8

Technology and
Livelihood Education
Home Economics - Cookery
Quarter 0 - Module 3.2
Abbreviations, Equivalents and
Conversions

CO_Q2_TLE 8_Cookery_ Module 3.2

TLE Cookery – Grade 8
Alternative Delivery Mode
Quarter 0 – Module 3.2: Abbreviation, Equivalents and Conversion
First Edition, 2020

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2
 8
Technology and
Livelihood
EducationHome
Economics - Cookery
Quarter 0 - Module 3.2
Abbreviatons, Equivalents and
Conversions

2
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners,
can continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-
step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each

SLM. This will tell you if you need to proceed on completing this module or if you
need to ask your facilitator or your teacher’s assistance for better understanding of
the lesson. At the end of each module, you need to answer the post-test to self-
check your learning. Answer keys are provided for each activity and test. We trust
that you will be honest in using these.

In addition to the material in the main text, Notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how they can
best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part
of this SLM. Use a separate sheet of paper in answering the exercises and tests. And
read the instructions carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering the
tasks in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

ii
 What I Need to Know

This module was designed and written to better perform mensuration and
calculations. It will help the learner master the nature of mensuration and
calculation. The scope of this module will be used in many different learning
situations. The language used recognizes the diverse vocabulary level of learners.
The lessons are arranged to follow the standard sequence of the module. But the
order of teaching or using can be changed to correspond with the textbook and
references you will be using.

The module has one lesson;

LO. 3.2 Abbreviations, Equivalents and Conversions

(TLE_HECK7/8PM-Od-4)

After going through this module, you are expected to:

3.2.1 Give abbreviations and equivalents of measurements

3.2.2 Convert system of measurements according to recipe requirements

CO_Q2_TLE 8_Cookery_ Module

 What I Know

Direction: Choose the letter of the best answer. Write the letter of the correct
answer on a separate sheet of paper.

1. 1/2 oz.= g?
A. 15
B. 16
C. 10
D. 8

2. 1 kg = g?
A. 500
B. 1000
C. 700
D. 800

3. What is the Abbreviation for Tablespoon?

A. Tbsp.
B. Tsp.
C. Tbps.
D. Tpsb.

4. What is the Abbreviation for Teaspoon?

A. Tbsp
B. Tsp.
C. Tbps.
D. Tpsb.

5. What is the Abbreviation for Pounds?

A. Kg.
B. Oz.
C. Lb.
D. Cm.

6. A change in the units or form of number or expression.

A. Metric system
B. Conversion
C. Quantity
D. Symbol

7. How many tablespoons in 1 cup of dry ingredients?

A. 19 tbsp.
B. 18 tbsp.
C. 17 tbsp.
D. 16 tbsp.

CO_Q2_TLE 8_Cookery_ Module

8. How many cups is the 500 ml water?
A. 2 cups
B. 3 cups
C. 4 cups
D. 5 cups

9. How ounces in 1 gram of nutmeg?

A. 0.035 oz
B. 0.045 oz
C. 0.055 oz
D. 0.065 oz

10. One tablespoon of ingredients is equal to?

A. two teaspoon
B. three teaspoon
C. four teaspoon
D. five teaspoon

11. One pint of flour is equal to many cups?

A. 2 cups
B. 3 cups
C. 4 cups
D. 5 cups

12. One galloon of vinegar is equal to?

A. 2 quarts
B. 4 quarts
C. 6 quarts
D. 8 quarts

13. 1 L = ml?
A. 500
B. 200
C. 300
D. 600

14. 250°F = °C?

A. 150
B. 160
C. 200
D. 120

15.2 c = T?
A. 14
B. 15
C. 16
D. 17

CO_Q2_TLE 8_Cookery_ Module

 Lesson
Abbreviatons, Equivalents
1 and Conversions

What’s In

The module 3.1 was designed and written to better perform measuring
techniques of ingredients. Let us determine how much you already know about
measuring techniques of ingredients. Take this pre - test.

