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Final_HE 4.4 Mensuration and Calculations in Cookery

This lesson focuses on mensuration and calculations in cookery, emphasizing the importance of accurate ingredient measurements for consistent dish quality and cost calculation. It covers measurement systems, conversion techniques, and guidelines for measuring various ingredients, along with substitution options for unavailable items. The lesson aims to equip students with essential skills for successful cooking and recipe standardization.

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0% found this document useful (0 votes)
19 views28 pages

Final_HE 4.4 Mensuration and Calculations in Cookery

This lesson focuses on mensuration and calculations in cookery, emphasizing the importance of accurate ingredient measurements for consistent dish quality and cost calculation. It covers measurement systems, conversion techniques, and guidelines for measuring various ingredients, along with substitution options for unavailable items. The lesson aims to equip students with essential skills for successful cooking and recipe standardization.

Uploaded by

Racel Cagnayo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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You are on page 1/ 28

Unit 4 Lesson 4: Mensuration and Calculations

in Cookery

Table of Contents
Introduction 2

Essential Questions 3

Reach our Goals! 3

Springboard 4

Learn about It! 5

Check Up 21

Skill Enhancer 23

Did You Know? 25

Wrap Up 25

Introspect: Self-Evaluation 26

Bibliography 27

Glossary 28

1
GRADE 7/8

Mensuration and Calculations in Cookery


Introduction

Figure No.1 Mensuration and Calculation in Cookery

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.

2
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

Reach our Goals!


In this lesson, you should be able to:
● carry out measurements and calculations in the
required task and;
● calculate the cost of production.

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

4 oz 125 g white bread

1- 1 ½ fl oz 30 - 45 ml olive oil

1- 2 1- 2 garlic cloves

4- 8 4- 8 anchovy fillets

______ fl oz 250 ml olive oil

2 2 Eggs

2 ½ fl oz ______ ml lemon juice

1 oz ______ g Parmesan cheese, grated

to taste to taste salt

1. How do you convert the units of measurement from the activity?


___________________________________________________________________________________________

2. Why is it important to do the conversion of units?


___________________________________________________________________________________________

3. How are most recipe ingredients measured?

4
___________________________________________________________________________________________

Learn about It!

Accurate measurement of ingredients based on a written recipe is vital in making a quality


dish. Measuring the ingredients is always the first step that a professional chef performs in
cooking. Some of the important measuring equivalents, tables, and conversions are presented
in the section below. This will help you succeed in your cooking journey.

Carry Out Measurement

In cookery, the greatest concerns in measuring ingredients are the volume, weight, length,
and temperature. There two measurement systems:
● United States System
● Metric System

The U.S. System


Abbreviations of U.S. Units

pound lb

ounce oz

gallon gal

quart qt

pint pt

cup cup

fluid ounce fl oz

tablespoon tbsp

teaspoon tsp

inch in

5
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 cup 8 fluid ounces

1 fluid ounce 2 tablespoons

1 tablespoon 3 teaspoons

Length

1 foot 12 inches

The Metric System


Abbreviations of Metric Units

gram g

kilogram kg

liter L

6
milliliter mL

meter m

millimeter mm

degree Celsius °C

Units of Measure

Weight

1 kilogram 1000 grams

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 cup 8 fluid ounces

1 fluid ounce 2 tablespoons

1 tablespoon 3 teaspoons

Length

1 foot 12 inches

7
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.

Figure No. 2 Measuring Brown Sugar


Source: flickr.com

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

8
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.

Figure No. 3 Measuring Liquid


Photo from pixabay.com

5. Semi-liquid ingredients like cream, peanut butter, and yogurt are measured using the
dry measuring cups due to their thickness.

Figure No. 4 Dry Measuring Cups


Photo from pixabay.com

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.

9
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

Temperature: Fahrenheit to Celsius

In converting Fahrenheit to Celsius. You have to subtract 32 from the value, then multiply by
5/9.

Example: Convert 320°F to Celsius.

10
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.

Example: Convert 150°C to Fahrenheit.


150 × 9/5 = 270
270 + 32 = 302°F

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.

