1/3 cup butter
Cream (light) 1 cup 1 cup evaporated milk OR 3/4
cup milk plus 3 tablespoons
butter
Cream of Tartar 1 teaspoon 2 teaspoons lemon juice or
vinegar
Egg 1 whole (3 2 1/2 tablespoons of powdered
tablespoons or 1.7 oz) egg substitute plus 2 1/2
tablespoons water OR 1/4 cup
liquid egg substitute OR 1/4 cup
silken tofu pureed OR 3
tablespoons mayonnaise OR half
a banana mashed with 1/2
teaspoon baking powder OR 1
tablespoon powdered flax seed
soaked in 3 tablespoons water
Evaporated milk 1 cup 1 cup light cream
Flour - Bread 1 cup 1 cup all-purpose flour plus 1
teaspoon wheat gluten (available
at health food stores & some
supermarkets)

Flour - cake 1 cup 1 cup all-purpose flour minus 2

tablespoons

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Flour –self-rising 1 cup 7/8 cup all-purpose flour plus 1
1/2 teaspoons baking powder and
1/2 teaspoon of salt
Garlic 1 clove 1/8 teaspoon garlic powder OR
1/2 teaspoon granulated garlic
OR 1/2 teaspoon garlic salt-
reduce salt in recipe
Gelatin 1 tablespoon, 2 teaspoons agar agar
granulated
Ginger-fresh 1 teaspoon, minced 1/2 teaspoon ground dried ginger
Green Onion 1/2 cup , chopped 1/2 cup chopped onion OR 1/2
cup chopped leek OR 1/2 cup
chopped shallots
Herbs - fresh 1 tablespoon chopped 1 teaspoon (chopped or whole
fresh leaf) dried herbs
Honey 1 cup 1 1/4 cup white sugar plus 1/3
cup water OR 1 cup corn syrup
OR 1 cup light treacle syrup
Hot pepper sauce 1 teaspoon 3/4 teaspoon cayenne pepper
plus 1 teaspoon vinegar
Ketchup 1 cup 1 cup tomato sauce plus 1
teaspoon vinegar plus 1
tablespoon sugar
Lard 1 cup 1 cup shortening OR 7/8 cup
vegetable oil OR 1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
Lemon juice 1 teaspoon 1/2 teaspoon vinegar OR 1
teaspoon white wine OR 1
teaspoon lime juice
Lime juice 1 teaspoon 1 teaspoon vinegar OR 1 teaspoon
white wine OR 1 teaspoon lemon
juice
Margarine 1 cup 1 cup shortening plus 1/2
teaspoon salt OR 1 cup butter OR
7/8 cup vegetable oil plus 1/2
teaspoon salt OR 7/8 cup lard
plus 1/2 teaspoon salt

Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain

yogurt

Milk - whole 1 cup 1 cup soy milk OR 1 cup rice milk

OR 1 cup water or juice OR 1/4
cup dry milk powder plus 1 cup
water OR 2/3 cup evaporated
milk plus 1/3 cup water

Mustard-prepared 1 tablespoon Mix together 1 tablespoon dried

mustard, 1 teaspoon water, 1
teaspoon vinegar and 1 teaspoon
sugar

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Onion 1 cup, chopped 1 cup chopped green onions OR 1
cup chopped shallots OR 1 cup
chopped leeks OR 1/4 cup dried
minced onion OR 1/4 cup onion
powder
Orange juice 1 tablespoon 1 tablespoon other citrus juice
Raisin 1 cup 1 cup dried currants OR 1 cup
dried cranberries OR 1 cup
chopped pitted prunes
Rice (white) 1 cup, cooked 1 cup cooked barley OR 1 cup
cooked bulgur OR 1 cup cooked
brown or wild rice
Semisweet chocolate 1 cup 1 cup chocolate candies OR 1 cup
chips peanut butter or other flavored
chips OR 1 cup chopped nuts OR
1 cup chopped dried fruit
Shortening 1 cup 1 cup butter OR 1 cup margarine
minus 1/2 teaspoon salt from
recipe
Soysauce ½ cup 1/4 cup Worcestershire sauce
mixed with 1 tablespoon water
Stock--beef or chicken 1 cup 1 cube beef or chicken bouillon
dissolved in 1 cup water
Sweetened condensed 1 (14-ounce) can 3/4 cup white sugar mixed with
milk 1/2 cup water and 1 1/8 cups
dry powdered milk: Bring to a boil
and cook, stirring frequently,
until thickened, about 20 minutes
Vegetable oil--for 1 cup 1 cup applesauce OR 1 cup fruit
baking puree
Vegetable oil for frying 1 cup 1 cup lard OR 1 cup vegetable
shortenin
Vinegar 1 teaspoon 1 teaspoon lemon or lime juice
OR 2 teaspoons white wine
White sugar 1 cup 1 cup brown sugar OR 1 1/4
cups confectioners' sugar OR 3/4
cup honey OR 3/4 cup corn
syrup
Wine 1 cup 1 cup chicken or beef broth OR 1
cup fruit juice mixed with 2
teaspoons vinegar OR 1 cup water
Yeast-active dry 1 (.25-ounce) package 1 cake compressed yeast OR 2
1/2 teaspoons active dry yeast
OR 2 1/2 teaspoons rapid rise
yeast
Yogurt 1 cup 1 cup sour cream OR 1 cup
buttermilk OR 1 cup sour milk

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Safety Cooking Measures

Cooking can be fun, but it is also important to be safe in the kitchen. There
are many potential hazards to be aware of so here are some useful tips for keeping
safe: Spills: if you spill ingredients on the floor, clean up immediately to avoid
slipping.
Clothing: It’s a good idea to wear an apron and closed shoes or any PPE
when you are baking. This will keep your clothes clean and your feet safe from
falling objects or spills. It’s also a good idea to keep your hair tied back away from
your face to prevent it from falling into the food you are making.

