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Technology and Livelihood Education

Home Economics

COOKERY
EXPLORATORY
Quarter1 Module 4
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COOKERY EXPLORATORY 7/8
Alternative Delivery Mode
Quarter 1 – Module 4: Convert Systems of Measurement According to Recipe
Requirement!
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Cherelyn E. Lagundino

Editors: Pacencia G. Dancel
Ailene L. Omadto
Cristina M. Correa/Annabel L. Guardian
Reviewers: Helen N. Flora, EPS, TLE/TVL
Ma. Nimfa R. Gabertan, EPS, English
Jeffrey D. De Guzman, PSDS
Illustrator: Cid Eduardo A. Equibal Jr.
Layout Artist: Cid Eduardo A. Equibal Jr./ Ma. Luningning SD. Mendoza
Management Team: Jenilyn Rose B. Corpuz, CESO VI, SDS
Fredie V. Avendaño, ASDS
Juan C. Obierna, Chief CID
Helen N. Flora, EPS TLE/TVL
Heidee F. Ferrer, EPS LRMS

Printed in the Philippines by Schools Division Office-Quezon City

Department of Education –Region NCR
Office Address: Nueva Ecija St., Bago Bantay, Quezon City
Telefax: 3456-0343
Telephone No.: 8352-6806/6809
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E-mail Address: sdoqcactioncenter@gmail.com
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
how to Convert Systems of Measurement According to Recipe Requirement. The
scope of this module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

The module is divided into two lessons, namely:

Lesson 1: Measurements and Equivalents
Lesson 2: Converting and Adjusting Recipes and Formulas

After going through this module, you are expected to:

1. explain the conversion system in adjusting the recipe;
2. identify the common cooking abbreviations and their equivalents;
3. follow the steps in converting system of measurement;
4. convert system of measurements properly; and
5. value the importance of knowing how to convert systems measurement
according to recipe requirement.

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 What I Know

Directions: Read and analyze the situations carefully. Choose the letter of your
answer and write it in your notebook.

1. It is a temperature scale of 0 degrees for freezing point water and 100 degrees for
boiling point water under standard atmospheric pressure.
A. Celsius C. Fahrenheit
B. Celsius D. Fahrenheit

2. Giane is cooking Menudo for lunch. He needs 60 ml. of water for the recipe but
unfortunately, measuring glass is not available to be used. What size of measuring
cup is he going to use?
A. 1 cup C. ½ cup
B. ¼ cup D. ¾ cup

3. Lisa is weighted 25 kilograms. What is Lisa’s weighted in pounds?

A. 55.25 lb. C. 95.25 lb.
B. 65.25 lb. D. 85.25 lb.

4. Your Dad is going to bake cookies. The baking temperature is about 220°C, but the
electric oven you have at home is set in ºF. How many degrees does your
Dad need to bake the cookies?
A. 408 ºF C. 478 ºF
B. 428 ºF D. 488 ºF

5. What conversion factor should you use to make 10 servings with 100 grams and 20
servings with 120grams?
A. 1.2 C. 2.4
B. 2.2 D. 3.4

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 What’s In

Activity 1: Match Me Perfectly!

Directions: Match the word in Column A with those in Column B. Choose and write
the letter of your answer in your notebook.

Column A Column B
1. cup A. C
3. gallon B. ml.
4. minute C. hr.
5. teaspoon D. qt.
6. tablespoon E. gal.
F. min.
G. tsp.
H. T or tbsp.

Measurements can be converted most especially in cookery, so that any

available measuring tool if possible, may be used. International recipes use
pounds, others use kilograms. Some may use Fahrenheit while others use
Celsius in gauging temperature. Therefore, one must be knowledgeable in all
sorts of conversion to carry out the preparation of ingredients to be cooked.

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 What’s New

Activity 2: Sing with Me!

Directions: Sing the song below with the tune Dem Bones! After singing, be able to
identify word/s that is related to the topic. Put your listed answer in your notebook.

CAPACITY SONG
(sung to “DEM BONES”)

The gallon is connected to 4 quarts

Each quart is connected to 2 pints
Each pint is connected to 2 cups
And that is capacity

A gallon is the same as 4 quarts

A gallon is the same as 8 pints
A gallon is the same as 16 cups
And that is capacity!