Ingredient Amount Substitution


Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and
1/4 teaspoon cloves
Baking powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream
of tartar OR 1/4 teaspoon baking soda plus 1/2 cup
buttermilk (decrease liquid in recipe by 1/2 cup)
Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup
ground oats
Broth: beef or 1 cup 1 bouillon cube plus 1 cup boiling water OR 1
chicken tablespoon soy sauce plus enough water to make 1
cup OR 1 cup vegetable broth
Brown sugar 1 cup, packed 1 cup white sugar plus 1/4 cup molasses and
decrease the liquid in recipe by 1/4 cup OR 1 cup
white sugar OR 1 1/4 cups confectioners' sugar

11
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

12
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

13
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

Lemon juice 1 teaspoon 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1


teaspoon lime juice
Lemon zest 1 teaspoon 1/2 teaspoon lemon extract OR 2 tablespoons lemon
juice
Lime juice 1 teaspoon 1 teaspoon vinegar OR 1 teaspoon white wine OR 1
teaspoon lemon juice
Lime zest 1 teaspoon 1 teaspoon lemon zest
Macadamia nuts 1 cup 1 cup almonds OR 1 cup hazelnuts
Mace 1 teaspoon 1 teaspoon nutmeg
Margarine 1 cup 1 cup shortening plus 1/2 teaspoon salt OR 1 cup
butter OR 7/8 cup vegetable oil plus 1/2 teaspoon
salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt
Whole milk 1 cup 1 cup soy milk OR 1 cup rice milk OR 1 cup water or
juice OR 1/4 cup dry milk powder plus 1 cup water
OR 2/3 cup evaporated milk plus 1/3 cup water
Fresh Mint 1/4 cup 1 tablespoon dried mint leaves
chopped
Molasses 1 cup Mix 3/4 cup brown sugar and 1 teaspoon cream of
tartar
Mustard--prepared 1 tablespoon Mix together 1 tablespoon dried mustard, 1
teaspoon water, 1 teaspoon vinegar and 1 teaspoon

14
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

Orange zest 1 tablespoon 1/2 teaspoon orange extract OR 1 teaspoon lemon


juice
Parmesan cheese 1/2 cup, 1/2 cup grated Asiago cheese OR 1/2 cup grated
grated Romano cheese
Parsley 1 tablespoon 1 tablespoon chopped fresh chervil OR 1 teaspoon
chopped dried parsley
fresh
Pepperoni 1 ounce 1 ounce salami
Raisin 1 cup 1 cup dried currants OR 1 cup dried cranberries OR 1
cup chopped pitted prunes
Ricotta 1 cup 1 cup dry cottage cheese OR 1 cup silken tofu
Rum 1 tablespoon 1/2 teaspoon rum extract, plus enough water to
make 1 tablespoon
Saffron 1/4 teaspoon 1/4 teaspoon turmeric

Salami 1 ounce 1 ounce pepperoni


Semisweet 1 cup 1 cup chocolate candies OR 1 cup peanut butter or
chocolate chips other flavored chips OR 1 cup chopped nuts OR 1
cup chopped dried fruit
Shallots, chopped 1/2 cup 1/2 cup chopped onion, OR 1/2 cup chopped leek OR
1/2 cup chopped green onion
Shortening 1 cup 1 cup butter OR 1 cup margarine minus 1/2
teaspoon salt from recipe
Sour cream 1 cup 1 cup plain yogurt OR 1 tablespoon lemon juice or
vinegar plus enough cream to make 1 cup OR 3/4
cup buttermilk mixed with 1/3 cup butter
Sour milk 1 cup 1 tablespoon vinegar or lemon juice mixed with
enough milk to make 1 cup: Let stand 5 minutes to

15
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.

1. fluid ounce: fl oz; pint: _____________


2. ¼ cup fresh onion: 1 tsp onion powder; 1 tbsp fresh parsley: _____________________
3. 2000 gram: 2 kg; 3.2 kg: ____________________
4. 12 cups: 6 pints; ________ cups: 6 quarts
5. 1 tbsp: 3 tsps; ________ tsps: 7 tbsps

16
Cost of Production

In running a food business, calculating the cost of production is necessary to determine the
selling price of the dish.

Food Costing Tools

The following tools are important in calculating food costs.

● 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

Here are the steps in recipe costing.

17
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.

Recipe Cost Sheet

For recording purposes, create a recipe cost sheet for each of your dishes. Here is an
example.

