Junior High School Department
A.Y 2020-2021
Self-Paced Module in TLE 8
Prepared by; Chiryl N. Aragona
I.
Topic:
A. Mensuration and Calculation
II. Objectives:
1. Give the abbreviations and equivalents of measurements;
2. Identify the types of measuring tools used in cooking;
3. Describe the functions of measuring tools;and
4. Demonstrate the proper way of measuring liquid and dry ingredients according to recipe requirement;
Pre- Test
Write the abbreviation of the following measuring terms.
1. Tablespoon ____________
2. Cup
____________
3. Gallon
____________
4. Liter
____________
5. Pound
____________
6. Pint
____________
7. Gram
____________
8. Kilogram ____________
9. Celsius
____________
10. Ounce
____________
Definition of Terms
Conversion - it refers to changing a unit of measure from one system to another.
Ingredients - something that enters into a mixture like a recipe.
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Mensuration - it is the act or process of measuring the volume and the mass or weight of
ingredients or raw materials, and the temperature needed to cook food.
Substitution - it is replacing something with another
Temperature - the degree of hotness or coldness required in cooking or preparing a certain
recipe.
What Do You Want To Learn?
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.
Different units of measurement are used to quantify ingredients in a recipe. The
tables below present the most commonly used units for each.
Volume
Abbreviation
Tablespoon
tbsp or T
Teaspoon
tsp or t
Cup
c
Fluid once
oz
Pint
pt
Quart
qt
Gallon
gal
Milliliter
ml
Liter
l
Mass and Weight
Abbreviation
Pound
lb
Ounce
oz
Milligram
mg
Gram
g
Kilogram
kg
Temperature
Abbreviation
Fahrenheit
!F
Celsius
!C
Converting Dry or Weight Measurements
Quantity
English Unit
Metric Unit
1/16 teaspoon
a dash
1/8 teaspoon or
less
a pinch or 6 drops
.5 milliliter
1/4 teaspoon
15 drops
1 milliliter
1/2 teaspoon
30 drops
2 milliliter
1 teaspoon
1/3 tablespoon
1/6 ounce
5 milliliters
3 reaspoons
1 tablespoon
1/2 ounce
14 grams
2 tablespoons
1/8 cup
1 ounce
28 grams
4 tablespoons
1/4 cup
2 ounces
56.7 grams
8 tablespoons
1/2 cup
4 ounces
10 tablespoons
plus 2 teaspoon
2/3 cup
5.2 ounces
12 tablespoons
3/4 cup
6 ounces
.375 pound
170 grams
16 tablespoons
1 cup
8 ounces
.500 pound or 1/2
pound
226.8 grams
32 tablespoons
2 cups
16 ounces
1 pound
453.6 grams
64 tablespoons
4 cups or 1 quart
32 ounces
2 pound
907.2 grams
.25 pound
113.4 grams
147.4 grams
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Wet or Volume Measurement
Jigger
1 1/2 or 1.5 uid
ounces
1 cup
8 uid ounces
1/2 pint
3 tablesppon
45 milliliters
16 tablespoons
237 milliliters
Quantity
English Unit
Metric Unit
2 cups
16 uid ounces
1 pint
32 tablespoons
474 milliliters
4 cups
32 uid ounces
1 quart
64 tablespoons
946 milliliters
2 pints
32 uid ounces
1 quart
4 cups
.946 liters
4 quarts
128 uid ounces
1 gallon
16 cups
3.8 liters
8 quarts
256 uids ounces
2 gallons
32 cups
7.6 liters
4 pecks
1 bushels
Dash
Less than 1/4
teaspoon
Temperatures Commonly Used in Cooking and Baking
Temperature is needed in cooking. Using the right temperature in cooking guarantees that
the food is perfectly cooked. The right temperature also protect the food to be contaminated. The
thermometers used in cooking may give readings in Fahrenheit or Celsius.
Fahrenheit (!F)
Celsius (!C)
250 !F
121 !C
300 !F
149 !C
350 !F
177 !C
400 !F
204 !C
450 !F
232 !C
Measuring Ingredients Correctly
Accurate measurement of ingredients is very important in the kitchen. It guarantees
success in cooking a recipe. Thus it is a must for a cook to follow the basic guidelines in
measuring ingredients.
Measuring Dry Ingredients
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1. Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight- edged
knife
2. 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.
3. 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.
Measuring Wet Ingredients
1. Place the measuring cup on the flat or level surface before pouring any liquid ingredients into
it for measuring.
2. Gradually pour the liquid ingredient into the measuring cup.
3. Check if the desired measurement has been made correctly. Your eye level while measuring
should be aligned with the level of the liquid whose volume is being determined.