Directions: Explain briefly your answers to the following questions and write them
on your TLE Activity notebook. How will you measure the following ingredients?
A. flour
B. white sugar
C. oatmeal
D. honey
E. margarine

Are miscellaneous measures important? Why?

What’s New

It’s useful to know which unit of measurement is being referred to in a recipe

abbreviation, but it’s just as important to recognize which are measurements of
weight and which refer to volume. Knowing the difference will help you choose the
correct measuring tools and increase your chances of successfully executing your
dish. Below are the different common measurements used in cooking, to know your
stock knowledge on the topic, please answer the table below.

CO_Q2_TLE 8_Cookery_ Module

Directions: Give the abbreviation of the following: Write your answers on your TLE
notebook.
Give the abbreviations of the following:

Unit of Measure Abbreviations

1. Tablespoon
2. Grams
3. Pounds
4. Kilogram
5. Teaspoon
6. Cup
7. Liter
8. Ounce
9. Pint
10.Millilitre

What is It

How many times have you been ready to cook and found you were out of a
certain ingredient? Experienced having trouble of reading the units because it is new
to you?

Some of the ingredient are measured and labelled using only their units. In
this part of the module, common measurements and their corresponding units, their
equivalents to other system of measures and how to convert them to other units of
equivalent. But first, let us define the following terms:

Abbreviation – a shortened form of a word or phrase

Equivalents – a thing that is equal to or corresponds with another in value,

amount and function.

Conversion – a quantity expressed in one set of units into an equivalent

expressed in another

CO_Q2_TLE 8_Cookery_ Module

Common Abbreviations for Measurements in cooking:

Cooking Abbreviations Unit of Measure

1. C, c Cup
2. g Grams
3. kg kilogram
4. L, l Liter
5. lb Pound
6. mL, ml Millilitre
7. oz Ounce
8. pt Pint
9. t, tsp Teaspoon
10.T, tbsp Tablespoon
11.gal Galloon

Measuring equivalents for teaspoons, tablesppons, cups, pints, fluid ounces,

1 Tbsp = 3 tsp 1c = 48 t
1/16 c =1T 1c = 16 T
1/8 c =2T 8 fluid ounces (floz) =1c
1/6 c = 2 T plus 1 t 1 pt =2c
1/4 c =4T 1 qt = 2 pt
1/3 c = 5 T plus 1 t 4c = 1 qt
3/8 c =6T 1 gal = 4 qt
1/2 c =8T 16 oz = 1 lb
2/3 c = 10 T plus 2 t 1 ml = 1 cc
3/4 c = 12 T 1 inch = 2.54 cm

Conversions for metric and U.S. systems of measurement.

source: United States Dept. of Agriculture (USDA)

U.S. system of measurement of Metric

Capacity Weight
1/5 tsp 1 ml 1 oz 28 grams
1 tsp 5 ml 1 pound 454 grams
1 Tbsp 15 ml
1 fluid oz 30 ml
1/5 c 47 ml

CO_Q2_TLE 8_Cookery_ Module

 1c 237 ml
2c 473 ml
4c .95 liters
4q 3.8 liters

Metric to U.S. system of measurement.

Capacity Weight
1 ml 1/5 tsp 1 gram .035 oz
5 ml 1 tsp 100 g 3.5 oz
15 ml 1T 500 grams 1.10 lb
100 ml 3.4 floz 1 kl 2.205 lb or 35 oz
240 ml 1c
1L 34 floz
4.2 c
2.1 pt
1.06 qt
0.26 gal

Temperature Conversion:
To convert Celcius to Farenheit, multiply the given temperature by 1.8 then add 32.
For Fahrenheit to Celcius, deduct 32, then devide the result by 1.8.

