Lesson 3

Carry out Measurement and

Calculations in Required Task

What I Need To Know

At the end of this module, you should be able to:

1. Give the abbreviations and equivalents of measurements
2. Measure ingredients according to recipe requirement
3. Convert systems of measurement according to recipe requirement
4. Perform substitution of ingredients.

How to Learn from this Module

To achieve the objectives cited above, you are to do the following:

• Read and understand carefully all the information lessons.
• Follow the directions and/or instructions in the activities and exercises.
• Answer all the given tests and exercises.

What I know

PRE-TEST: MULTIPLE CHOICE

Direction: Read the sentence carefully and choose only the letter of the correct answer. Write
your answer on a separate sheet of paper.
1. How many tables spoon in 2 cups?
A.16 T B. 8T C. 32T D.4T
2. How many cups in 8T?
A.¼ C B. ½ C C. ¾ C D. 1cup
3. How many pint in 2 cups?
A.I B. ½ C. 2 pint D. ¾
4. Rice measured by filling the cup to overflowing, level- off with____.
A. Spoon B. fork C. spatula D. hands
5. Check and ______ timer/ thermometers, and scales according to manufacturers manual
before using.
A. Level B. calibrate C. hold D. segregate
6. _____ should be poured into cup in desired level.
A. Solid B. gas C. liquid D. dry
7. All ingredient are liquids except:
A. Coco milk B. oil C. vinegar D. sesame seeds
8. What is the equivalent of 3 teaspoon in tablespoon?
A.1T B. 1t C. ½ T D. 2T
9. What is the equivalent of 2 kilos in pound?
A. 4.4 B. 4 C. 2 D. 4.2
10. 140 degrees centigrade to degrees Fahrenheit:
A. 200 B. 212 C. 250 D.378
11. 320 degree Fahrenheit to degree centigrade
A. 250 B. 240 C. 160 D. 120
12. 374 degree Fahrenheit to degree Celsius
A. 100 B. 90 C. 160 D. 190
13. What is the exact formula in getting degrees centigrade
A. C = F-32 x 5/9 B. F = C x 9/5 + 32 C. F = C x 9/5 – 32 D. C = F+32 x 5/9
14. What is the exact formula in getting degree Fahrenheit
A. F = C x 9/5 – 32 B. F = C x 9/5 + 32 C. C = F-32 x 5/9 D. C = F+32 x 5/9
15. 120 degrees centigrade to degree Fahrenheit

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 A. 470 B. 248 C. 290 D. 236

What is it

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.; NBM, for nil (or nothing) by mouth is an abbreviated
medical instruction. It may also consist of initials only, a mixture of initials and words, or words
or letters representing words in another language (for example, e.g., i.e. or RSVP). Some types
of abbreviations are acronyms (which are pronounceable), initialisms (using initials only), or
grammatical contractions or crasis.
https://en.wikipedia.org/wiki/Abbreviation

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

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
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 MEASURING
These easy-to-use conversion charts can help you convert your recipes to the
measuring system you're most familiar with.
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 1/3 cup
tsp.
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 ounces = 1 pound

COMMON UNITS OF WEIGHTS

1 pound (lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram (kg) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup (slice)
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 1 medium apple = 1 cup slice
14 oz, can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
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

COMMON UNITS OF VOLUME

1 bushel ( bu ) = 4 pecks
1 peck (pk) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon (tsp. or t) = 4.9 milliliters
1 tablespoon (T. or tbsp.) = ½ fluid ounce
= 14.8 milliliters

Oven Temperatures

C = F – 32 x 5/9 F = C x 9/5 + 32

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Measuring Ingredients Correctly

Materials:

1. Dry Ingredients
Flour, granulated sugar, brown sugar, baking powder and soda
2. Liquid Ingredients
Water and milk
3. Measuring tools
Granulated measuring cup, measuring spoon, weighing scale, individual measuring
cup
4. Others
Spatula, tray, sifter

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 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.

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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.

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Brown sugar. Pack into cup just enough to hold its shape when turned out off cup.
Level off with a spatula before emptying.

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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 devices
according to manufacturer’s
manual before using.

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Ingredients which measure by volume and by weight demand standardized
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 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.

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

Activity 1: “Fill Me”

Directions: Give the abbreviation of the following measurements:

Abbreviation Kitchen Term

1. tablespoon
2. grams
3. pounds
4. pint
5. teaspoon
6. cups
7. ounces
8. kilos
9. quart
10. degrees Fahrenheit

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 Activity 2: “Measure Me”

Directions: Give the equivalent of the following measurement.

MEASUREMENT EQUIVALENT MEASUREMENT EQUIVALENT

a. 2 cups = _____ T. f. ¼ cup = _____ T.

b. 4 tbsp. = _____ cup g. 2 kilos = _____ lbs.

c. 2 tbsp. = _____ teaspoon h. 1 oz. = _____ml.

d. 2 cups = _____ pint I 16 cups = _____ quarts

e. 6 cups = _____ quart j. ½ cup = _____ T.

What can I do?

Activity 4: “Baking Time”

Directions: 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. Write your answers in your activity notebook.

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

Summary:
Scaling a recipe means that you are adjusting the ingredient quantities for a different
amount of servings. While doubling or halving a recipe is relatively easy, you will need to do
some math when you want to convert a six-serving recipe for two people or 14 people. Whether
you’re increasing a recipe or decreasing it. The procedure for adjusting the ingredients is the
same. The first step is to determine the conversion factor. Next, you need to multiply this
number by the ingredients measurements. If this number is odd amount for that particular
measurement, you will need convert to a different type of measurement. This may sound like a
lot of work, but you won’t need to convert every ingredients in a recipe and to another form of
measurement. And with these formulas, you are sure to have a recipe turn perfectly.

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 Assessment: Multiple Choice

Directions: Read the sentence carefully and choose the letter of the correct answer. Write your
answer on a separate sheet of paper.

1. What is celcius in 230 degree farenheit?

A. 120 B. 110 C. 130 D. 200
2. What is farenheit in 90 degree celcius?
A. 194 B. 150 C. 120 D. 320
3. 280 degree celcius is equal to _____ degree farenheit.
A. 140 B. 500 C. 536 D. 518
4. How many teaspoon in 5ml?
A. 1t B. 2T C. 1T D. 2 t
5. 280g is how many centimetre?
A. 5cm B. 2cm C. 3cm D. 5cm
6. 2 inches is how many centimeter?
A. 5cm B. 2cm C. 3cm D. 5cm
7. 61cm is how many inches?
A. 2 inches B. 6 inches C. 24inches D. 12 inches
8. Give the formula in converting degree farenheit?
A. C = F- 32 x 5/9
B. C = F +32 x 5/9
C. F=C x 9/5 +32
D. F= C + 9/5 + 32
9. 1 litter is how many cups?
A. 4 cups B. 2 cups C. 6 cups D. 5 cups
10. What is the conversion of 9oz to grams
A. 280g B. 250g C. 220g D. 200g
11. ________ is sifted once to take out lumps.
a. Oil b. margarine c. white sugar d. vanilla
12. ________ should be poured into cup in desired level.
a. Dry ingredients b. liquid c. brown sugar d. salt
13. In preparing foods on the range or in the fryer, heat is transferred by______.
a. Conduction b. automatic c. evaporation d. condensation
14. One cup granulated sugar is equivalent to:
a. 1 cup firmly packed brown sugar
b. 1 cup liquid brown sugar
c. ½ cup molasses
d. ¾ cup molasses
15. The substitute for 1 cup marsmallow is:
a. 5 large marsmallow c.10large marsmallow
b. ½ gellatin d. ¾ gellatin

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