Prepared by: Maria Merllan Estrellante Mier

 Conversion
changing a unit of measurement from one
system to another.
 Ingredient
something that enters into a mixture like a
Definition of
recipe.
Terms
 Mensuration
the act or process of measuring the volume
and the mass or weight of ingredients or raw
materials, and the temperature needed to
 Substitution
replacing something with
another.
Definition of Temperature
Terms
the degree of hotness or coldness
required in cooking or preparing a
certain recipe.
  If you bake or cook, you know how easy
it is to jump into a recipe without pausing
to read the ingredient list or instructions
Common thoroughly. While you can memorize
Measuring many things, trying to remember a
Terms in conversion for an unexpected unit of
Cooking
measurement or wondering whether you
have that specific ingredient on hand can
make even the most seasoned cook pause.
 Whenever working with a recipe,
there's always an uneasy tension
between precision and usability. The
Common measures that are reasonably
Measuring accessible (spoons, cups, etc.) are
Terms in easy to use but give rise to uneasy
Cooking doubts as to whether one is really
using the right amount of the
ingredient.
  Most ingredients are measured by
quantity or volume. Quantity is
reasonably self-explanatory: if it says

Quantities "One onion, finely diced" then that means

use one onion.
: how  But onions, potatoes, carrots, etc., come
many? in all sizes from tiny to humungous. A
good rule of thumb is that the default is
"medium" sized. So if you only have very
small specimens, use two.
  Alternatively, measure your bulk ingredients
in cups estimating each vegetable as one
cupful.
 Also, when working out your quantities, just
Quantities be sure how much of the core ingredient
: how you're using and scale up on the other

many? ingredients if necessary. So, if your Ragu

Bolognese recipe specifies 500 grams of
mince beef and you want to use a full kilo,
then all the other quantities need to be
doubled.
 In the kitchen, volume can
be measured in six
Volume: different ways: spoons,
how big is cups, pints, quarts, liters
a cup?
(or 'litres' with British
spelling) and fluid ounces.
  We all know what a teaspoon looks like
but in fact, the actual capacities vary
from as little as four milliliters to
Teaspoons
almost six milliliters. That might not
and
sound significant but represents a 50
tablespoons percent difference. Tablespoons are just
as variably uncertain.
  Cups are even more problematic, coming
in an even wider range of shapes and
sizes. For kitchen purposes, 'cup' means
Cups a formal teacup.
 In absolute terms, a cup is equivalent to
half a pint, eight fluid ounces, or 236
milliliters (in the U.S. measurements).
  Fluid ounces really are the most difficult
volume measure to work in. We all know
roughly what a pint or liter looks like - but a
fluid ounce is not
Fluid  A fluid ounce (fl oz) is the amount of water
ounces that weighs one ounce. The reason for using
this measure is that theoretically, it becomes
possible to use kitchen scales to measure
the amount of liquid. Essentially, there are
16 fluid ounces to a pint.
 A liter is equivalent to 1.8 pints or
almost one quart, which is two
pints.
Pints, quarts  Working in metric is much easier,
and liters provides you have a suitably calibrated
measuring jug. A liter is 1,000
milliliters or 100 centiliters. A liter of
water weighs one kilogram or 1,000
milligrams.
  When it comes to weighing out
ingredients. You'll be working in US or
Imperial pounds and ounces
(remembering that 16 ounces make a
Weights pound) or metric kilograms and grams.
Converting one to the other is relatively
easy, especially since the US and
Imperial pound weigh the same.
  A kilo is approximately equivalent to
2.2 pounds so to convert kilos to
pounds, double the number of kilos and
add ten percent of the new amount. To
Weights go the other way, halve the number of
pounds and subtract ten percent of the
new amount. Thus 2.5 kilos is 5.5
pounds (5lb 8oz) while 3lb converts to
1.35 kilos.
 Dry Ingredient Conversions

 3 teaspoons=1 tablespoon=1/2
ounce=14.3 grams
Common  2 tablespoons=1/8 cup=1 fluid
Measurement ounce=28.3 grams
Conversions for
Dry Ingredients  4 tablespoons=1/4 cup=2 fluid
ounces=56.7 grams
 5 1/3 tablespoons=1/3 cup=2.6 fluid
ounces=75.6 grams
 Dry Ingredient Conversions

 8 tablespoons=1/2 cup=4 ounces=113.4

grams=1 stick butter
Common  12 tablespoons=3/4 cup=6 ounces=.375
Measurement pound=170 grams
Conversions for
Dry Ingredients  32 tablespoons=2 cups=16 ounces=1
pound=453.6 grams
 64 tablespoons=4 cups=32 ounces=2
pounds=907 grams
  Pinch = 1/16 teaspoon
 Dash = 1/8 teaspoon or less

Common  1 teaspoon=1/3 tablespoon=5 ml

Measurement  3 teaspoons = 1 tablespoons=15 ml
Conversions for  2 tablespoons = 1/8 cup or 1 ounce
Dry Ingredients
 4 tablespoons=1/4 cup
 5 tablespoons+1 teaspoon = 1/3 cup
  10 tablespoons+2 teaspoons = 2/3 cup
 8 tablespoons = ½ cup
 ½ cup + 2 tablespoons= 5/8 cup
Common  12 tablespoons OR ½ c + ¼ c = ¾ cup
Measurement 
16 tablespoons = 1 cup
Conversions for
Dry Ingredients  Zest of ½ lemon rind = 3/8 oz = 1
tablespoon
 Zest of ¼ orange rind = 3/8 oz = 1
tablespoon
 Liquid Ingredient Conversions