Example:
125 °Celcius = ? °Farenheit
= (125 x 1.8) + 32
= 225 + 32
= 257°F.
100°Farenheit = ? °C
= (300 – 32) / 1.8
= 268 / 1.8
= 149°C
Cooking
°F °C Gas Mark
Instruction
225 110 ¼ Very low
250 120-130 ½ Very low
275 140 1 Slow
300 150 2 Slow
325 160-170 3 Moderate
350 180 4 Moderate
375 190 5 Moderately hot
400 200 6 Moderately hot
425 220 7 Hot
450 230 8 Hot
475 240 9 Very hot

CO_Q2_TLE 8_Cookery_ Module

Useful Temperature Facts:

 Celsius and Fahrenheit are the same at -40°.

 Water boils at 100°C or 212°F.
 Water freezes at 0°C and 32°F.
 Absolute zero is 0 K.
 Celsius and Fahrenheit are degree scales. The degree symbol is not used to
report temperature using the Kelvin scale.

Explanation:

There are two main temperature scales:

 °F, the Fahrenheit Scale (used in the US), and

 °C, the Celsius Scale (part of the Metric System, used in most other countries)
They both measure the same thing (temperature!), but use different numbers:
 Boiling water (at normal pressure) measures 100° in Celsius, but 212° in
Fahrenheit
 And as water freezes it measures 0° in Celsius, but 32° in Fahrenheit

What’s More

To strengthen your understanding and skills of the topic, please copy and answer
Activities 3-8 below in your TLE notebook.

Activity 1
Directions: Convert the following measures into teaspoons.

2 Tablespoon =
1 cup =
1/4 c =
1/4 c =
1 Tablespoon =

Activity 2
Directions: Convert the following metric system of measurements to US.

1. 5 ml = teaspoon
2. 1L = cups
3. 15 ml = Tablespoon
4. 100 grams = ounce
5. 1 kg = pound

CO_Q2_TLE 8_Cookery_ Module

Activity 3
Directions: Convert the following temperatures from degree Celsius to degree
Fahrenheit.

Degree Celsius Degree Fahrenheit

1. 240
2. 200
3. 190
4. 150
5. 140

Activity 4
Directions: Give the abbreviation of the following.

Abbreviation
1. Tablespoon
2. Pound
3. Kilogram
4. Ounce
5. teaspoon

What I Have Learned

Activity 1
Directions: Fill in the blanks with the correct answers.

1. is a shortened form of a word or phrase. Equivalents is a thing

that is equal to or corresponds with another in value, amount and function.
Conversion - a quantity expressed in one set of units into an equivalent
expressed in another.

2. To convert Celsius to Fahrenheit, the given temperature by 1.8 then

add 32. For Fahrenheit to Celsius, deduct 32, then divide the result by 1.8
3. °F, the Fahrenheit Scale is used in the .
4. Boiling water measures Celsius, but 212° in Fahrenheit.
5. is a thing that is equal to or corresponds with another in value,
amount and function.

CO_Q2_TLE 8_Cookery_ Module

 What I Can Do

Activity 1
A. Give the equivalent measure of the following.
250 grams of starch = ounce
6 cups coconut milk = quart
1 teaspoon vanilla = ml
1/2 c grated cheese = Tablespoon
1 cup milk = ml

B. Give the substitution of the following ingredients:

1. 1 tsp. all spice
2. 1 c sour cream
3. 1/2 t cream of tartar
4. 1/4 c oil
5. 1/4 c fresh chopped onions

CO_Q2_TLE 8_Cookery_ Module

 Assessment
Direction: Choose the letter of the best answer. Write the letter of the correct
answer on your TLE notebook.

