WELCOME

GRADE 7
in
Cookery
 Which of the following is
the right measuring tools?
A B
A B
A B
A B
A B
A B
A B
A B
 Module 4
Convert Systems of
Measurement according to
Recipe Requirement
After going through this module, you are expected to:

1. Explain the conversion system in adjusting the recipe.

2. Identify the common cooking abbreviations and their 
equivalents.
3. Follow the steps in converting system of measurement.
3. Convert system of measurements properly.
4. Value the importance of knowing how to convert systems 
measurement according to recipe requirement.
 Lesson 1 :
Measurements and
Equivalents
Besides using correct measuring tools and equipment,
there is a need to observe the correct way of measuring
the ingredients. Accuracy in ingredients measurement
and the knowledge know how on its right substitution is
very important to produce quality products. It is
considered as important skills that everyone should
learn for effective performance in the kitchen.
 Here are the pointers to remember for measuring the
ingredients accurately.

 Use a clean measuring cup /measuring glass for liquid.

 Place the measuring cup on a flat, level or even
surface and pour up the liquid to the correct point.

 Never dip a cup or a measuring spoon in molasses, syrup, oil, 
milk or juice.

 Check the measurement and read at the level of the eye for accuracy.
Eye level & Flat surface
What is molasses made of?
•Molasses is a product of the sugar beet
and sugar cane refinement processes.
Molasses from sugar cane is preferred for
human consumption. Molasses is the
ingredient in brown sugar that gives it its
distinct color, flavor and moisture.
Molasses contains more vitamins and
minerals than other sugars.

.The lighter grades of molasses

made from sugarcane are edible and
are used in baking and candy-
making and to make rum.
 
 Here are the pointers to remember for measuring the
ingredients accurately.

 When measuring liquid ingredients, avoid moving or lifting the 
measuring cup.

 Use the standard set of measuring cups and spoons.

 Use measuring spoons to measure small amounts of ingredients

 Sift the dry ingredients at least twice, then scoop to fill the measuring 
cup until it overflows. Don’t shake the measuring cup,
but simply level it off with a spatula or a straight edged knife.
sift it first
21
22
 Here are the pointers to remember for measuring the
ingredients accurately.

 Never pack or press the ingredients in a cup except when
measuring brown sugar.

 Run a rolling pin over the lumps of sugar to break them down.

 Press the lard or margarine tightly into a cup to remove the air;
 level it with a spatula.

 When measuring flour, fill the cup with the overflow and level it
 with the spatula.
24
 Here are the pointers to remember for measuring the
ingredients accurately.

 Never pack or press the ingredients in a cup except when
measuring brown sugar.

 Run a rolling pin over the lumps of sugar to break them down.

 Press the lard or margarine tightly into a cup to remove the air;
 level it with a spatula.

 When measuring flour, fill the cup with the overflow and level it
 with the spatula.
26
 Here are the pointers to remember for measuring the
ingredients accurately.

 Spring scales should be adjusted so that the pointer is zero (0).

Place the pan, bowl or piece of waxed paper on a scale to hold the
ingredients to be measured.

 Ranges, also called stoves, provide heat at the top, and in the
oven for cooking. Tools and utensils for cooking should be within
easy reach.
28
 Here are the pointers to remember for measuring the
ingredients accurately.

 Learn how to match the size of the pan to the size of the unit 
and select the right amount of heat for cooking to be done.

 In microwave cooking, timetables must be
followed precisely because every second is important.
Common Cooking Abbreviations
 and their Cooking Equivalents/
Measurements
MEASUREMENT ABBREVIATIONS
Liter
L
Gallon
gal
Teaspoon
tsp or t
pt
pint
ml
milliliter
MEASUREMENT ABBREVIATIONS
 Lesson 2 :
Converting, Adjusting
Recipes and
Formulas
 Recipes also need to be modified to suit the needs of specific circumstances.
The most popular reason of modifying the recipe is to increase the amount of
 individual parts of it. Other reasons for adjusting recipes includes changing
 portion sizes and making better use of available preparation equipment like you 
need to split a recipe to make two half batches due to lack of oven space.
 Most of the chefs measure, and when they don't, it's because 
they've been cooking a long time. They understand the amounts 
of ingredients  they’re adding because they're starting to measure. This is
the primary reason why you should measure properly because
you’re going to learn better about cooking.

Keep in mind that it's always easier to add to a recipe than to take one 
away, so don't throw a lot of spices at all at once
and make sure you taste your food  as you cook. The success of the recipe
depends on the right adjustment, measurement and conversion of
ingredients and the use of appropriate tools when cooking.
 Conversion Factor Method
This is the most common way to adjust recipes. It
only requires two steps:

first, to find a conversion factor and the second is to

multiply the ingredients in the original recipe by that factor.
 
 Conversion Factor Method
Finding Conversion Factors

To find the appropriate conversion factor to adjust the recipe, 
follow the following steps; 

1. Take note on the yield of the recipe that needs to be adjusted;

2. Decide what kind of yield is needed; and 

3. Obtain the conversion factor by dividing the required yield. 
That is, the conversion factor = (required yield)/ (recipe yield) 
 
 Conversion Factor Method
Example Number 1:
To find the conversation factor needed to adjust a recipe that
produces 15 servings to produce 40 servings.