Name of Recipe: Roast Beef Gravy No. of portions: 25

Total Recipe Yield: 1.5 L Recipe cost: P 490.00

Size per portion: 60 mL Cost per portion: P 19.60

Ingredients Measure Purchase cost/ unit Actual Ingredient


Cost

onion 250 g 150.00/ 1000 g 37.50

carrot 125 g 250.00/ 1000 g 31.25

celery 125 g 150.00/ 500 g 37.50

brown stock 2L 180.00/ 1000 mL 360

tomato sauce 125 g 95.00/ 1000 g 11.88

flour 125 g 85.00/ 1000 g 10.63

salt 1 tsp (5g) 15.00/ 125 g 0.60

pepper 1 tsp (5g) 15.00/ 125 g 0.60

18
Worcestershire 1 tbsp (0.068 mL) 75.00/ 125 mL 0.04
sauce

Food Cost Percentage

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:

percentage= food cost/ 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.

This figure can be used in two ways:

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:

food cost =menu price ×percentage

Example: Menu price is P320.00 and food cost percentage is 35 percent.

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:

menu price= food cost / percentage

19
Example: Food cost is P250.00 and food cost percentage is 40 percent.

menu price = P250.00/ 40%


menu price = P625.00

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.

Food Cost Percentage Food Cost 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

20
Check Up

A. Give the correct abbreviations of each unit of measurement.

______1. gram
______2. ounce
______3. pound
______4. teaspoon
______5. fluid ounce

B. Complete the table of measurement conversion.

U.S. Metric

Volume

2 fl oz ______ mL

1 cup ______ mL

Weight

5 oz _______ g

2 lb _______ grams

Length

1 in _______ mm

21
C. Complete the recipe cost sheet below.

Basic Bruschetta Yield: 24 pieces

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.

Name of Recipe: Basic Bruschetta No. of portions: 24

Total Recipe Yield: 24 pieces Recipe cost: P

Size per portion: 4 inches wide and ½ inch Cost per portion: P
thick

Ingredients Measure Purchase cost/unit Actual Ingredient


Cost

Italian bread 24 pieces (½ inch) 70.00/ 12 in

garlic cloves 6 cloves 2.00/ clove

olive oil 360 mL 250.00/ 500 mL

salt 1 tsp (5g) 15.00/ 125 g

22
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.

STANDARDS and CRITERIA


The performance will be evaluated using the rubrics below.

23
Criteria Below Needs Successful Exemplary
Expectation Improvement Performance Performance
(1 point) (3 points) (4 points) (5 points)

Completeness The planned 50% complete 75% complete 100% complete


menu items according to the according to according to
were given the given the given
incomplete requirements requirements requirements
according to
the given
requirements

Food Costing Incorrect Calculate the Calculate the Calculate the


procedure and food cost with 3 food cost with food costs of all
formula in to 5 errors. 1 to 2 errors. planned items
calculating Some skills in Most skills in accurately and
food costs. food costing are food costing free from
Few or no skills applied are applied errors. All skills
from food in Food costing
costing are are applied
applied

Efficiency The group The student The student The student


used the least was able to was able to was able to
efficient complete the finish the task finish the task
method in task but used in the in the most
finishing task methods that projected effective way
consumed more amount of time without
time or resource wasting time
and effort

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.

24
Did You Know?

Cooking Without Measuring

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

● The two systems of measurement used in recipes are:


- The United States System
- The Metric System
● When measuring food items, it is necessary to use correct measuring devices and tools.
● Substitution of ingredients is possible to perform, however, it can only be done in
unexpected situations like the non-availability of the food item.
● It is important to compute the food cost in order to determine the selling price of a
menu.
● Generally, restaurants put 30% to 40% of their expenses on the food cost.

25
Introspect: Self-Evaluation

Skills Very Fairly Not very Not at all


confident confident confident confident

I can measure
ingredients and
convert the system
of measurement
according to a
recipe
requirement.

I can perform
substitution of
ingredients.

I can calculate the


cost of production
accurately.

26
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

Unilever Food Solutions. Food Costing. January 19, 2019.


https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/module-2-
the-importance-of-counting-costs/topic-4-food-costing.html

All recipes. Common Ingredient Substitutions (Infographic). January 19, 2019.


http://dish.allrecipes.com/common-ingredient-substitutions/

27
Glossary

chervil - sometimes called french parsley

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

substitution - replacement of one ingredient by another with a similar function

volume - the amount of space occupied by a three-dimensional figure as measured in cubic


units

weight - the amount that something weighs

28

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