LESSON 11

Weights, Measurements, and Substitutions

GET STARTED

Have you ever read a recipe carefully? What did you see on its first part? What accompanies the
ingredients? Have you noticed that every ingredient has a corresponding measurement? Why
are measurements needed in a recipe?

Lesson Objectives

At the end of this lesson, you should be able to:

1. cite the importance of weights and measurements;

2. discuss the guides in weights and measurements;

3. demonstrate understanding in substituting ingredients;

4. show how to measure ingredients accurately; and

5. demonstrate understanding in food preparation and cooking techniques.

READ AND LEARN

Importance of weights and Measurements

Weights and measurements of ingredient’s are important for consistent results in cooking. This
means having exact measurements of ingredients produce the same quality of the finished
product regardless of how many times you prepare the recipe. This implies that cooking is a
science because of the measurements and the systematized step-by-step procedures involved in
this process.

Ingredients are measured by volume through standard gallons, quarts, pints, cups, tablespoons,
and teaspoons. They are also measured in weights, as in grams, ounces, and kilograms.

Guides to Weights and Measurements

In studying weights and measurements, it is essential for you to be familiar with the following
abbreviations:

oz. – ounce
mL - milliliter
lb.-pound
qt. quart
pt.-pint
gal.-gallon
g - gram
kg - kilogram
⁰F - degrees Fahrenheit
⁰C - degrees Celsius

Conversion charts

Approximate Guide to Weights and Measurements

1 teaspoon 1/3 tablespoon 1/6 fluid ounce 5 milliliters

3 teaspoons 1 tablespoon 1/2fluid ounce 15 milliliters
2 tablespoons 1/8 Cup
4 tablespoons 1/2 Cup
8 tablespoons 1/2 Cup 4 fluid ounces 125 milliliters
16 tablespoons 1 cup 8 fluid ounces 250 milliliters
1 cup 2 pint
2 cups 1 pint 16 fluid ounces 500 milliliters
4 cups 2 pints 1 liter
2 pints 1 quart
4 quarts 1 gallon
½ pound 8 ounces 250 grams
1 pound 16 ounces 500 grams 0.5 kilogram
1 ½ pounds 24 ounces 750 grams
2.2 pounds 35 ounces 1000 grams 1 kilogram
3.5 pounds 56 ounces 1500 grams 1.5 kilograms
4.5 pounds 72 ounces 2000 grams 2kilograms

Approximate Can Sizes and Contents

6-Ounce can 3/4 cup 185 grams

8-ounce can 1 cup 250 grams
12-ounce can 1 1/2 cups 375 grams
16-ounce can 2 cups 500 grams
20-ounce can 2 1/2cups 625 grams
24-ounce can 3 cups 750 grams

Guide to Temperature

Oven Temperature Guide

 This is an approximate guide only. Different brands and even of the same brands of
cooking ranges may give varying results to the food being cooked at the same temperature. If in
doubt, refer to the manufacturer's temperature chart of the cooking range. It is impossible, in
general, for the temperature to be similar for every cooking range. Temperatures of most ovens
in our Country are expressed in degrees Fahrenheit (°F) but as metric measurement has become
more widely used, it may be necessary to convert the cooking temperature required to degrees
Celsius (°C).
The following charts show approximate oven temperature conversions from ⁰F to ⁰C.
These charts can also be used in converting oven temperature expressed in metric
measurement indicated in a particular recipe.

⁰F ⁰C
Description of Oven Electric Gas
Cool 200 200 90
Very slow 250 250 120
Slow 300-325 300 150-160
Moderately slow 325-350 325 160-170
Moderate 350-375 350 170-190
Moderately hot 375-400 375 190-200
Hot 400-450 400 200-230
Very hot 450-500 450 230-260

Conversion of Temperature
In converting degrees Celsius (⁰C) to degrees Fahrenheit (°F), use the formula:

Celsius = 5/9 (F-32) or (⁰F- 32)5/9

In converting degrees Fahrenheit (⁰F) to degrees Celsius (⁰C), use the formula:

Fahrenheit = (9/5 x ⁰C) + q32 or 1.8 x ⁰C+ 32 or (⁰C-x 9/5) + 32

⁰F ⁰C ⁰F ⁰C
50 10 275 135
60 16 280 138
70 21 290 143
80 27 295 146
90 32 300 149
100 38 305 152
110 43 310 154
120 49 315 157
130 54 320 160
140 60 325 163
 150 66 330 166
160 71 335 168
170 77 360 182
180 82 365 185
190 88 370 188
200 93 375 191
210 99 380 193
212 100 385 196
215 102 390 199
220 104 400 204
230 110 405 207
235 113 410 210
240 116 415 213
245 118 420 216
248 120 425 218
250 121 430 221
252 122 435 224
255 124 440 227
260 127 445 229
270 132 450 232

Substitutions for Ingredients

Ingredients stated In the recipe Substitutes

1/4 teaspoon baking soda plus 1/2 Cup fully soured milk or
lemon juice used with sweet milk to make 1/2 cup
1 teaspoon baking powder
1/4 teaspoon baking soda plus 1/4 to 1/2 Cup molasses
1/4teaspoon baking soda plus 5/8 teaspoon cream of tartar
1 tablespoon active dry yeast 1 package (7 grams) dry yeast or 1 compressed yeast cake
2 egg yolks or 3 tablespoons thawed frozen egg
1 whole egg
1/2tablespoons sifted dry whole egg
1 1/3tablespoons frozen egg yolk
1 egg yolk 2 tablespoons sifted dry egg yolk powder plus 2 teaspoons
water
1 cup reconstituted nonfat dry milk plus 2 teaspoons butter or
margarine
1 cup whole milk
1/2cup evaporated milk plus 1/2 Cup water
1/2cup sifted dry whole milk powder plus 1/2 cup water
3 tablespoons sifted nonfat dry milk powder plus 1 cup water
1 cup milk
6 tablesp0ons sifted nonfat dry milk crystals plus 1 cup water
1 tablespoon vinegar or lemon juice plus enough sweet milk to
1 cup buttermilk or sour milk
make 1 cup (let it stand for 5 minutes)
 1 3/4 teaspoons cream of tartar plus 1 cup sweet milk

Some Preparation and Cooking Processes

Bake - to cook in an oven or in any oven-type appliance.
Baste - to moisten the surface of food while roasting. The purpose is to keep the food moist and
more flavorful.
Blanch - to put (food items) in boiling water or steam for a short time to inactivate enzymes and
shrink food for drying or canning.
Blend - to mix two or more ingredients thoroughly.
Braise - to cook with a small amount of liquid in a covered container.
Broil - to cook by direct heat.
Dice - to cut into cubes, about 1/2 inch.
Dot - to scatter bits, like butter in bits, on the surface or over the food.
Dredge- to coat with flour or other fine substances.
Roast - to cook uncovered in dry heat.
Sauté - to cook in a small amount of fat.
Simmer- to cook in a liquid below boiling point.
Sliver - to cut into long strips.
Stew - to simmer in a small quantity of liquid.
Toast - to brown by dry heat, as in bread.
Toss - to flip ingredients lightly using a wooden spoon or a wooden fork.
Truss - to tie chicken or meat in a skewer to maintain its shape while roasting
Whip - to beat rapidly to produce expansion of ingredients.

How to Measure Ingredients

A. Fats and Oils

1. Fats solid

a. Press solid fat firmly into the cup until full. Level it off with a spatula or the back edge of
the knife.

b. To measure a division of a cup, use one of the following:

 Use individual cups measuring 1/4, 1/3 or 1/2 Cup.

 Measure in tablespoons; there are 16 tablespoons in 1 cup
 Use a 1/2 pound butter or other fat as equivalent to about 1 cup.

2. Oils or melted fats - Pour liquid fats/oils into the container right at the measuring mark. Place
it on a straight surface and read at level

B. Flours and Meals

1. White flour
 a. Sifted - Sift flour, then spoon lightly into the measuring cup until overflowing. There is no
need to shake the cup and pack the flour. Level it off with a spatula or the back of the knife.

b. Unsifted - Spoon flour lightly into the measuring cup until overflowing. Retrain from
shaking the cup and pressing the flour. Level it off with a spatula or the back of the knife.