1. 1/2 oz. g?
A. 15
B. 16
C. 10
D. 8

2. 1 kg = g?
A. 500
B. 1000
C. 700
D. 800

3. What is the abbreviation for tablespoon?

A. tbsp.
B. tsp.
C. tbps.
D. tpsb.

4. What is the abbreviation for teaspoon?

A. tbsp.
B. tsp.
C. tbps.
D. tpsb.

5. What is the abbreviation for pounds?

A. kg.
B. oz.
C. lb.
D. cm.

6. A change in the units or form of number or expression.

A. symbol
B. quantity
C. conversion
D. metric system

7. How many tablespoons in 1 cup of flour?

A. 16 tbsp.
B. 17 tbsp.
C. 18 tbsp.
D. 19 tbsp.

CO_Q2_TLE 8_Cookery_ Module

8. Howmany cups is the 500 ml water?
A. 2 cups
B. 3 cups
C. 4 cups
D. 5 cups

9. How ounces in I gram of nutmeg?

A. 0.035 oz
B. 0.045 oz
C. 0.055 0z
D. 0.065 0z

10. One tablespoon of ingredients is equal to?

A. 2 teaspoons
B. 3 teaspoons
C. 4 teaspoons
D. 5 teaspoons

11. One pint of flour is equal to many cups?

A. 2 cups
B. 3 cups
C. 4 cups
D. 5cups

12. One galloon of vinegar is equal to?

A. 2 quarts
B. 4 quarts
C. 6 quarts
D. 8 quarts

13. 1 L = ml?
A. 200
B. 300
C. 500
D. 600

14. 250°F = °C?

A. 120
B. 150
C. 160
D. 200

15.2 c = T?
A. 14
B. 15
C. 16
D. 17

CO_Q2_TLE 8_Cookery_ Module

 Additional Activities

Activity 1

Directions: Convert the given ingredients into ML. Write your answers on your TLE
notebook.

A. Suppose you’re going to cook Maja Blanca and have the following
ingredients, how will you calculate each measurement?

250 grams starch: ml

6 cups coconut milk: ml
2 ½ cups white sugar: ml
1 teaspoon vanilla: ml
1 cup evaporated milk: ml
1/2 c grated cheese: ml

CO_Q2_TLE 8_Cookery_ Module

Answer Key

Assessment
1. A
2. D
3. B
4. A
5. C
6. D
7. A
8. A
9. B
10. B
11. A
12. B
13. D
14. B
15. C

Activity 8
1. 7
oz. 2.
24 q
3. 5 ml
4. 8
tbsp. 5.
237 ml
6. 454
grams 7. 56
g
8. 50 ml
9. 2 cups
10. 2 qt.

Additional
Activities 1. 3.5 lbs.
2. 105 oz.
3. 1 T
4. 4.2
cups 5.

CO_Q2_TLE 8_Cookery_ Module

References

BOOKS

Delos Santos, Zenaida. 2013, TLE: Exploratory Course in Commercial Cooking,

Batangas: Academic Publishing

INTERNET
“Measurement Abbreviations and Conversions” 2020
Retrieved from
https://www.dummies.com/food-drink/recipes/measurement-abbreviations-and-
conversions/ on December 17, 2019

“Metric Cooking Conversions”

Retrieved from
https://www.infoplease.com/math-science/weights-measures/us-metric-cooking-
conversions on December 17, 2019

Pierce, Rod. "Conversion of Temperature - Celsius to Fahrenheit" 2020

Retrieved from
http://www.mathsisfun.com/temperature-conversion.html
on December 17, 2019
“Common Ingredient Substitutions” 2020
Retrieved from
https://www.allrecipes.com/article/common-ingredient-substitutions/ on
December 18, 2020

Helmenstine, Anne Marie. “Temperature Conversion Formulas” 2019

Retrieved from
https://www.thoughtco.com/temperature-conversion-formulas-609324
on December 19, 2019

“Conversion of Temperature” 2017

Retrieved from
https://www.mathsisfun.com/temperature-conversion.html
on December, 19, 2019

Alice Henneman, Alice“Basic Ingredient Substitution” 2020

Retreived from
https://food.unl.edu/article/ingredient-substitutions
on December 20, 202

CO_Q2_TLE 8_Cookery_ Module

For inquiries or feedback, please write or call:

Department of Education
Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 634-1054; 634-1072; 631-4985

Email Address: *

CO_Q2_TLE 8_Cookery_ Module