Final_HE 4.4 Mensuration and Calculations in Cookery
Final_HE 4.4 Mensuration and Calculations in Cookery
in Cookery
Table of Contents
Introduction 2
Essential Questions 3
Springboard 4
Check Up 21
Skill Enhancer 23
Wrap Up 25
Introspect: Self-Evaluation 26
Bibliography 27
Glossary 28
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GRADE 7/8
Preparing a great dish requires the right amount of ingredients. Measuring the ingredients
influences the quality of the food in terms of its color, aroma, texture, and flavor. It is
important to obtain correct weights and accurate measurements of food items when
designing a standardized recipe so that whoever prepares the dish, the same portion size and
quality is achieved. In addition, the standard recipe helps you determine the menu price by
calculating the food cost. Therefore, it is essential in cookery to acquire the skills in measuring
and calculating.
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In this lesson, mensuration and calculation in cookery will be discussed. You will develop skills
in measuring ingredients accurately. Converting the system of measurement according to
recipe requirements will also be explained. The substitution of ingredients will be performed.
Finally, you will be expected to apply the principles of costing in calculating the production
cost.
Essential Questions
3
Springboard
Let’s do the Math in Cooking
Complete the table below by converting the system of measurement from the given recipe.
Then, answer the questions below.
Caesar Salad
U.S. Metric Ingredients
2 lb 1 kg Romaine leaves
1- 1 ½ fl oz 30 - 45 ml olive oil
1- 2 1- 2 garlic cloves
4- 8 4- 8 anchovy fillets
2 2 Eggs
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___________________________________________________________________________________________
In cookery, the greatest concerns in measuring ingredients are the volume, weight, length,
and temperature. There two measurement systems:
● United States System
● Metric System
pound lb
ounce oz
gallon gal
quart qt
pint pt
cup cup
fluid ounce fl oz
tablespoon tbsp
teaspoon tsp
inch in
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Units of Measure
Weight
1 pound 16 ounces
Volume
1 gallon 4 quarts
1 quart 2 pints
or
4 cups
or
32 fluid ounces
1 pint 2 cups
or
16 fluid ounces
1 tablespoon 3 teaspoons
Length
1 foot 12 inches
gram g
kilogram kg
liter L
6
milliliter mL
meter m
millimeter mm
degree Celsius °C
Units of Measure
Weight
Volume
1 Liter 1000 mL
1 quart 2 pints
or
4 cups
or
32 fluid ounces
1 pint 2 cups
or
16 fluid ounces
1 tablespoon 3 teaspoons
Length
1 foot 12 inches
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Guidelines in Measuring Common Ingredients
The tools and procedures in measuring ingredients may vary depending on the type of food
item to be measured. Below are some guidelines in measuring common ingredients.
1. When measuring flour, use a large spoon, lightly spoon flour from the container into
the measuring cup. Level off the flour even with the top edge of the measuring cup by
using the back of a knife or flat-blade spatula. Never shake the cup and never pack the
flour into the measuring cup as it affects the weight of it.
2. When measuring refined sugar using a cup or spoon, first, remove the lumps by sifting
it once. Scoop the cup or measuring spoon into the container of the sugar until it is
overflowing, then level off with the back of a knife or spatula.
3. Brown sugar needs to be packed into the measuring cup in order to hold its shape
when turned out of the cup.
4. Measuring the liquid ingredients, like water or milk, requires the use of a liquid
measuring cup with graduated markings on the side. When measuring, you have to
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place the cup on a flat surface. Pour the liquid into the cup. Then, bend down so your
eye is level with the cup and look at the measuring line for the amount you need.
5. Semi-liquid ingredients like cream, peanut butter, and yogurt are measured using the
dry measuring cups due to their thickness.
6. When using measuring devices such as a timer, thermometer, and scale, always check
and calibrate according to the manufacturer's manual in order to obtain accurate
measurements.
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Measurement Conversions
U.S. Metric
Volume
1 fl oz 29.57 mL
1 cup 237 mL
1 quart 946 mL
33.8 fl oz 1L
Weight
1 oz 28.35 g
0.035 oz 1g
1 lb 454 grams
2.2 pounds 1 kg
Length
1 in 25.4 mm
0.39 in 1 cm
39.4 in 1m
In converting Fahrenheit to Celsius. You have to subtract 32 from the value, then multiply by
5/9.
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320 −32 =288
288 ×5/9=160°C
Temperature: Celsius to Fahrenheit
In converting Fahrenheit to Celsius. You have to multiply the value by 9/5, then add 32.
Substitution of Ingredients
Ingredient substitution is possible when a certain food item is not available at the moment
when you are preparing a dish. However, you have to consider that each ingredient in a recipe
plays a specific role. Substitution of an ingredient for another may change the taste, color,
moisture content or the texture of the food product. Therefore, it is suggested by many
experts that this can only be done in unexpected situations. The following table shows the
common ingredient substitution.
