HOME ECONOMICS

QUARTER 1: MODULE 1
WEEK 4
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NAME

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SECTION

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A. Description: The learner will understand that measuring ingredients while cooking is like winning half the
bottle when it comes to creating something that will turn out properly and taste amazing.

B. Objectives: The learner transfers learning by: correcting and self-checking the numerical computations for
accuracy; identifying and converting systems of measurement according to recipe requirements; measuring
ingredients according to recipe requirement.

MENSURATION AND CALCULATION

Measuring ingredients while cooking is like winning half the battle when it comes to creating something
that will turn out properly and taste amazing. With the right measuring tools and techniques, any cook can take
his/her cooked items a step farther in the right direction.

It is essential for the amateur cooks or baking hobbyists to get into the habit of measuring ingredients
using the right measuring tools such as the measuring cups, spoons, and scales to be sure that the measurements
are accurate.

I. DRY MEASURING CUPS

When working with dry ingredients, make sure that you favor a dry measuring cup over a liquid
measuring cup although residential style measuring cups are most common.

Dry ingredients are measured by filling the cup to the brim and scraping off the top with a flat
utensil.

A. MEASURING DRY INGREDIENTS

Dry ingredients consist of flour, sugar, and leavener of the baking world. These ingredients are
typically granulated or powdered.

DRY MEASUREMENTS CONVERSION TABLE

Dry Measurement Volume Equivalent

1 quart 2 pints

8 quarts 1 peck

4 pecks 1 bushel
1 U.S. pint 1 English pint
0.551 liter
1 U.S. quart 1 English quart
1.101 liters
1 U.S. peck 1 English peck
8.81 liters
1 U.S. gallon 1 English gallon

1 U.S. bushel 35.24 iters

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B. TIPS IN MEASURING DRY INGREDIENTS
1. Flour – It is important to first fluff the flour with a spoon when measuring it. When filling the
cup, do not shake or pack the flour but rather use the back of a knife or other flat utensil to level
off the flour.

2. Baking powder / Baking soda – They can be measured the same way but perform different
functions in a recipe.

3. White Sugar – It is measured using the measuring spoon or cup to scoop it directly out of the
storage container or bag until it is overflowing.

4. Brown sugar – To measure brown sugar, pack it down into the cup. This can be done by using
the cup to scoop the sugar out of the container, then patting it down with one’s finger.

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 5. Powdered sugar – Sift the powdered sugar to strain out the smallest particles for the recipe, and
then spoon the sifted sugar into the measuring cup.

II. LIQUID MEASURING CUPS

A. MEASURING LIQUID INGREDIENTS

Liquids are more difficult to measure than solid substances due to the surface tension of
liquids. This makes it very difficult to correctly measure the liquids, especially when the volume
is very small.

Liquid graduated measuring cups are often glass or plastic so that the liquid can be
viewed through the sides of the cup and an accurate measure can be taken.

LIQUID MEASUREMENTS CONVERSION TABLE

Liquid Measurement Volume Equivalent

1 teaspoon 1/3 tablespoon

3 teaspoons
1 tablespoon
1/16 cup
1 fluid ounce
2 tablespoons
1/8 cup
2 tablespoons + 2 teaspoons 1/6 cup

4 tablespoons 1/4 cup

5 tablespoons + 1 teaspoon 1/3 cup

6 tablespoons 3/8 cup

8 tablespoons 1 cup or 4 fluid ounces

10 tablespoons + 2 teaspoons 2/3 cup

12 tablespoons 3/4 cup

16 tablespoons 1 cup or 8 fluid ounces

3/8 cup 1/4 cup or 2 tablespoons

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 5/8 cup 1/2 cup or 2 tablespoons