Tips in Measuring Ingredients
1. Spray cooking oil on the liquid/graduated measuring cup in measuring sticky ingredients
such honey and molasses. The cooking oil will facilitates the transfer of these ingredients to
a different container.
2. Use individual measuring cup in measuring shortening and other malleable ingredients.
3. Use push-up measuring cup in measuring peanut butter, sour cream, and other semimalleable ingredients.
Substituting Ingredients
There will be times while we are cooking a recipe, we realize that we are running out of a
very important ingredients. There are ingredients that are not available in the market or a
supermarket. No worries. There are other ingredients that can be substitute for what is missing or
lacking in a recipe.
Dry Ingredients
Amount
Substitute
Allspice
1 tsp
1/2 tsp cinnamon plus 1/2 tsp ground cloves.
Apple pie spice
1 tsp
1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom.
- 2 Tbsp all-purpose our.
- 1 Tbsp cornstarch.
Baking powder, double
acting
1 tsp
- 1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp
cornstarch;
- 1/4 tsp baking soda plus 5/8 tsp cream of tartar;
- 1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or
yogurt (decrease liquid in recipe by 1/2
cup);
- 1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon
juice plus sweet milk to make 1/2 cup (decrease
liquid in recipe by 1/2 cup);
- 1/4 tsp baking soda plus 1/4 cup molasses
(decrease liquid in recipe by 1-2 Tbsp);
- 1 1/2 tsp phosphate or tartrate baking powder.
Bay leaf, crushed
1 tsp
- 1 whole bay leaf.
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Arrowroot, as thickener 1 Tbsp
Brandy
1/4 cup
- 1 tsp brandy extract plus enough water or liquid called
for in recipe to make 1/4 cup.
Bread crumbs, dry
1/4-1/3 cup
- 1 slice bread;
- 1/4 cup cracker crumbs;
- 2/3 cup rolled oats;
Broth, chicken or beef
1 cup
- 1 bouillon cube, 1 tsp (1 envelope) powdered broth base
or 1 tsp instant granules dissolved in 1 cup water.
Butter
1 cup
- 1 cup margarine;
- 7/8 to 1 cup hydrogenated shortening plus 1/2
tsp
salt;
- 7/8 cup lard plus 1/2 tsp salt;
- 7/8 cup oil plus 1/2 tsp salt.
Catsup
1 cup
- 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp
vinegar (for use in cooking).
Chili Sauce
1 cup
- 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp
vinegar, 1/4 tsp cinnamon, and dash of ground cloves and
allspice.
Chives, nely chopped
2 tsp
2 tsp green onion tops, nely chopped
Chocolate,
unsweetened
1 oz or square
- 3 Tbsp cocoa plus 1 Tbsp butter or fat;
semisweet
1-2/3 oz
- 1 oz unsweetened chocolate plus 4 tsp sugar.
Chocolate chips,
semisweet
1 oz
- 1 oz sweet cooking chocolate
Cocoa
1/4 cup or 4
tbsp
- 1 oz (square) unsweetened chocolate ( Decrease fat
called for in recipe by 1/2 tbsp)
Corn
1 doz ears
2 1/2 cups cooked
Cornmeal, self-raising
1 cup
- 7/8 cup plain, 1 1/2 tbsp baking powder, and 1/2 tsp salt
Cornstarch (for
thickening)
1 tbsp
- 2 tbsp APF ( all-purpose our
- 2 tbsp tapioca
Cracker crumbs
3/4 cup
- 1 cup dry bread crumbs
Dates
1 lb
2 1/2 cups pitted
- 3 Tbsp carob powder plus 2 Tbsp water.
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Dill plant, fresh or dried 3 heads
- 1 tbsp dill seed
- 1/2 Tbsp cornstarch, potato starch, rice starch
or arrowroot;
- 1 Tbsp quick-cooking tapioca;
- 1 Tbsp waxy rice or corn our;
- 2 Tbsp granular cereal;
- 2 Tbsp browned our;
(For thickening)
- 1 1/2 Tbsp whole wheat f
Flour, all-purpose
1 cup sifted
- 1 1/2 cups bread crumbs;
- 1 1/8 cups cake our (1 cup plus 2 Tbsp);
- 7/8 to 1 cup corn meal;
- 1/2 cup cornstarch plus 1/2 cup rye, potato or
rice
our (sift together 6 times, use with 2 tsp baking
powder per cup in quick breads as wheat our
allergy substitute);
- 13/16 cup gluten our (1 cup less 3 Tbsp);
- 5/8 cup potato our;
- 7/8 cup rice our;
- 1 1/3 cups rolled oats;
- 1 1/4 cups rye our;
- 1/8 cup soy, cottonseed, peanut or carob our
plus 7/8 cup all-purpose our;
- 1/3 cup wheat germ plus 2/3 cup all-purpose
our
- 1 cup minus 1 Tbsp whole wheat our.