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Butter (salted) 1 cup 1 cup margarine OR 1 cup shortening plus 1/2
teaspoon salt OR 7/8 cup vegetable oil plus 1/2
teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted) 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup
lard
Buttermilk 1 cup 1 cup yogurt OR 1 tablespoon lemon juice or vinegar
plus enough milk to make 1 cup
Cheddar cheese 1 cup 1 cup shredded Colby cheddar OR 1 cup shredded
shredded Monterey Jack cheese
Chervil 1 tablespoon 1 tablespoon chopped fresh parsley
chopped
fresh
Chocolate(semiswe 1 ounce 1 (1-ounce) square of unsweetened chocolate plus 4
et) teaspoons sugar OR 1-ounce semisweet chocolate
chips plus 1 teaspoon shortening
Chocolate 1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon
(unsweetened) shortening or vegetable oil
Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate
Condensed cream 1 1 (10.75-ounce) can condensed cream of celery,
of mushroom soup (10.75-ounce) cream of chicken, or golden mushroom soup
can
Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup
honey OR 1 cup light treacle syrup
Cottage cheese 1 cup 1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs 1 cup 1 cup bread crumbs OR 1 cup matzo meal or 1 cup
ground oats
Cream (half and 1 cup 7/8 cup milk plus 1 tablespoon butter
half)
Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup
butter
Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3
tablespoons butter
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Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed
Cream cheese 1 cup 1 cup pureed cottage cheese OR 1 cup plain yogurt,
strained overnight in a cheesecloth
Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar
Evaporated milk 1 cup 1 cup light cream
Farmer's cheese 8 ounces 8 ounces dry cottage cheese OR 8 ounces creamed
cottage cheese, drained
Bread flour 1 cup 1 cup all-purpose flour plus 1 teaspoon wheat gluten
(available at health food stores & some
supermarkets)
Cake flour 1 cup 1 cup all-purpose flour minus 2 tablespoons
Self-Rising Flour 1 cup 7/8 cup all-purpose flour plus 1 1/2 teaspoons
baking powder and 1/2 teaspoon of salt
Garlic 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon
granulated garlic OR 1/2 teaspoon garlic salt--reduce
salt in a recipe
Gelatin 1 tablespoon, 2 teaspoons agar agar
granulated
Dry ginger 1 teaspoon 2 teaspoons chopped fresh ginger
Fresh ginger 1 teaspoon, 1/2 teaspoon ground dried ginger
minced
Green onion 1/2 cup, 1/2 cup chopped onion OR 1/2 cup chopped leek OR
chopped 1/2 cup chopped shallots
Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds
Fresh herbs 1 tablespoon 1 teaspoon (chopped or whole leaf) dried herbs
chopped
fresh
Herring 8 ounces 8 ounces of sardines
Honey 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup
corn syrup
Hot pepper sauce 1 teaspoon 3/4 teaspoon cayenne pepper plus 1 teaspoon
vinegar
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Ketchup 1 cup 1 cup tomato sauce plus 1 teaspoon vinegar plus 1
tablespoon sugar
Lard 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 1 cup
butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
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sugar
Onion 1 cup, 1 cup chopped green onions OR 1 cup chopped
chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried
minced onion OR 1/4 cup onion powder
Orange juice 1 tablespoon 1 tablespoon other citrus juice
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thicken
Soy sauce 1/2 cup 1/4 cup Worcestershire sauce mixed with 1
tablespoon water
Stock--beef or 1 cup 1 cube beef or chicken bouillon dissolved in 1 cup
chicken water
Sweetened 1 (14-ounce) 3/4 cup white sugar mixed with 1/2 cup water and 1
condensed milk can 1/8 cups dry powdered milk: Bring to a boil and cook,
stirring frequently, until thickened, about 20 minutes
Vegetable oil--for 1 cup 1 cup applesauce OR 1 cup fruit puree
baking
Vegetable oil--for 1 cup 1 cup lard OR 1 cup vegetable shortening
frying
Vinegar 1 teaspoon 1 teaspoon lemon or lime juice OR 2 teaspoons
white wine
White sugar 1 cup 1 cup brown sugar OR 1 1/4 cups confectioners'
sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine 1 cup 1 cup chicken or beef broth OR 1 cup fruit juice
mixed with 2 teaspoons vinegar OR 1 cup water
Yogurt 1 cup 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour
milk
Try It!
Let us apply now what you learned from this section. Complete the analogy.
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Cost of Production
In running a food business, calculating the cost of production is necessary to determine the
selling price of the dish.
● Standard Recipe
This contains the exact, measurable amount of ingredients and the method of
preparation needed to consistently produce a high-quality dish. This makes the
costing easy as you compute the food costs based on the servings that are needed.
● Up-to-Date Ingredient Costs
Food costing requires the current prices of ingredients. Therefore, you have to check
the price from time to time.
