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This document provides a comprehensive guide on measuring ingredients accurately in commercial cooking, detailing the use of various measuring tools for volume, weight, and temperature. It includes step-by-step instructions for measuring flour and sugar, tips for measuring wet and solid ingredients, and conversion tables for different units. Additionally, it outlines temperature conversions and the boiling and freezing points of water.

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6 views

-copy

This document provides a comprehensive guide on measuring ingredients accurately in commercial cooking, detailing the use of various measuring tools for volume, weight, and temperature. It includes step-by-step instructions for measuring flour and sugar, tips for measuring wet and solid ingredients, and conversion tables for different units. Additionally, it outlines temperature conversions and the boiling and freezing points of water.

Uploaded by

gojo69satorou0
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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GRADE 8: COMMERCIAL COOKING

LESSON 2:CARRY OUT


MEASUREMENTS AND
CALCULATIONS
MEASURING TOOLS
instruments used to accurately determine
the quantity (volume, weight, or temperature of
ingredients or objects, ensuring precise
cooking and baking.
MEASURING TOOLS USED IN MEASURING VOLUME

Measuring Cups & spoons


MEASURING
INGREDIENTS
CORRECTLY
CORRECT WAY OF MEASURING FLOUR

STEP 1: Sift the flour to


avoid clumps or lumps
in your batter or dough.
CORRECT WAY OF MEASURING FLOUR

STEP 2: Measure it using


measuring cup. Spoon
the flour into the dry
measuring cup until it
overflows (don’t shake
the measuring cup just
let the flour overflow.)
CORRECT WAY OF MEASURING FLOUR

STEP 3: Use a spatula or


back of the knife to level
off the flour so it’s even
with the top of the
measuring cup.
CORRECT WAY
OF MEASURING
SUGAR
•STEP 1: FILL the dry
measuring cup with
the brown sugar or
white sugar till it
overflow.
CORRECT WAY OF
MEASURING SUGAR
•STEP 2: When it overflows.
Press the extra sugar
down on the measuring
cup then FILL it up again
till it is leveled to the TOP
of the measuring cup
CORRECT WAY OF
MEASURING SUGAR

•STEP 3: When it’s pressed


filled up and leveled to the
top of the measuring cup
place it on a FLAT surface. If
it’s molded to the cup, then
its good if its not then try
again till the sugar is
molded to the cup.
MEASURING TIPS FOR
WET INGREDIENTS
USING CUPS: measure liquids at eye level.

Means place the cup on the surface and crouch


down so your eyes are at the same level as the
cup in order to check the accuracy of the
amount in the cup.
MEASURING TIPS FOR
SOLID INGREDIENTS
Butter has measurements listed on the
wrapper but you can scoop it up place it on the
measuring cup to measure it up.

make sure the butter or margarine is at the


same room temperature.
MEASURING TOOLS USED IN MEASURING WEIGHT

SCALES
MEASURING TOOLS USED IN MEASURING TEMPERATURE

THERMOMETER/S
ABBREVIATION LONG
c cup
gal gallon
gm gram
kg kilogram
lb pound
ml mililiter
oz ounce

pt pint
qt quart
tbsp tablespoon
tsp teaspoon
fl. Oz. fluid ounce
Weight measurement and conversions
multiply by To get
Grams 0.035 Ounces
Grams 0.0022 Pounds
Grams 0.001 Kilograms
kilograms 2.21 pounds
Kilograms 1000 Grams
pounds 453.6 Grams
pounds 0.4536 Kilograms

Pounds 16 Ounces
ounces 0.0625 Pounds
Ounces 28.3 grams
MEASURE FOR DRY INGREDIENTS

tsp ounces tbsp cup ml grams

1 tsp 1 6 3 1/8 5 5

1 ounce 6 1 2 1/8 30 28

1 tbsp 3 0.5 1 1/16 15 15

1 cup 48 4.5 16 1 255 120

1 ml 0.2 0.03 0.07 1/237 1 1

1g 0.2 0.04 1/16 1/120 1 1


MEASURE FOR WEIGHTS METRIC
GRAMS TO KILO

1000 grams 1 kilo

5000 grams 5 kilo

10,000 grams 10 kilo

20,000 grams 20 kilo

30,000 grams 30 kilo

40,000 grams 40 kilo

50,000 grams 50 kilo or 1 sac


MEASURE FOR WET INGREDIENTS
Fluid
tsp tbsp cup ml grams
ounces
1 tsp 1 0.2 0.7 0.02 5 5

1 ounce 6 1 2 1/8 30 28

1 tbsp 3 0.5 1 1/16 15 15

1 cup 48 8 16 1 237 240

1 ml 0.2 0.03 0.07 1/237 1/15 1/15

1g 0.2 0.04 1/16 1/237 1/15 1/15


MEASURE FOR LIQUID METRIC
CUPS
2/3 Cup 158 ml
3/4 Cup 177 ml
1 Cups 237 ml
2 Cups 473 ml
4 Cups 946 ml to 1 liter
8 Cups or ½ gallon 1.9 liter

1 Gallon 3.8 liters


METRICS & EQUATIONS
Solution: for Dry, Wet, and Weight

Calculations: From teaspoon to ml and ml to teaspoon.


Example: How many teaspoons are in 10 ml of baking soda.
Solution: 1 tsp = 5ml
So... 10 ml/ 5 ml = 2 tsp

Example: How many milliliters are in 15 teaspoons of salt.


Solution: 1 tsp = 5 ml
So… 15 tsp x 5= 75 ml
FAHRENHEIT (F) CELCIUS (C) TEMPERATURE

250 120 Very Slow

300 150 Slow

325-350 160-180 Moderately Slow

375-400 190-200 Moderate

425-450 220-230 Moderately Hot

475-500 250-260 Hot


FAHRENHEIT (F) CELCIUS (C) TEMPERATURE

250 120 Very Slow

300 150 Slow

325-350 160-180 Moderately Slow

375-400 190-200 Moderate

425-450 220-230 Moderately Hot

475-500 250-260 Hot


METRICS & EQUATIONS Solution: for temperature
To convert degrees Celsius (centigrade) °C to degrees
Fahrenheit °F, multiply (x) °C by 1.8 and 32.

Example: to convert 100 to °F,


100 x 1.8 + 32 = 212 °F
.
To convert degrees Fahrenheit °F degrees to Celsius
(centigrade) °C, subtract (-) 32 from °F first, then multiply
(x) by 0.56.

Example: to convert 200 °F to °C ,


200 - 32 x 0.56 = 94 °C
METRICS & EQUATIONS
Solution: for temperature

FREEZING POINT FOR WATER= 0 °C = 32 °F

BOILING POINT FOR WATER= 100 °C = 212 °F

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