7/8 cup 1/4 pint or 4 fluid ounces

1/2 cup 1/4 pint or 4 fluid ounces

1 cup 1/2 pint or 8 fluid ounces

2 cups 1 pint or 16 fluid ounces

1 pint 16 fluid ounces

2 pints 1 quart

4 cups 1 quart

4 quarts 1 gallon

1 U.S. teaspoon 5 milliliters

½ U.S. cup 0.118 liter

1 U.S. cup 0.236 liter, approx. ¼ liter

1 U.S. pint 0.4732 liter

1 U.S. quart 0.9463 liter

1 U.S. gallon 3.785 liters

U.S. MEASUREMENTS VS. ENGLISH MEASUREMENTS

U.S. Measurement English Measurement

1 ¼ U.S. teaspoons 1 English teaspoon

1 ¼ U.S. tablespoons 1 English tablespoon

½ U.S. cup 5/6 English teacup

1 U.S. cup 5/6 English breakfast – cup

1 U.S. pint 5/6 English – Imperial – pint

1 U.S. gallon 5/6 English – Imperial – gallon

1 U.S. quart 5/6 English – Imperial – quart

Tips for Measuring Liquid Ingredients

It is very important to use measuring cups with pouring spouts or lips. To make the process easier, the
cups must be made of plastic or glass rather than metal. This cup must be placed on the level surface, pour in
the liquid, and view it at the eye level to be sure the liquid hits the appropriate line on the cup. In the case of
smaller measurements, a regular measuring spoon works just fine.
1. Milk – use a glass measuring cup to measure milk.

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 2. Water – the key for measuring water is to use a plastic or glass measuring cup, and to measure at eye
level.

3. Vanilla – many bakers measure vanilla into a measuring spoon while holding it over the mixing bowl.
This is typically measured in a very small portion since it is so concentrated and aromatic.

4. Oil – measuring oil is just like measuring water or other liquids.

Tips for Measuring Other Ingredients

Cooking ingredients do not always fall into the categories of dry or liquid. Some ingredients are somewhere
in between, with a semiliquid state or something totally different like chopped nuts. Preparation is very
important in measuring unusual ingredients, or those that do not necessarily fall into these categories of dry and
liquid.
1. Butter and shortening – fats that are solid at room temperature, including shortening and butter, require
their own measuring techniques. One stick of butter is equal to ½ cup.

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2. Chopped ingredients – many recipes are chopped items, whether they are nuts, fruits or even candies.
For instance, the recipe may call for “a 12-ounce bar of dark chocolate, chopped”. The ideal way to
measure this is to purchase a chocolate bar wrapped and labeled “12 ounces” or potentially to weigh a
hunk of chocolate before chopping it.

3. Eggs – always use the size of eggs a recipe calls for. But if no size is given, then assume it calls for large
eggs. Then, crack the eggs into a small glass bowl before adding them to the other ingredients.

4. Peanut butter – when measuring, spoon out the peanut butter into a dry measuring cup until it is level
with the rim of the cup.

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Ingredient Substitution Table

Sometimes, you may find it necessary to substitute one ingredient for another in a recipe. But using a
different ingredient may change both the taste and texture of your product, so it is a good idea to understand the
role that the ingredient place in the recipe before substituting.