● Recipe Cost Sheet
This is necessary to record data and all information about the recipe such as current
unit cost, actual ingredient cost and cost per portion.
Recipe Costing
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1. Fill up the Recipe Costing Sheet with information based on the standard recipe to be
based on a current price list.
2. Identify the latest purchase cost of each ingredient based on a current price list.
3. Compute the actual cost of each ingredient.
4. Add the actual cost of each ingredient to get the total recipe cost.
5. Divide the total recipe cost by a number of portions to get the cost per portion.
For recording purposes, create a recipe cost sheet for each of your dishes. Here is an
example.
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Worcestershire 1 tbsp (0.068 mL) 75.00/ 125 mL 0.04
sauce
The food cost percentage is important because it determines whether the menu prices and
the costs for each item are in line. The food cost percentage of a menu item equals the raw
food cost or portion cost divided by the menu price:
In computing the selling price, food cost is needed to be at a certain percentage of the selling
price. The amount varies from one restaurant section to another and is influenced by other
costs, such as labor, overhead, and target profit. Generally, the food cost percentage falls
within the profit of 30 to 45%. In other words, the ideal food cost percentage must be at 30 to
45% of the menu price.
1. If you know the menu price and want to see what your food cost should be in order to
be within the budget, multiply the menu price by the percentage:
35% =0.35
P320 ×0.35 = P112.00 - food cost
2. If you know the food cost and want to determine what the menu price should be at a
particular percentage, divide the cost by the percentage:
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Example: Food cost is P250.00 and food cost percentage is 40 percent.
Try It!
Let us apply now what you learned from this section. Complete the table by calculating the
food cost percentage, food cost, and menu price.
33% P 300.00
35% P 750.00
P 180.00 P 550.00
40% P 200.00
P225.00 P 650.00
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Check Up
______1. gram
______2. ounce
______3. pound
______4. teaspoon
______5. fluid ounce
U.S. Metric
Volume
2 fl oz ______ mL
1 cup ______ mL
Weight
5 oz _______ g
2 lb _______ grams
Length
1 in _______ mm
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C. Complete the recipe cost sheet below.
Ingredients
● 24 pieces Italian Bread, 4 inches wide and ½ inch thick
● 6 garlic cloves cut in half
● 360 ml extra-virgin olive oil
● 1 tsp salt
● 1 tsp pepper
Procedure
1. Toast the bread on a skillet or under a broiler until golden brown.
2. While the bread is still hot, rub one side of each slice with a cut clove of garlic.
3. Brush or drizzle olive oil generously over each slice. The toast should be partly
soaked with the oil.
4. Add salt and pepper to taste.
5. Serve warm.
Size per portion: 4 inches wide and ½ inch Cost per portion: P
thick
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pepper 1 tsp (5g) 15.00/ 125 g
Skill Enhancer
Recipe Costing
GOAL
Your goal is to calculate the cost of production accurately and determine the menu price of
the chosen dishes.
ROLE
Your role is a chef who is starting a small restaurant.
AUDIENCE
The people who are interested in buying your menu.
SITUATION
Part of starting a restaurant is to complete the menu and determine the price of each. You will
choose three dishes that you would like to offer at the opening of your restaurant. You will
prepare the recipe costing and compute the menu price at 30% food cost percentage.
PRODUCT
You need to submit the three standard recipes, recipe cost sheet indicating the menu price at
30% food cost percentage.
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Criteria Below Needs Successful Exemplary
Expectation Improvement Performance Performance
(1 point) (3 points) (4 points) (5 points)
Time The project is The project is The project is The project was
Management 5+ days late. 3-4 days late. 1-2 days late. turned in on
time or early.
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Did You Know?
Cooking without measuring is a little more acceptable than in baking but it still takes a lot of
training for you to master it. The people who can do that are only professional chefs who
practiced their craft for a long time. Remember that it is better and easier to add ingredients
to a recipe than to remove whenever you are cooking.
Wrap Up
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Introspect: Self-Evaluation
I can measure
ingredients and
convert the system
of measurement
according to a
recipe
requirement.
I can perform
substitution of
ingredients.
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Bibliography
Gisslen, Wayne. 2004. Essentials of Professional Cooking. USA: John Wiley & Sons, Inc.
Lynch, F.T. 2011. The Book of Yields: Accuracy in Food Costing and Purchasing. USA: John Wiley &
Sons, Inc.
Bueza, Haydee C., et al. 2014. Home Economics: Cookery (Entrepreneurship) Learner’s Material.
Philippines: DepEd-IMCS.
The Spruce Eats. How to Measure in Cooking and Baking. January 19, 2019.
https://www.thespruceeats.com/how-to-measure-481257
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Glossary
overhead - includes all ongoing business expenses not including or related to direct labor or
direct materials used in creating a product or service
standard recipe - specifically describes the exact, measurable amount of ingredients and the
method of preparation needed to consistently produce a high-quality product
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