How will you make sure that you got the right

taste of your product at the end of the food

process?

How will you ensure the quality of your product,

in maintaining the right texture, appearance,
temperature and taste?

How do you benchmark your food process

instructions to maintain good quality of your
over-all product?
PERFORMING
ESTIMATION
AND BASIC
CALCULATION
Lesson 3

Everything that is beautiful and

noble is the product of reason
and calculation.
- Charles Baudelaire
Assessment Criteria

• Weights and measurements of raw materials and ingredients are

recorded.
• Recorded weights and measurements of processed products are
summarized/ summed up.
Weights and measures are
standardized as the
civilization developed.
• In 1896, a director of
Boston Cooking
School invented the
first standardized
measuring spoon.
On August 6, 1906, the system of weights
and measures were reformed and legalized
in terms of the metric system when the
Philippine Commission Act. No. 1519 was
enacted.

1 Jan. 1907

6 Aug. 1906

But, because of irregularities and fraud, the

international metric system was adopted for
a more uniform system of measurement that
took effect on January 1, 1907.
• On August 6, 1906, the Philippine Commission Act No. 1519 brought about significant changes in
the system of weights and measures in the Philippines. This act reformed and legalized the use of
the metric system within the country. The metric system, with its logical and standardized units, has
been widely adopted worldwide for its simplicity and consistency.
• Here are some key points about the metric system:
1. Metric Units:
1. The metric system is based on powers of 10.
2. It provides a coherent set of units for measuring length, mass, volume, temperature, and other quantities.
3. Some common metric units include:
1. Meter (m) for length
2. Kilogram (kg) for mass
3. Liter (L) for volume

2. Advantages of the Metric System:

1. Consistency: All metric units are derived from a few base units, making conversions straightforward.
2. Ease of Use: The decimal nature of the system simplifies calculations.
3. Global Standard: Most countries around the world use the metric system, facilitating international trade and
scientific collaboration.
1.Conversion Examples:
1. To convert from one metric unit to another, move the decimal point by powers of 10.
2. For instance:
1. 1 kilometer (km) = 1000 meters (m)
2. 1 gram (g) = 0.001 kilogram (kg)

2.Legacy of Act No. 1519:

1. The adoption of the metric system in the Philippines was a significant step toward
modernization and alignment with global standards.
2. It streamlined trade, education, and scientific research within the country.
Converting nonmetric measurements

When you know You can find If you multiply by

Volume
Teaspoon milliliters 5
Tablespoons milliliters 15
Ounces milliliters 30
Cups milliliters 237
Cups Liters 0.24
Pints Liters 0.47
Quarts Liters 0.95
Gallons Liters 3.8
Milliliters Ounces 0.034
Milliliters Pints 2.1
Liters Quarts 1.06
Liters gallons 0.26
When you know You can find If you multiply by
Weight
Ounces Grams 28
Pounds Grams 454
Pounds Kilograms 0.45
Grams Ounces 0.035
kilograms pounds 2.2
Standard can sizes, weights, measure and
servings
Can or jar size Approx. net weight or Approx. cups Approx. servings
liquid measure
8 ounces 8 ounces 1 cup 2
No. 1 (picnic) 10 ½ ounces 1 ¼ cups 3
12 oz. 12 ounces 1 ½ cups 3 to 4
No. 300 14 to 16 ounces 1 ¾ cups 3 to 4
No. 303 16 to 17 ounces 2 cups 4
No. 2 1 pound and 4 ounces or 2 ½ cups 5
1 pint and 2 fluid ounces
No. 2 ½ 1 pound and 13 ounces 3 ½ cups 7
46 fl. Oz. 1 quart and 14 fluid 5 ¾ cups 10 to 12
ounces
Abbreviations for measurements

• Abbreviation is a shortened form of a word to save a space in

writing formulas.
Teaspoon t or tsp
Tablespoon T or tbsp
Fluid ounce fl. oz.
cup C or c
pint pt
quart qt
gallon gal
pound lb
milliliter mL
liter L
microgram μg or mcg
milligram mg
gram g
kilogram kg
Temperature measurements and conversions

˚F = (˚C x 1.8) + 32
Example: Convert 100 ˚ C to ˚F
= (100x1.8) + 32
= 180 + 32
= 212 ˚F
˚C= (˚F - 32) x 0.56

Example: Convert 200 ˚F to ˚C

= (200-32) x 0.56
= 68 x 0.56
= 94 ˚C
 Temperature conversions
Fahrenheit Celsius
32 ˚F (Freezing) 0 ˚C (Freezing)
50 ˚F 10 ˚C
100 ˚F 38 ˚C
150 ˚F 66 ˚C
200 ˚F 93 ˚C
212 ˚F (Boiling) 100 ˚C (Boiling)
250 ˚F 121 ˚C
300 ˚F 148 ˚C
350 ˚F 177 ˚C
400 ˚F 204 ˚C
450 ˚F 232 ˚C
SUMMARIZE/ SUM UP RECORDED
WEIGHTS AND MEASUREMENTS OF
PROCESSED PRODUCTS
The set of information or data that is collected should be organized and analyzed
systematically for easier and faster interpretation. In recording, the following characteristics
must be given emphasis: Accuracy and Precision.

The measurement of any physical quantity is subject to some degree of uncertainty. One way
to express the uncertainty of measurement is in terms of accuracy. Accuracy refers to the
closeness of measurement to the accepted value for a specific physical quantity.

Precision on the other hand is the agreement among several measurements that have been
made in the same way.
Accuracy:

1. Definition: Accuracy refers to how close a measured value is to the true or

accepted value.
2. Example: Imagine you’re following a recipe to bake cookies. If your
measured ingredients (like flour, sugar, and butter) closely match the
recipe’s recommended quantities, you’re being accurate.
3. Importance in Cooking: Accuracy ensures that your dish turns out as
intended. Deviating significantly from the recommended measurements
can affect taste, texture, and overall success.
Precision:

1. Definition: Precision focuses on the consistency and reliability of your

measurements.
2. Example: When chopping vegetables, if you consistently cut them into
uniform pieces, you’re being precise.
3. Importance in Cooking: Precision ensures consistent results, especially
when repeating a recipe or creating identical portions.
As beginners, use simple data gathering. Data can be presented
in two forms.

TABULAR AND
GRAPHICAL FORMS
TEXTUAL FORM – IF
ARE USED FOR
THE DATA COLLECTED
PRESENTING A MORE
IS MINIMAL.
DETAILED
INFORMATION.
Gathering data on the popularity of different
types of pasta dishes in a local community.

• Textual Form:
• Spaghetti: 45% of respondents
• Penne: 20% of respondents
• Fettuccine Alfredo: 15% of respondents
• Ravioli: 10% of respondents
• Linguine: 5% of respondents
• Other: 5% of respondents
Tabular Form:
Self- Check

• Answer the following questions:

1. A simple way of recording few data is by_____________.
2. Precision is the agreement of _____________ measurement/s done the
same way.
3. ____________ is the boiling point in Fahrenheit.
4. What does lb stand for?
5. Find the equivalent of 320 ˚F to ˚C.
Homework 4.2

• Bring samples of processed/ preserved food products. Observe the

packaging and nutrition information. What are the units of measure
used for the following:
A. Solids
B. Liquids
C. Grains
D. Herbs and spices