Ingredient Amount Substitute

Allspice 1 tsp. 1/2 tsp. cinnamon and 1/2 tsp. ground cloves
Apple pie spice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cardamom
Arrowroot 1 1/2 tsp. 1 tbsp. flour
Arrowroot 1 1/2 tsp. 1 1/2 tsp. cornstarch
Baking powder 1 tsp. 1/3 tsp. baking soda and 1/2 tsp. cream of tartar
Baking powder 1 tsp. 1/4 tsp. baking soda and 1/2 cup sour milk or buttermilk (Decrease liquid
called for in the recipe by 1/2 cup.)
Baking powder 1 tsp. 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice used with sweet
milk to make 1/2 cup (Decrease liquid called for in the recipe by 1/2
cup.)
Bay leaf 1 whole 1/4 tsp. crushed
Beau Monde 1 tsp. 1 tsp seasoning or seasoned salt
Beau Monde 1 tsp. 1/2 tsp. salt
Beau Monde 1 tsp. 1/2 tsp. Mei Yen seasoning
Bread 1 slice dry 1/3 cup dry breadcrumbs
Bread 1 slice soft 3/4 cup soft breadcrumbs
bread
Broth, beef or chicken 1 cup 1 bouillon cube dissolved in 1 cup boiling water
Broth, beef or chicken 1 cup 1 envelope powdered broth base dissolved in 1 cup boiling water
Broth, beef or chicken 1 cup 1 1/2 tsp. powdered broth base dissolved in 1 cup boiling water
Butter 1 cup 7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt
Butter 1 cup 7/8 cup lard plus 1/2 tsp. salt
Butter 1 cup 1 cup margarine
Buttermilk (sour milk) 1 cup 1 cup plain yogurt
Buttermilk (sour milk) 1 cup 1 cup whole or skim milk plus 1 tbsp. lemon juice or white vinegar
Buttermilk (sour milk) 1 cup 1 cup milk plus 1 3/4 tsp. cream of tartar
Chili sauce 1 cup 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp. vinegar, 1/4 tsp.
cinnamon, a dash of ground cloves, and a dash of allspice
Chili sauce 1 cup 1 cup catsup, 1/4 tsp. cinnamon, dashes of ground cloves and allspice
Chives, finely chopped 2 tsp. 2 tsp. green onion tops, finely chopped
Chocolate, chips 1 oz. 1 oz. sweet cooking chocolate
semisweet
Chocolate, semisweet 1 2/3 oz. 1 oz. unsweetened chocolate plus 4 tsp. sugar
Chocolate, semisweet 6 oz. package 1 cup
Chocolate, 1 oz. or square 3 tbsp cocoa plus 1 tbsp. fat
unsweetened
Cocoa 1/4 cup or 4 1 oz (square) unsweetened chocolate (Decrease fat called for in the
tbsp. recipe by 1/2 tbsp.)
Coconut cream 1 cup 1 cup whipping cream
Coconut milk 1 cup 1 cup whole or 2% milk
Corn 1 dozen ears 2 1/2 cups cooked
Cornmeal, self-rising 1 cup 7/8 cup plain, 1 1/2 tbsp. baking powder, and 1/2 tsp. salt
Corn syrup 1 cup 1 1/4 cup light brown sugar and 1/3 cup water
Corn syrup 1 cup 7/8 cup honey (Baked goods will brown more.)
Corn syrup, dark 1 cup 3/4 cup light corn syrup and 1/4 cup light molasses
Cornstarch (for 1 tbsp. 2 tbsp. all-purpose flour
thickening)
Cornstarch (for 1 tbsp. 2 tbsp. granular tapioca
thickening)
Cracker crumbs 3/4 cup 1 cup dry bread crumbs
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Cream, heavy 1 cup 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or
(36% to 40% fat) baking)
Cream, heavy 1 cup 2 to 2 1/2 cup whipped
(36% to 40% fat)
Cream, light 1 cup 3/4 cup milk and 3 tbsp. butter or margarine (for use in cooking or
(18% to 20% fat) baking)
Cream, light 1 cup 1 cup evaporated milk, undiluted
(18% to 20% fat)
Cream, whipped 1 cup Chill a 13 oz. can of evaporated milk until ice crystals form. Add 1 tsp.
lemon juice. Whip until stiff.
Dates 1 lb. 2 1/2 cup pitted
Dill plant, fresh or 3 heads 1 tbsp. dill seed
dried
Egg, whole, uncooked 1 large 3 tbsp. and 1 tsp. thawed frozen egg
(3 tbsp.)
Egg, whole, uncooked 1 large 2 1/2 tbsp. sifted, dry whole egg powder and 2 1/2 tbsp. lukewarm water
(3 tbsp.)
Egg, whole, uncooked 1 large 2 yolks and 1 tbsp. water (in cookies)
(3 tbsp.)
Egg, whole, uncooked 1 large 2 yolks (in custards, cream fillings, and similar mixture)
(3 tbsp.)
Egg, whole, uncooked 1 large 2 whites as a thickening agent
(3 tbsp.)
Eggs, uncooked 1 cup 5 large eggs
Eggs, uncooked 1 cup 6 medium eggs
Egg white 1 large 2 tsp. thawed frozen egg white
(2 tbsp.)
Egg white 1 large 2 tbsp. sifted dry egg white powder and 2 tbsp. lukewarm water
(2 tbsp.)
Egg white 1 cup 8 large egg whites
Egg yolk 1 yolk 3 1/2 tbsp. thawed frozen egg yolk
(1 1/2 tbsp.)
Egg yolk 1 yolk 2 tbsp. sifted dry egg yolk
(1 1/2 tbsp.)
Egg yolk 1 cup 12 large egg yolks
Fines Herbes 1/3 cup 3 tbsp. parsley flakes + 2 tsp. dried chervil + 2 tsp. dried chives + 1 tsp.
dried tarragon
Flour, all-purpose (for 1 tbsp. 1 1/2 tsp. cornstarch, arrowroot starch, potato starch, or rice starch
thickening)
Flour, all-purpose (for 1 tbsp. 1 tbsp. granular tapioca
thickening)
Flour, all-purpose (for 1 tbsp. 1 tbsp. waxy rice flour
thickening)
Flour, all-purpose (for 1 tbsp. 2 tbsp. browned flour
thickening)
Flour, all-purpose (for 1 tbsp. 1 1/2 tbsp. whole wheat flour
thickening)
Flour, all-purpose (for 1 tbsp. 1/2 tbsp. whole wheat flour and 1/2 tbsp all-purpose flour
thickening)
Flour, all-purpose (for 1 tbsp. 1 tbsp. quick-cooking tapioca
thickening)
Flour, all-purpose 1 cup sifted 1 cup and 2 tbsp.cake flour
Flour, all-purpose 1 cup sifted 1 cup rolled oats, crushed
Flour, all-purpose 1 cup sifted 1/2 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
Flour, all-purpose 1 cup sifted 1/2 cup cornmeal, bran, rice flour, or whole wheat flour and 1/2 cup all-
purpose flour
Flour, all-purpose 1 cup sifted 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour

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Flour, all-purpose 1 cup sifted 1 cup rye or rice flour
Flour, all-purpose 1 cup sifted 1/4 cup soybean flour and 3/4 cup all-purpose flour
Flour, all-purpose 1 lb. 4 cups sifted
Flour, all-purpose 1 lb. 3 1/3 cups unsifted
Flour, cake 1 lb. 4 3/4 cups
Flour, cake 1 cup sifted 1 cup minus 2 tbsp. sifted all-purpose flour (7/8 cup)
Flour, self-rising 1 cup 1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp. baking powder, and 1/2
tsp. salt
Fruit, fresh, cut up 1 1/2 cups 16 oz. can, drained
Garlic 1 clove, small 1/8 tsp. garlic powder
Garlic salt 1 tsp. 1/8 tsp. garlic powder plus 7/8 tsp. salt
Gelatin, flavored 3 oz. 1 tbsp. plain gelatin and 2 cups fruit juice
Ginger 1/8 tsp. 1 tsp. candied ginger rinsed in water to remove sugar, then finely cut
Ginger 1/8 tsp. 1 tbsp. raw ginger
Herbs, fresh 1 tbsp, 1/2 tsp. dried crushed herbs
chopped
Honey 1 cup 1 1/4 cup sugar and 1/4 cup water
Horseradish 1 tbsp. 2 tbsp. bottled fresh
Ketchup 1 cup 1 cup tomato sauce, 1/4 cup brown sugar, and 2 tbsp. vinegar (for use in
cooking)
Lemon juice 1 tsp. juice 1/2 tsp. vinegar
Lemon peel, dried 1 tsp. 1 to 2 tsp. grated fresh lemon peel
Lemon peel, dried 1 tsp. grated peel of 1 medium lemon
Lemon peel, dried 1 tsp. 1/2 tsp. lemon extract
Lime 1 medium 1 1/2 to 2 tbsp. juice
Maple sugar (grated 1/2 cup 1 cup maple syrup
and packed)
Maple sugar (grated 1 tbsp. 1 tbsp. white, granulated sugar
and packed)
Marshmallows, 1 cup 8-10 regular
miniature
Mayonnaise (for salad 1 cup 1/2 cup yogurt and 1/2 cup mayonnaise
dressings)
Mayonnaise (for salad 1 cup 1 cup sour cream
dressings)
Mayonnaise (for salad 1 cup 1 cup cottage cheese pureed in a blender
dressings)
Mei Yen seasoning 1 tsp. 1 tsp. Beau Monde seasoning
Mei Yen seasoning 1 tsp. 1/2 tsp. salt
Milk, buttermilk (or 1 cup 1 cup plain yogurt
sour)
Milk, buttermilk (or 1 cup 1 cup minus 1 tbsp. sweet milk and 1 tbsp. lemon juice or vinegar (Allow
sour) to stand 10 minutes at room temperature.)
Milk, buttermilk (or 1 cup 1 cup sweet milk and 1 3/4 tsp. cream of tartar
sour)
Milk, skim 1 cup 4 to 5 tbsp. non-fat dry milk powder and enough water to make 1 cup or
follow manufacturer's directions
Milk, skim 1 cup 1/2 cup evaporated milk and 1/2 cup water
Milk, sweetened 1 can (about 1 Heat the following ingredients until sugar and butter are dissolved: 1/3
condensed 1/3 cup) cup plus 2 tbsp. evaporated milk, 1 cup sugar, and 3 tbsp. butter or
margarine.
Milk, sweetened 1 can (about 1 Add 1 cup plus 2 tbsp. dry milk to 1/2 cup warm water. Mix well. Add
condensed 1/3 cup) 3/4 cup sugar and 3 tbsp. melted butter or margarine. Stir until smooth.
Milk, whole 1 cup 1 cup reconstituted non-fat dry milk (Add 2 tbsp. butter or margarine, if
desired.)
Milk, whole 1 cup 1/2 cup evaporated milk and 1/2 cup water
Milk, whole 1 cup 4 tbsp whole dry milk and 1 cup water (or follow manufacturer's
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 directions)