Cake Flour
- 1 lb
- 1 cup sifted
- 4 3/4 cups
- 1 cup minus 2 tbsp sifted all- purpose our
Flour, self- rising
1 cup
- 1 cup minus 2 tbsp sifted all-purpose our (7/8 cup)
Garlic
1 clove , small 1/8 tsp garlic powder
Garlic salt
1 tsp
- 1/8 tsp garlic powder plus 7/8 salt
Ginger
1/8 tsp
- 1 tsp candied ginger rinsed in water ti remove sugar,
then nely cut
- 1 tbsp raw ginger
Maple Sugar
1/2 cup
- 1 cup maple syrup
( grated and packed)
1 tbsp
- 1 tbsp white, granulated sugar
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- 8-10 regular
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1 cup
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Marshmallow,
miniature
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1 tbsp
Flour, APF
Onion powder
1 tbsp
- 1 medium onion, chopped
- 4 tbsp fresh chopped onion
Pimiento
2 tbsp
- 1 tbsp dried red bell peppers, rehydrated
- 3 tbsp fresh red bell pepper, chopped
Sugar, brown
1 cup rmly - 1 cup granulated sugar
packed
- 2 1/4 rmly packed
1 lb
granulated sugar
1 cup
- 1 cup rmly packed brown sugar;
- 1 1/3 cup of powdered sugar
- 1 cup corn syrup, reduce other liquid by 1/4 cup (never
replace more than 1/2 of sugar called for in recipe with
corn syrup);
- 13/16 cup honey (1 cup less 3 Tbsp); reduce liquid in
recipe by 3 Tbsp for every cup of honey added; add a
pinch of baking soda to neutralize acidity;
- 3/4 to 1 cup maple syrup minus 3 Tbsp other liquid;
- 1 cup molasses or sorghum plus 1/2 tsp baking soda;
omit or decrease baking powder by 1 tsp; reduce other
liquid by 6 Tbsp;
- 1 cup raw sugar.
Confectioner sugar/
powder sugar
1 cup
- 3/4 cup granulated sugar (for uses other than baking).
Cream of Tartar
1/2 tsp
- 1 1/2 tsp lemon juice or vinegar.
Nuts
1 cup
- 1 cup rolled oats, browned (in baked products).
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Wet Ingredients
Amount
Substitute
Butter milk or sour
1 cup
- 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp
vinegar or lemon juice; let stand 5 minutes;
- - 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp
vinegar or lemon juice; let stand 5 minutes;
Skim milk
1 cup
- 1/3 cup instant nonfat dry milk plus 7/8 cup
water
Whole milk
1 cup
- 1/2 cup evaporated milk plus 1/2 cup water;
- 1 cup skim, 2% or reconstituted dry milk;
- 1 cup soy or almond milk;
- 1 cup fruit juice or potato water in baking;
- 1 cup water plus 1 1/2 tsp butter in baking;
- 1 cup buttermilk plus 1/2 tsp baking soda
(decrease baking powder by 2 tsp).
sweetened condensed
1 cup
- Combine 1 cup plus 2 Tbsp dry milk with 1/2
cup warm water and 3/4 cup sugar, mix well,
may set pan in bowl of hot water to dissolve
sugar.
Molasses
1 cup
- 3/4 cup sugar, increase liquid by 5
Tbsp, decrease baking soda by 1/2 tsp,
add 2 tsp baking powder;
- 3/4 cup sugar plus 1 1/4 tsp cream of tartar,
increase liquid in recipe by 5
Oil (for sauteing)
1/4 cup
- 1/4 cup melted margarine, butter, bacon
drippings, shortening or lard.
Assess Yourself
A. Convert the following measurements. Write your answer on the space provided.
1. 1 kg
4 kg
2. 1 tbsp
___tbsp
3. 4 qt
16 qt
4. 1/2 kg
4 1/2 kg
5. 350 !F
:
:
:
:
:
:
:
:
:
2.2 lb
___ lb
3 tsp
24 tsp
128 fl oz
____fl oz
500 g
____g
____!C
B. Write the substitution for the following ingredients. Write your answer on the space provided.
1. 1/4-1/3 cup Dry bread crumbs
2. 1C Coconut milk
3. 1"2 tsp cream of tartar
4. 1C Cake flour
5. 1 cup Miniature marshmallow
6. 1cup Skim milk
7. 1 cup Nuts
8. 1"4 cup Oil
9. 1 cup Brown sugar
10. 1 cup Confectioners/powdered sugar
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Enrichment Activity
A. Create a poster of the steps in measuring dry and wet ingredients. Follow the
diagram below or you may use photos to create a poster.
Rice and flour
Sifted flour
B. Write the step in measuring wet ingredients in the arrows
Refined sugar