LEARNING MATERIALS IN TLE 7

Date: September 11-15, 2023

Week: Week 3
Quarter: First Quarter
Unit Topic: Cookery
Subtopic Performing mensuration and calculation.
Essential The learners should be able to:
Competencies  Give the abbreviations and equivalents of measurements.
 Measure ingredients according to recipe requirements.
 Convert systems of measurement according to recipe requirement
 Perform substitution of ingredients.
Content Standard: The learners demonstrate an understanding of performing mensuration and
calculation in cookery.
Performance The learners independently measure and calculate ingredients in cookery.
Standard:

WEEK

Performing mensuration and calculation

INTRODUCTION
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 conversion.

TLE7: Cookery Page 1

 Measuring accurately is probably the most important cooking skill in the kitchen. Home
economist in test kitchen spend many hours testing recipes with varying measurements in a process
called “tolerance testing”. A recipe must perform well even though the ingredient amounts are
changed; if it fails, it is not published. Even though the recipes in cookbooks are quite “tolerant”, the
cook still has to follow basic rules of measuring.
Common cooking abbreviations and equivalent measures.
Most recipes use abbreviations for the measurements of ingredients. Here is a quick guide to let you
know what standard abbreviations mean.

t or tsp = teaspoon qt = quart

T or tbsp = tablespoon oz = ounce
c = cup lb = pound
pt =pint pkg = package

Table of weights and measure

Below are tables and conversions of weights and measure. These are specific
conversions depending on the ingredient to be measured.
How to Measure Liquids
Cups/Quarts Ounces Metric
2 tablespoons 1 fluid ounce 30 ml
¼ cup 2 fluid ounces 60 ml
3 fluid ounces 89 ml
½ cup 4 fluid ounces 125 ml
5 fluid ounces 148 ml
5 ½ fluid ounces 163 ml
¾ cup 6 fluid ounces 177 ml
7 fluid ounces 207 ml
1 cup 8 fluid ounces 237 ml
2 cups 16 fluid ounces (pint) 473 ml
2 ½ cups 20 fluid ounces 591 ml
4 cups 32 fluid ounces ( 1 quart) 1 liter

How to Measure Dry Ingredients

VOLUME LENGTHS
½ oz 15 g ¼ inch 5 mm
1 oz 30 g ½ inch 1 cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz (¼ lb.) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz ( ½ lb ) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz ( ¾ lb ) 375 g 9 inches 22 cm

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13 oz 410 g 10 inches 25 cm
14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches (1 foot) 30 cm
16 oz (1 lb) 500 g 18 inches 46 cm
24 oz (1 ½ lb) 750 g 20 inches 50 cm
32 oz (2 lbs) 1 kg 24 inches (2 feet) 61 cm
30 inches 77 cm

Using Cups and Spoons

Using Cups Using Spoons
¼ cup 2 fluid ounces 60 ml ¼ teaspoon 1 ml
1/3 cup 2 ½ fluid ounces 85 ml ½ teaspoon 2.5 ml
½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml
1 cup 8 fluid ounces 250 ml 1 tablespoon 15 ml

Oven Temperatures
Fahrenheit ( F ) Celsius ( C ) Temperature
250 120 Very Slow
300 150 Slow
325 – 350 160 – 180 Moderately Slow
375 – 400 190 – 200 Moderate
425 – 450 220 – 230 Moderately Hot
475 – 500 250 – 260 Hot

LESSON I.2 PROPER TECHNIQUES IN MEASURING INGREDIENTS

Proper techniques in measuring ingredients

A. For specific ingredients
Rice and flour. Fill the cup to overflowing, then level – off with a spatula or with a straight
edged knife.
 Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour two or three times.
Spoon into the cup overflowing, then level off with a spatula.
 Refined 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 the cup.
Level off with a spatula before emptying

B. For other ingredients

 Level with a measuring spoons with straight edge of a knife to measure small amounts of
salt, pepper, leavening agents, or solid fats.
 For liquid ingredients, use a liquid measuring cup - a glass or plastic cup with graduated
markings on the side. Place the cup on the flat, level surface. Hold the cup firmly and
pour the desired amount of 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 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.

C. For tools and equipment

 Spring scales should be adjusted so that pointer is a zero (0). Place pan bowl, or piece of
waxed paper on scale to hold the ingredient to be measured.
 When using balance scales, place the pan on the left – hand side. Add the required
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.
 Ranges or stoves provide heat for cooking on top and in the oven. The controls for range
heat must be accurate and easy to operate. Tools and utensils needed for cooking on
the range and work space should be within easy reach. To be done.
 Learn to match the size of the pan to the size of the unit and to select the right amount of
heat for the cooking job.
 In microwave oven cooking, time schedules must be followed exactly because every
second is important. The microwave shuts off automatically when the door is open.
 Refrigerators are operated by electricity. The unit that does the cooling is underneath the
box behind the grill.
 Dishwashers are a great help if food is rinsed from dishes before stacking them. Follow
the plan for stacking as suggested in the manufacture’s manual.
 Mixers are the most useful machines in commercial kitchens and even at home. It is good
for making salad dressings, sandwich fillings, sauces, mashing potatoes, and beating
batter and eggs. Attachment are also available to chop, whip, squeeze out juice and
make purees.
 Coffee makers are mostly automatic, requiring only the measurement of coffee and water.
 In preparing food on the range or in the fryer, heat is transferred by conduction.
Substituting Ingredients
In substituting ingredients, there are a certain factor to consider such as flavor, moisture, texture, and
weight. Understanding the physical and chemical properties of all ingredients is essential. Measure
accurately. Abbreviation used are:
tsp – teaspoon oz – ounce
tbsp – tablespoon lb - pound

Reference :Rodrigo, Lorna A. et.al. Home Economics Exploratory 7 -8 K to 12. Vibal Publishing
House, Inc.1253 Gregorio Araneta Ave., Quezon City, Philippines. 2013. pages 51 - 53
https://www.investopedia.com.
https://www.accountingnotes.com.

Prepared by:

CRISTINA L. MENDIOLA, LPT

Subject Teacher, TLE 7/STL, TLE Area

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