What is It

Lesson

1 Measurements and Equivalents

Aside from using correct measuring tools and equipment, there is a need to
observe the correct way of measuring the ingredients. Accuracy in ingredients
measurement and the knowledge to do the right substitution is very important to
produce quality products. Knowing conversion is an important skill that everyone
should learn for effective performance in the kitchen.

Here are the pointers to remember for measuring the ingredients accurately:
▪ Use a clean measuring cup /measuring glass for liquid.
▪ Place the measuring cup on a flat level or even surface and pour up the
liquid to the correct level of measure.
▪ Never dip a cup or a measuring spoon in molasses, syrup, oil, milk, or juice.

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 ▪ Check the measurement and read at eye level for a more accurate
measurement.
▪ When measuring liquid ingredients, avoid moving or lifting the measuring cup.
▪ Use the standard set of measuring cups and spoons.
▪ Use measuring spoons to measure small amounts of ingredients.
▪ Sift the dry ingredients at least twice, then scoop to fill the measuring cup until
it overflows. Do not shake the measuring cup, but simply level it off with a
spatula or a straight-edged knife.
▪ Never pack or press the ingredients in a cup except when measuring brown
sugar.
▪ Run a rolling pin over the lumps of sugar to break them down.
▪ Press the lard or margarine tightly into a cup to remove the air; level it with a
spatula.
▪ When measuring flour, fill the cup with the overflow and level it off with the
spatula.
▪ Spring scales should be adjusted so that the pointer is zero (0). Place the pan,
bowl, or piece of waxed paper on a scale to hold the ingredients to be measured.
▪ Ranges, also called stoves, provide heat at the top, and in the oven for cooking.
Tools and utensils for cooking should be within easy reach.
▪ Learn how to match the size of the pan to the size of the unit and select the
right amount of heat for cooking to be done.
▪ In microwave cooking, timetables must be followed precisely because every
second is important.

Common Cooking Abbreviations and their Cooking Equivalents/

Measurements

MEASUREMENT ABBREVIATIONS
A. Abbreviations
Standard Measurement Temperature Time
Cup = C. Gallon = gal. Degree = deg. or ° Hour = hr.
Pint = pt. Milliliter = ml. Celsius = C Minute = min.
Liter = L. Kilogram = kg. or k Fahrenheit = F
Quart = qt. Teaspoon= tsp. or t.
Gram = gm. or g Tablespoon = Tbsp.
Pound = lb. or T.
B. Measurements and Their Equivalents
Cup Spoons US Metric
1/8 cups 2 tablespoons 1 fluid ounce 30 ml.
¼ cup 4 tablespoons 2 fluid ounces 60 ml.
3 fluid ounces 90 ml.
½ cup 8 tablespoons 4 fluid ounces 125 ml.
5 fluid ounces 150 ml.
5 ½ fluid ounces 170 ml.
1/3 cup 5 tablespoons plus 1 2.67 fluid ounces 79 ml.

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 teaspoon
2/3 cup 10 tablespoons plus 2 5.33 fluid ounces 158 ml.
teaspoons
¾ cup 12 tablespoons 6 fluid ounces 185 ml.
7 fluid ounces 220 ml.
1 cup 16 tablespoons or 48 8 fluid ounces 250 ml.
teaspoons
2 cups 16 tablespoons 16 fluid ounces 1 pint or 500 ml.
2 ½ cups 32 tablespoons 20 fluid ounces 625 ml.
4 cups 64 tablespoons 32 fluid ounces 1 liter
(1 quart)

1 pound 453.59 grams

1 ounce 28.34 grams
1 kilogram 2.21 pounds or 1000 grams
Spoons
1/6 teaspoon a dash
1/8 teaspoon or less A pinch or 6 drops
¼ teaspoon 15 drops
½ teaspoon 30 drops
1 teaspoon 1/3 tablespoon
3 teaspoons 1 tablespoon
1 tablespoon 3 teaspoons

Table Equivalent of Oven Temperatures

Description °C °F
Low 150°C- 160 °C 302°F- 320°F
Moderate 180°C- 190°C 356°F- 374°F
Hot 200°C- 220 °C 392°F- 428°F
Very hot 230°C- 240°C 446°F-464°F
Broil 260°C- 288°C 500°F- 550°F