2. Whole grain flours and meals - Stir lightly with a fork or a spoon then measure like the
unsifted white flour.

C. Milk
1. Liquid milk - Pour into the container right at the measure mark. Place it on a straight surface and read at eye
level.

2. Dry milk - Spoon lightly into the measuring cup until overflowing. Refrain from shaking the cup. Level it off with a
spatula or the back of the knife.

D. Sugars and Syrups

1. Sugars

a. Brown sugar - Break lumps before measuring; then pack into the measuring cup firmly enough for the sugar to
keep the shape of the cup when dropped to the ingredients.

b. White sugar and granulated brown sugar - Remove lumps before measuring. Fill the cup or spoon the sugar into
the measuring cup to overflowing without shaking the cup. Level it off with a spatula or the back of the knife.

2. Honey or molasses - Pour syrup into the measuring cup right at the measuring mark. Place it on a straight
surface and read at eye level.

Calculating Cost of Production

The cost of production refers to the total amount of money spent in food production, which includes:

(1) purchase of ingredients and other foodstuff, whether raw or prepared, that are used in the production of a food
item, a dish, or a menu; and

(2) the operational expenses incurred in food production, including labor, transportation, rental, fuel, water,
electricity, and nonfood supplies, such as soap, cleaning powder, broom, brushes, packaging materials, and the like.

Once the cost for each expenditure has been estimated, the next step is to sum up the food cost and the
operational cost. These represent the total cost of producing a food item, a dish, or a menu. In a food business, the
total expenditure becomes the basis of determining how much to sell the food item, the dish, or the menu. The
selling price includes the total expenses plus a percentage that represents your profit. This is called markup
percentage.

In determining the selling price of a food item or a serving of a dish or one complete serving of a menu,
you must consider the following:
1. Find the true cost of each ingredient by computing only the actual amount of ingredients used in food
preparation. Unused ingredients should be deducted from the total cost.

2. Consider the amount of wastage incurred and deduct this from the product's original price to determine the real
cost of the ingredients

3.Minimize wastage to reduce cost. Compute based on the edible portion of ingredients that you are buying.

4. Establish standard portions of food for accurate costing per portion.

Example, you are serving Pork Chop Royale, see to it that each serving of pork chop is of the same size or weight of
the other servings of pork chops.

5. The cost of ingredients is generally lower when ingredients are in season. Take advantage of this as this means
more profit and having fresh quality products.

6. Whether at home or in a food business, always set a standard tood cost objective, like 35% of your total cost
goes to food and the rest goes to operational expenses and profit. In households, food costs can range from 25% to
80% depending on family income, size of the family, and the type of food that the family likes.

7. Evaluate your food cost once in a while to determine if you are meeting your food cost objective and to help you
develop a system of controlling food cost.

Computing Markup Percentage

Markup is the amount added to the original cost of goods or merchandise purchased. The markup and the
original cost of goods purchased constitute the selling price of a merchandise.
For example, if one pineapple that was bought from a producer cost P14.00, and you added an amount of
P2.00 for fare and other operational expenses, then, the cost of one pineapple is P16.00, which refers to the
original cost of goods purchased. To determine how much you will sell the pineapple, add an amount that will
constitute your profit. This is your markup. If you added P8.00 as your markup to the original cost of goods
purchased, then your selling price is P24.00 (P16.00 + P8.00).

To determine the markup percentage, simply divide the markup price by the original cost of goods purchased
(P8.00 +P16.00), and then multiply by 100. Thus, it will appear like this

8+16 = 0.5

0.5 x 100 = 50%

Markup percentage is 50%.

REMEMBER THESE

1. Weights and measurements of ingredients are important for consistent results in cooking.

2. Ingredients are measured by volume (cups, quarts, spoons) and weight (grams, ounces, kilograms).

3. There are two systems of measuring heat intensity: Celsius and Fahrenheit.

4. The formula in converting temperature from Fahrenheit to Celsius is:

(F-32) or-32)5/9

On the other hand, in converting Celsius to Fahrenheit, the formula below is used:

(x °C)+32 or 1.8 x °C+32 or (°C x 9) +32

5. There is a measurement conyersion chart for teaspoons, cups, pints pounds to grams, and ounces to milliliters
that will serve as a guide in preparing and cooking meals.