Milk, whole 1 cup 1 cup fruit juice or 1 cup potato water (for use in baking)
Mushrooms, fresh 1 lb. 2 to 3 cup whole
Mushrooms, fresh 1 lb. 3 oz dried
Mushrooms, fresh 1 lb. 5 cup sliced
Mushrooms, fresh 1 lb. 1 10 oz. can (8 oz., drained weight)
Mushrooms, canned 4 oz. 2 cups sliced fresh
Mushrooms, canned 4 oz. 6 tbsp whole, dried mushrooms
Mustard, dry 1 tsp. 1 tbsp. prepared mustard
Onion, fresh 1 small rehydrate 1 tbsp. instant minced onion
Onion powder 1 tbsp. 1 medium onion, chopped
Onion powder 1 tbsp. 4 tbsp. fresh chopped onion
Onions 1 lb. 3 large onions
Onions 1 lb. 2 to 2 1/2 cup chopped
Orange peel, dried 1 tbsp. 2 to 3 tbsp. grated orange peel
Orange peel, dried 1 tbsp. grated peel of 1 medium orange
Orange peel, dried 2 tsp. 1 tsp. orange extract
Parsley, dried 1 tsp. 3 tsp. fresh parsley, chopped
Peppers, green bell 1 tbsp. dried 3 tbsp .fresh green pepper, chopped
Peppers, red bell 1 tbsp. dried 3 tbsp fresh red pepper, chopped
Peppers, red bell 1 tbsp. dried 2 tbsp chopped pimiento
Peppermint, dried 1 tbsp. 1/4 cup chopped fresh mint
Pimiento 2 tbsp. 1 tbsp. dried red bell peppers, rehydrated
Pimiento 2 tbsp. 3 tbsp. fresh red bell pepper, chopped
Pumpkin pie spice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, and 1/8 tsp. nutmeg
Rennet 1 tablet 1 tbsp. liquid rennet
Shortening, melted 1 cup 1 cup cooking oil (Substitute only if a recipe calls for melted shortening.)
Shortening, solid (used 1 cup 1 cup minus 2 tbsp. lard (7/8 cup)
in baking)
Shortening, solid (used 1 cup 1 1/8 cups butter (Decrease salt called for in the recipe by 1/2 tsp.)
in baking)
Sour cream, cultured 1 cup 3/4 cup sour milk or buttermilk and 1/3 cup butter or margarine
Sour cream, cultured 1 cup Blend until smooth: 1/3 cup buttermilk, 1 tbsp. lemon juice, and 1 cup
cottage cheese
Sour cream, cultured 1 cup 1 cup plain yogurt
Sour cream, cultured 1 cup 3/4 cup milk, 3/4 tsp. lemon juice, and 1/3 cup butter or margarine
Spearmint, dried 1 tbsp. 1/4 cup chopped fresh mint
Sugar, brown 1 cup firmly 1 cup granulated sugar
packed
Sugar, brown 1 lb. 2 1/4 cups firmly packed
Sugar, granulated 1 lb. 2 1/4 cups
Sugar, powdered 1 lb. 2 3/4 cups
Sugar, granulated 1 tsp. 1/8 tsp. noncaloric sweetener solution or follow manufacturer's directions
Sugar, granulated 1 cup 1 1/2 cups corn syrup (Decrease liquid called for in the recipe by 1/4
cup.)
Sugar, granulated 1 cup 1 1/3 cups molasses (Decrease liquid called for in the recipe by 1/3 cup.)
Sugar, granulated 1 cup 1 cup powdered sugar
Sugar, granulated 1 cup 1 cup brown sugar, firmly packed
Sugar, granulated 1 cup 3/4 cup honey (Decrease liquid called for in the recipe by 1/4 cup; for
each cup of honey in baked goods, add 1/2 tsp. soda.)
Tapioca, granular 1 tbsp. 2 tbsp. pearl tapioca
Tomato juice 1 cup 1/2 cup tomato sauce and 1/2 cup water
Worcestershire sauce 1 tsp. 1 tsp. bottled steak sauce
Yogurt, plain 1 cup 1 cup buttermilk
Yogurt, plain 1 cup 1 cup cottage cheese blended until smooth
Yogurt, plain 1 cup 1 cup sour cream