 1 cup=8 fluid ounces=1/2 pint=237 ml

Common  2 cups=16 fluid ounces=1 pint=474 ml
Measurement
 4 cups=32 fluid ounces=1 quart=946 ml
Conversions for
Wet Ingredients  2 pints=32 fluid ounces=1 quart=946 ml
 Liquid Ingredient Conversions

4 quarts=128 fluid ounces=1

Common gallon=3.784 liters
Measurement
Conversions for 8 quarts=one peck
Wet Ingredients 4 pecks=one bushel
Dash=less than 1/4 teaspoon
  Measure liquids in a liquid measuring cup
or beaker
 Set the cup or beaker on a fl at surface
Common  Look at the amount at eye level
Measurement  1 cup = 8 fl .ounces=237 ml
Conversions for
Wet Ingredients  2 cups = 1 pint=16 oz= 473 ml (0.473
liters)
 4 cups = 2 pints = 1 qt = 32 fl . oz.= 946
ml (0.946 liters)
  4 quarts = 1 gallon
 oz. = ounce or ounces
 c. = cup
Common  T. = tbsp.= tablespoon
Measurement
 t. = tsp. = teaspoon
Conversions for
Wet Ingredients  g = gram or grams=0.035 oz
 lb. = pound = 454 grams
 1 oz. = 28.35 grams
 1 liter = 1.06 quarts
 Fluid ounces on the outside of a
liquid measuring cup are not the
same as a weighted ounce. A fluid
Common ounce measures volume while
Measurement
Conversions for Dry ounces measure weight. While you
and Wet Ingredients can use dry measuring cups, it will
make a difference in the outcome of
your recipe, especially for baked
goods.
Measurement
Equivalents
  Whole milk: If your recipe calls for a cup of whole milk
that you don’t have just mix ½ cup of evaporated milk
and ½ cup of water to get the same flavor and
consistency.
Common  Butter: Whether you want to make your recipe a little
Ingredient healthier or you used the last of your butter the night
before, margarine is an easy alternative. If you need a
Alternatives cup of butter, use a cup of margarine instead.
 Sugar: Honey and maple syrup are excellent sweeteners
when you finish your white sugar. As a bonus, they can
add a subtle flavor other than sweetness to your recipe.
  Vinegar: Lemon juice is a great substitution when your
recipe calls for vinegar. The lemon juice adds the perfect
amount of sourness and acidity your dish may need.
 Garlic clove: If you need a garlic clove but don’t have
Common any fresh garlic, consider using garlic powder. Use ¼
Ingredient teaspoon of garlic powder for one garlic clove. Garlic
powder is made from ground, dehydrated garlic cloves, so
Alternatives you can use the same ingredient but in a different form.
 Sour cream: You can substitute a cup of sour cream with
a cup of yogurt or crème fraîche. Both ingredients are
cultured and provide a slightly acidic taste.
  Soy sauce: If you need the umami flavor of soy
sauce but can’t find it in your house,
Worcestershire sauce is an excellent alternative.
It provides the tangy, savory and sweet taste
Common you need for your dish.
Ingredient  Breadcrumbs: When you need to add some
Alternatives crunch or use a binding agent for part of your
dish, consider crushing crackers or corn flakes.
They make wonderful alternatives for
breadcrumbs when you don’t have any.
  Yogurt: While yogurt is an excellent substitute for
sour cream and vice versa, another ingredient that
works well is buttermilk. You can replace a cup of
yogurt with a cup of buttermilk to have the same
tanginess and creaminess in your recipe.
Common  All-purpose flour: You can use cake flour if you
Ingredient ever run out of all-purpose flour while baking. Use 1
Alternatives cup and 2 tablespoons of cake flour for every cup of
all-purpose flour called for in your recipe.
 Honey: Just like replacing sugar with honey, you
can use sugar as a honey substitute. For every cup of
honey, use a mixture of 1 ¼ cup of sugar and ¼ cup
of liquid.
 1. Stay with the original recipe. It saves much
conversion time and bothers when you can
work with the original scales and quantities
listed.
Top tips for 2. Invest in good measuring equipment. Buy
weight and measuring jugs, cups, and weighing scales that
measures are clear and accurate. Also choose measuring
and weighing equipment that covers as many
different types of measurement as possible.
This will save you a lot of time and worry.
 3. Use the appropriate scale. When speed is
important, go with the largest practical
measurement scale (pints instead of cups, for
example). But where accuracy and precision are
important, use the smallest practical
Top tips for measurement (e.g. four tablespoons instead of a
weight and quarter cup).
measures 4. Less is more. Not so much a measuring tip as a
culinary one; a little goes a long way,
particularly with herbs, spices, and salt.
Remember, you can always add more - but you
can never take it out.
 5.Be consistent. Try not to mix different
types of measurement within a single
recipe and use the same equipment
Top tips for throughout (a single type of measuring
weight and spoons, for example). It's all a question
measures of balance. When it comes to flavor, the
absolute quantities don't matter so much
as the relative proportions between
ingredients.
Thank You

- Ma’am Lyn