Lesson
Converting Measurements and
2 Adjusting Recipes and Formulas
Recipes also need to be modified to suit the needs of specific circumstances.
The most popular reason for modifying the recipe is to increase the number of
individual parts of it. Other reasons for adjusting recipes include changing portion
sizes and making better use of available preparation equipment like you need to split a
recipe to make two half batches due to lack of open space.
Most of the chefs’ measure, and when they do not, it is because they have been
cooking a long time. They understand the amounts of ingredients they are adding

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because they are starting to measure. This is the primary reason why you should
measure properly because you are going to learn better about cooking.
Keep in mind that it is always easier to add a recipe than to tale one away, so
do not throw a lot of spices at all at once and make sure you taste your food as you
cook. The success of the recipe depends on the right adjustment, measurement, and
conversion of ingredients and the use of appropriate tools while cooking.

Conversion Factor Method

This is the most common way to adjust recipes. It only requires two steps: first,
to find a conversion factor and the second is to multiply the
ingredients in the original recipe by that factor.

Finding Conversion Factors

To find the appropriate conversion factor to adjust the recipe, follow the
following steps:
1. Take note on the yield of the recipe that needs to be adjusted.
2. Decide what kind of yield is needed; and
3. Obtain the conversion factor by dividing the required yield.
That is, the conversion factor = (required yield)/ (recipe yield)

Example Number 1:
To find the conversion factor needed to adjust a recipe that produces 15 servings to
produce 40 servings.
1. Recipe yield = 15 servings
2. Required yield = 40 servings
3. Conversion factor = (required yield)/ (recipe yield)
= 40 servings/15 servings
= 2.67
If the number of portions and the size of each portion change, you will need to find
a conversion factor using a similar approach:
1. Determine the total yield of the recipe by multiplying the number of servings
and the size of each serving.
2. Find the conversion factor by dividing the required yield. That is, conversion
factor = (required yield)/ (recipe yield)

Example Number 2:
What conversion factor should you use to make 15 servings with 200grams each
and40 servings with 150grams each?
1. Old yield of recipe = 15 serving × 200 g per serving = 3000 g
2. Required yield of recipe = 40 serving × 120 g per serving = 4800 g
3. Conversion factor = required yield / old yield
= 4800 / 3000
= 1.6
Note: To ensure that you find the conversion factor correctly, remember than
if you increase your amounts, the conversion factor will be greater

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 than 1. If you reduce your amounts, the factor is less than 1.

Example Number 3:
Adjust a standard formulation designed to produce 50 cookies to have a net yield of
200 cookies.
1. Find the conversion factor.
conversion factor = new yield/old yield
= 200 cookies/ 50 cookies
=4
2. Multiply the ingredients by the conversion factor.

Conversion New Amount of

Ingredient Amount
factor Ingredient
Salt 2 tsp 4 4 tsp. or 1 tbsp. plus 1 tsp.
Milk 2c 4 4 cups
Flour 2½c 4 10 cups
Shortening ½c 4 2 cups
Baking Soda 1 tsp. 4 4 tsp or 1Tbsp. plus 1 tsp.
Baking powder 1 tsp 4 4 tsp or 1Tbsp. plus 1 tsp.

Cooking Measurements and its Conversion

⮚ How many teaspoons are there in a tablespoon?
There are 3 teaspoons in a tablespoon. Multiply the tablespoon by 3 to convert the
tablespoons to teaspoons.
Tablespoons to teaspoons formula
1 tablespoon= 3 teaspoons
For example: Find out how many teaspoons are there in two tablespoons. Do this by
multiplying 2 by 3, that makes 6 teaspoons in two tablespoons.

⮚ How many teaspoons are there in a cup?

One cup contains 48 teaspoons. Multiply the cup value by 48 to convert cups to
teaspoons.
cups to teaspoons formula
1 Cup= 48 teaspoons
For example: To find out how many teaspoons are there in 2 cups, multiply 2 by 48,
that makes 94 teaspoons in two cups.

⮚ How many tablespoons are there in a cup?

A cup contains 16 Tablespoons. Multiply the cup value by 16 to convert cups to
Tablespoons.
Cups to tablespoons formula
1 cup= 16 Tablespoons
For example: Find how many tablespoons there are in 2 cups, multiply 2 by 16, that
makes 32 tablespoons in 2 cups.

