ST. JOSEPH’S INSTITUTE, INC.

Technology and Livelihood Education

Candon City, Ilocos Sur GRADE 7
School Year 2021 – 2022 HANDOUT # 2

MENSURATION AND CALCULATION OF INGREDIENTS

The process of calculating and determining the specific amount of an ingredient required by using a standard
measurement device, such as a measuring spoon, measuring cup or measuring utensil.
Mensuration is a French term for measurement. It is the process of determining the exact and precise weight and
quantity of an ingredients.

Cooking Abbreviation(s) Unit of Measurement

COOKING ABBREVATIONS
C, c cup
g gram Cooking can be complicated.  All the different
kg kilogram acronyms can make you feel like it’s a different
L, l liter language or looking at a military brief.
lb pound Deciphering between the different cooking
mL, ml milliliter abbreviations and their proper unit of measurement
oz ounce can help make sure your dish comes out exactly as
pt pint imagined. Often times, different books will use
t, tsp teaspoon different abbreviations, which can cause confusion
T, TB, Tbl, Tbsp tablespoon when putting together a dish

Cooking Conversion Chart

Tsp Tbsp Oz C pt qt Gal ml L

1 1/3 1/6 1/48 5 0.005

3 1 ½ 1/16 15 0.015

6 2 1 1/8 30 0.030

48 16 8 1 ½ ¼ 1/16 250 0.025

16 2 1 ½ 1/8 500 0.5

32 4 2 1 ¼ 1000 1

128 16 8 4 1 4000 4

a. Liquid measurements are used for measuring the volume of various liquid used in the cooking process
b. Weight measurements are often used in commercial kitchens for determining the amount of meat to use in a recipe
or portioning an exact amount of food, but these measurements are also useful when ordering food in bulk.
c. Measurement for temperature: Fahrenheit, the system used in the U.S., and Celsius, the system used in most other
countries. Understanding how temperature is measured is very important in the foodservice industry,

Measuring Ingredients Correctly

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 straightedges knife
 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.
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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 7
School Year 2021 – 2022 HANDOUT # 2
 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.
 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 devices according to manufacturer’s manual
before using.
Substitution of ingredients

How many times have you been ready to cook and found you were out of a certain ingredient? Sometimes it is
inconvenient to run out and purchase the necessary ingredient -- it's easier to use a similar product as a replacement. There
are, however, several factors to consider when substituting ingredients. Take into account differences in flavor, moisture,
texture and weight.

Ingredient Amount Substitution

Baking 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda
1 teaspoon
powder plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
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,
Baking soda 1 teaspoon
vinegar, molasses, or citrus juice, you should replace it with the same amount of whole
milk
1 cup, 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4
Brown sugar
packed cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus
Butter (salted) 1 cup
1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter
1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
(unsalted)
Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2
Margarine 1 cup
teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt
1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder
Milk--whole 1 cup
plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup wate
1 (.25-
Yeast-active 1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid
ounce)
dry rise yeast
package
Yogurt 1 cup 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk
Vinegar 1 teaspoon 1 teaspoon lemon or lime juice OR 2 teaspoons white wine
1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn
White sugar 1 cup
syrup

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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 7
School Year 2021 – 2022 HANDOUT # 2

CALCULATING COST OF PRODUCTION

Profit a financial gain, especially the difference between the amount earned and the amount spent in buying,
operating, or producing something
Markup (or price spread) is the difference between the selling price of a good or service and cost. It is often
expressed as a percentage over the cost. A markup is added into the total cost incurred by the producer of a good or
service in order to cover the costs of doing business and create a profit.
The term 'selling price' is defined as the price at which a good or service is sold by the seller to the buyer. In other
words, it is a market value or agreed exchange value that enables a buyer to purchase goods or services. It is also known
as list price, quoted price, market price, or sale price.
Net profit is the money left over after paying all the expenses of an endeavor

STEPS IN CALCULATING COST OF PRODUCTION:

S TE P 1 : Wr ite do wn th e r e cipe in g r ed ie n ts an d q ua n titie s

QUANTITY INGREDIENTS UNIT PRICE COST (Php)

4 cups Flour
2 cups Water
½ cups Sugar
2 tablespoons Margarine
¼ teaspoon Baking powder

S TE P 2 : Fill in pr ice s for in g r ed ie n ts

QUANTITY INGREDIENTS UNIT PRICE COST (Php)

4 cups Flour Php 10.00/cup
2 cups Water Php 2.00/cup
½ cups Sugar Php 8.00/cup
2 tablespoons Margarine Php 6.00/tablespoon
½ teaspoon Baking powder Php 4.00/teaspoon

S TEP 3 : A dd it a ll to g e the r

QUANTITY INGREDIENTS UNIT PRICE COST (Php)

4 cups Flour Php 10.00/cup Php 40.00
2 cups Water Php 2.00/cup Php 4.00
½ cups Sugar Php 8.00/cup Php 4.00
2 tablespoons Margarine Php 6.00/tablespoon Php 12.00
½ teaspoon Baking powder Php 4.00/teaspoon Php 2.00
TOTAL COST OF EXPENSES Php 62.00

CALCULATING SELLING PRICE, TOTAL SALE AND NET PROFIT

Using the above calculated expenses in cooking puto , find the cost of a piece of puto if you were able to
make ten (10) pieces of puto.

Given:
Total Cost of expenses: Php 62.00
Mark - up: 20%
Yield/ No. of Pieces: 10

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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 7
School Year 2021 – 2022 HANDOUT # 2

a. Formula in finding selling price:

mark−up
SP = ( × Total cost of expenses) + Total cost of expenses
100 %
Yield/ No. of Pieces
20 %
=( ×62) + 62
100 %
10

( 0.20× 62 ) +62
=
10

( 12.4 ) +62
=
10

74.4
=
10

= 7.44 Cost of puto per piece

b. Formula in finding Total Sales:

TS = Selling Price × Yield

= Php 7. 44 × 10

= Php 74.4 Total Sales of 10 pieces puto

c. Formula in Finding Net Profit:

NP = Total Sale – Cost of Production

= Php 74.4 – Php 62.00

= Php 12. 4 Net Profit

Book:
Fulido, R. (2016). Cookery. Solaire Publishing

Learning Module
Department of Education. (2004).Mensuration and Calculation. Technology and Livelihood Education – Cookery 7/8
Learning Module Quarter 1.