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How to Calculate Markup Percentage
Using markup gives individuals and businesses the chance to make a profit. The larger the markup, the
more profit a sale yields. Learning how to calculate markup and markup percentage is easy with a formula. It
allows anyone to determine the markup needed on a product or service. In this article, we discuss what a
markup is, how to calculate markup, why it's confused with gross margin and provide examples on how to use
the formula.

What is markup?
Markup is the gap between a product or service's cost and its actual selling price. Using markup allows
manufacturers to cover the cost of supplies required to create the product and make a profit. Both fixed and
variable expenses are included in the final price. Within a marketplace, markup is often referred to as a
percentage. For example:

Difference between markup and gross margin

Markup and gross margin are often used interchangeably in today's market, but traditionally, they're
different. By definition, markup is the amount of increase in a product's price while margin is sales minus the
cost of goods sold. Some business experts believe the misunderstanding in making them interchangeable stems
from the bottom line. However, misusing these terms can lead to price setting that's far too high or low,
resulting in lost profits. The following examples should further resolve the confusion:

Markup: If the cost of manufacturing a product is P30 and the item sells for P50, the markup is P20. That
would be expressed as a markup percentage of 66.7%.

Gross margin: Using the above example, the gross margin is also P30. Its margin percentage would be 60%. If
a business or individual wants to obtain a certain margin, they should markup the product cost to a higher
percentage than the margin. This is because the basis for markup calculation is cost. Cost should be lower than
revenue, and markup percentage should be higher than margin percentage.

Example calculations
Learning how to calculate markup can be a worthwhile skill whether an individual owns their own small
company or acts as a chief financial officer. It can be applied to almost any scenario for extra practice. Here are
some examples:

Example 1
Abram owns a deli and recently raised his prices due to poor sales. For reporting purposes, he has to find out the
exact markup percentage implemented on his products. It costs him $50 to buy, prepare and store one whole pig.
Abram now sells the full packaged deal of a prepped and ready pig for $75. To determine his markup
percentage, he uses the formula:

Markup Percentage = (Selling Price - Cost / Cost) x 100

Abram inputs his numbers. He includes 75 as his selling price and 50 as his cost. The deli owner solves by order
of operations.

Markup Percentage = ((75 - 50) / 50) x 100

Aram solves for the difference between 75 and 50, getting 25. He divides it by 50, getting .5. To change the
decimal to a percentage, Abram multiplies it by 100. He discovers that he marked up his packaged deals by
50%.

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Assessment

A. Fill in the blanks with the correct answers.

1. ___________while cooking is like winning half the battle when it comes to creating something that will
turn out properly and taste.
2. ___________ are meant to be measured by filling the cup to the brim and scraping off the top with a flat
utensil.
3. ____________ are perfect for recipes that may call for larger measurements of dry ingredients such as
pints and quarts.
4. ____________ are often glass or plastic so that the liquid can be viewed through the sides of the cup and
an accurate measure can be taken.
5. ____________are used for dry or wet ingredients, so they work just fine as long as the dry ingredients are
properly leveled off and the wet ingredients are poured just before they would spill over creating around
"bubble" at the top of the spoon.
6. _____________consist of the flour, sugar, and leavened of the baking world.
7. _____________and baking powder perform different functions in a recipe, but they can be measured the
same way.
8. ______________is measured using the measuring spoon or cup to scoop it directly out of the storage
container or bag until it is overflowing.
9. _____________require specialized liquid measuring cups with pouring spouts or lips.
10. _____________and other extracts are typically measured in very small portion since; they are so
concentrated and aromatic.

Transfer of Learning

Given the following ingredients and their estimated cost, compute for the total purchase cost and impose
a 50% markup to determine the selling price of your product.

Item Unit Cost Total Cost

2 kg chicken
3 medium-sized potatoes
3 cloves garlic
1 large onion
3 tbsp curry powder
Pepper
1 pc red bell pepper
1 pc green bell pepper
3 pcs celery stalks
2 c coconut milk or evaporated milk
TOTAL

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