Sharp implements and equipment: Cooking often requires the use of knives,
beaters, mixers and other implements and equipment which could be dangerous.
Be aware when using sharp knives. Never put your hand into a mixer or any other
equipment that is turned on or moving. Make sure your hands are dry before
touching electrical switches. If you do cut yourself, clean the wound and apply a
plaster before continuing. Always observe preventive measures when cooking.

Storage: Store your ingredients and equipment in such a way that they are
easy to reach and will not fall on you or anyone else or may cause any hazards.
Keep ingredients covered, preferably in a sealed container, to keep them fresh and
free from contamination.

What’s More

Direction: Complete the unit of measurement to each of the following. Write your
answer on the box provided below.
Measurement System
Metric Apothecary Household
15-16 drops
1 pint
1 liter
1 glass or cup
1 fluid dram

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 What I Can Do

Direction: Complete the table below

Common Ingredient Substitutions for Baking and Cooking

INGREDIENT AMOUNT SUBSTITUTION

Baking powder 1 teaspoon

Buttermilk 1 cup

Cocoa ¼ cup

Cream (heavy) 1 cup

Lard 1cup

Lemon juice 1 teaspoon

Vinegar 1 teaspoon

Assessment

I. Direction: Select the letter of the correct answer. Write your answers on a
separate sheet of paper.

1. It is the act of changing from one form to another.

a. conversion b. measurement c. equivalent d. substitution
2. It is the act of replacing one from one form to another.
a. conversion b. measurement c. equivalent d. substitution
3. It is the oldest form of measurement.
a. apothecary b. metric c. household d. all of the above
4. It is the most common system of measurement.
a. apothecary b. meter c. household d. metric
5. One pint is how many millilitres in metric system?
a. 500 b. 700 c. 600 d. 800

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6. How many pounds are there in one kilogram?
a. 1.2 b. 2 c. 2.2 d. 2.1
7. One gram is equivalent to how many milligrams?
a. 100 b. 1, 000 c. 10, 000 d. 1, 500
8. If there are 2.2 pounds in one kilogram, how many pounds are there in
32 kg.?
a. 64.4 b. 64 c. 70 d. 70.4
9. How many mL are there in 4.4 liters?
a. 4,400 b. 4,000 c. 400 d. 44,000
10. Convert 100 degrees Celsius to a Fahrenheit temperature.
a. 44 ͦF b. 45 ͦF c. 54 ͦF d. 64 ͦF

Additional Activities

Direction: Find the solution of the following conversion problems.

a. How many ml are there in 6 teaspoon?

b. 200 lbs = _____ kg

c. How many ml are there in 10 tablespoons?

d. How many pounds (lbs) are there in 150 kg?

Answer Keys

What I know
I. Answers may vary
II. II. Give at least five (5) systems of measurement.
III.
1.teaspoon (also t or tsp.)
2.tablespoon (also T, tbl., tbs., or tbsp.)
3.fluid ounce (also fl oz)
4. gill (about 1/2 cup)
5.cup (also c)
6.pint (also p, pt, or fl pt - Specify Imperial or US)
7.quart (also q, qt, or fl qt - Specify Imperial or US) 8.gallon (also g or gal –

III. 1. What is the difference between metric and apothecary systems of

measurements?
Metric system of measurement is it is a decimal system, other
denominations of measure in the system are easily and quickly generated as
a 10nth multiple at the basic unit. To convert from larger to smaller units,
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one need only move the decimal the appropriate number of places to the
right. The decimal is moved to the left to convert from smaller to larger units.
On the other hand, the apothecary system, t he basic measurement of
weight is the grain (gr). The other forms of measurement for weight in this
system include the scruple, the dram, the ounce and the pound.

2.What are the most frequently used conversions?

The Ten Most Frequently Used Conversions

3.1 Kg = 1,000 g.
4. 1 Kg = 2.2 lbs.
5.1 L = 1,000 mL.
6. 1 g = 1,000 mg.
7. 1 mg = 1,000 mcg.
8.1 gr = 60 mg.
9. 1 oz. = 30 g or 30 mL.
10.1 tsp = 5 m

References
 https://www.dummies.com/food-drink/recipes/measurement-
abbreviationsand-conversions/
 https://www.tasteofhome.com/collection/how-to-measure-ingredients/
 https://www.bakeinfo.co.nz/School-Zone/Baking-Basics/Safety-in-the-
Kitchen
 https://gltnhs-tle.weebly.com/lesson-22.html

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