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COOKERY WORKSHEET NO.

LESSON 2. CARRYOUT MEASUREMENTS AND CALCULATIONS

Learning Objectives: At the end of the lesson, the learner are expected to do the following:
 Give the abbreviations for the different measurement used in cooking.
 Explain the importance of abbreviating the different forms used in cooking

Read the Information Sheet 1.2 very well the find out how much you can remember and how much you
learned by doing the Self-checked 1.2.

MEASUREMENT ABBREVIATIONS

Abbreviation - The shortened form of a word.


Abbreviations in measuring units:
-Save space on the cookbook page.
-Make recipes easier to read.
The U.S. uses the English system:
Teaspoon tsp. or t.
Tablespoon Tbsp. or T.
Cup c.
Pint pt.
Quart qt.
Gallon gal.
Ounce/fluid ounce oz./ fl. oz.
Pound lb.

Most
other countries use the Metric system:
 Milliliter ml
 Liter L
 Grams g
Kilogram kg
1.1

What do these stand for?


1. lb. = 6. fl. oz. =
2. L = 7. f.g. =
3. tsp. or t. = 8. gal. =
4. F. = 9. C =
5. qt. = 10. ml. =

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