1. Recipe yield = 15 servings

2. Required yield = 40 servings
3. Conversion factor = (required yield)/ (recipe yield)
= 40 servings/15 servings
= 2.67
 Conversion Factor Method
If the number of portions and the size of each portion change, 
you will need to find a conversion factor using a similar approach:

1. Determine the total yield of the recipe by multiplying 
the number of servings and the size of each serving.

2. Find the conversion factor by dividing the required yield.

That is, conversion factor = (required yield)/ (recipe yield)
 
 Conversion Factor Method
Example Number 2:
What conversion factor should you use to make 15 servings with 200
grams each and 40 servings with 150 grams each?
 
1. Old yield of recipe = 15 serving × 200 g per serving = 3000 g

2. Required yield of recipe = 40 serving × 150 g per serving = 6000 g

3. Conversion factor
= required yield / old yield
= 6000 / 3000
=2
 Conversion Factor Method

Note: 
To ensure that you find the conversion factor correctly, remember
that if you increase your amounts, the conversion factor will be 
greater
than 1. If you reduce your amounts, the factor is less than 1.
 Conversion Factor Method
Example Number 3: Adjust a standard formulation designed to
produce 50 cookies to have a new yield of 200 cookies.

1. Find the conversion factor.

conversion factor = new yield/old yield
= 200 cookies/ 50 cookies
=4
 Conversion Factor Method
2. Multiply the ingredients by the conversion factor.
 Cooking Measurements and it’s
Conversion
There are 3 teaspoons in a tablespoon. Multiply the tablespoon by 3
to convert the tablespoons to teaspoons.

Tablespoons to teaspoons formula

1 tablespoon= 3 teaspoons
 
For example: Find out how many teaspoons there are in two
tablespoons, multiply 2 by 3, that makes 6 teaspoons in two
tablespoons.
 Cooking Measurements and it’s
Conversion
How many teaspoons in a cup?
One cup contains 48 teaspoons. Multiply the cup value by 48 to
convert cups to teaspoons.

cups to teaspoons formula

1 Cup= 48 teaspoons
 
For example: To find out how many teaspoons there are in 2
cups, multiply 2 by 48, that makes 96 teaspoons in two cups.
 
 Cooking Measurements and it’s
Conversion
How many tablespoons in a cup?
A cup contains 16 Tablespoons. Multiply the cup value by 16 to
convert cups to Tablespoons.

Cups to tablespoons formula

1 cup= 16 Tablespoons

For example: Find how many tablespoons there are in 2 cups,

multiply 2 by 16, that makes 32 tablespoons in 2 cups.
 Cooking Measurements and it’s
Conversion
How to convert fluid ounces to tablespoons?
A fluid ounce contains 2 table spoons. In order to convert the fluid
ounces to tablespoons, multiply the fluid ounce by 2.

fluid ounces to tablespoons formula

1 fluid ounce = 2 tablespoons

 
For example:
Figure out how many tablespoons there are in two fluid ounces, 
multiply 2 by 2 and make 4 tablespoons in two fluid ounces.
 Cooking Measurements and it’s
Conversion
How many tablespoons in a quart?
There are 64 tablespoons in a quart. Multiply the quart value
by 64 to convert quarts to tablespoons.

Quarts to tablespoons formula

1 quart= 64 tablespoons
 
For example: Find out how many tablespoons there are in two
quarts, multiply 2 by 64, that makes 128 tablespoons in two quarts.
 Cooking Measurements and it’s
Conversion
How to convert Celsius to Fahrenheit?
Celsius or Centigrade is a temperature scale of 0 degrees for
freezing point water and 100 degrees for boiling point water under
standard atmospheric pressure (101.325 kPa). It was named after
Anders Celsius (1701-1744). The symbol is “ºC”.
To convert Fahrenheit to Celsius, multiply the Celsius value by 1.8
and 32.
Celsius to Fahrenheit formula
Fahrenheit= Celsius *1.8+32
 
For example, to convert 50 Celsius to Fahrenheit, multiply 50 by
1.8 and add 32, that makes 50 Celsius is equal to 122 Fahrenheit.
 Cooking Measurements and it’s
Conversion
How to convert Fahrenheit to Celsius?
Fahrenheit is a temperature scale with the water freezing point of 32
degrees and the water boiling point of 212 degrees below atmospheric
pressure (101.325 kPa). “ºF” is the symbol.

To convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit value

and divide by 1.8.
Fahrenheit to Celsius formula
Celsius= (Fahrenheit-32/1.8)

For example, to convert 100 Fahrenheit to Celsius, subtract 32 from

100 and then divide by 1.8, which makes 100 Fahrenheit is equal to 38
Celsius.
1. How many tablespoons
there are in 2 fluid 
ounces?
4 Tablespoons
 2. How many
teaspoons there are in
3 tablespoons?
9 teaspoons
3. How many ml there
are in 12 teaspoon?
60 milliliter
or 60 ml