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 ⮚ How to convert fluid ounces to tablespoons:
A fluid ounce contains 2 tablespoons. To convert the fluid ounces to tablespoons,
multiply the fluid ounce by 2.
fluid ounces to tablespoons formula
1 fluid ounce = 2 tablespoons
For example: Figure out how many tablespoons are there in two fluid ounces,
multiply 2 by 2 and make 4 tablespoons in two fluid ounces.

⮚ How many tablespoons in a quart?

There are 64 tablespoons in a quart. Multiply the quart value by 64 to convert quarts
to tablespoons.
Quarts to tablespoons formula
1 quart= 64 tablespoons
For example: Find out how many tablespoons there are in two quarts, multiply 2 by
64, that makes 128tablespoons in two quarts.

⮚ How to convert Celsius to Fahrenheit:

Celsius or Centigrade is a temperature scale of 0 degrees for freezing point water and
100 degrees for boiling point water under standard atmospheric pressure (101.325
kPa). It was named after Anders Celsius (1701-1744). The symbol is “ºC”.
To convert Celcius to Fahrenheit, multiply the Celsius value by 1.8 and 32.
Celsius to Fahrenheit formula
Fahrenheit= Celsius *1.8+32
For example: To convert 50 Celsius to Fahrenheit, multiply 30 by 1.8 and add 32,
that makes 50 Celsius is equal to 122 Fahrenheit.

⮚ How to convert Fahrenheit to Celsius:

Fahrenheit is a temperature scale with the water freezing point of 32 degrees and the
water boiling point of 212 degrees below atmospheric pressure (101.325 kPa). “ºF” is
the symbol.
To convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit value and divide by
1.8.
Fahrenheit to Celsius formula
Celsius= (Fahrenheit-32/1.8)
For example, to convert 100 Fahrenheit to Celsius, subtract 32 from 100 and then
divide by 1.8, which makes 100 Fahrenheit is equal to 38 Celsius.

The basic rule is: Multiply if you need to move from a larger unit to a smaller one. If
you need to convert from a smaller unit to a larger one, divide. You
are going to make the number smaller and division as you already
know is all about making numbers smaller.

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 What’s More

Activity 3: Convert Me In, Convert Me Out!

I. Directions: Convert the following. Copy and put your answer in your notebook.

1. 1 tablespoon = _________________ ml
2. 1 quart = _________________ cups
3. 1 gallon = _________________ quart
4. 1 kilogram = _________________ grams
5. 1 cup = _________________ fluid ounces

II. Directions: Convert the following using the formulas used to convert the
oven temperature. Copy and write your answer in your notebook.
1. 110 °C = _________________ °F
2. 250 °C = _________________ °F
3. 194 °F = _________________ °C
4. 500 °F = _________________ °C
5. 200 °C = _________________ °F

What I Have Learned

Activity 4: Thumbs Up, Thumbs Down!

Directions: Answer the following questions honestly. Choose thumbs up if you agree
with the statement and thumbs down, if not. Copy and write your answer in your
notebook.

Questions

1. Have you learned something today? If yes, what is it?

2. How do you feel about the lesson?
3. Are you happy with the activities given?

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 4. Is accuracy and honesty essential to conversion?
5. Do you want more time to improve your conversion
knowledge and skills?
6. Is there any part of the lesson that you feel
confused? If yes, what is it?

Assessment

Directions: Read and analyze the statements carefully. Choose the letter of the best
answer. Write the chosen letter in your notebook.
1. How many tablespoons are there in a cup of flour?
A. 15 Tbsp. C. 19 Tbsp.
B. 16 Tbsp. D. 20 Tbsp.
2. It is a temperature scale with the water freezing point at 32 degrees and the water
boiling point at 212 degrees under standard atmospheric pressure.
A. Celsius C. Fahrenheit
B. Celsius D. Fahrenheit
3. You will bake cupcakes for snack. The baking temperature is at 356 ºF, but your
electric oven sets in degree Celsius, how many ºC are there in 356 ºF?
A. 100 ºC C. 170 ºC
B. 150 ºC D. 180 ºC
4. In baking a cake, the ingredients needed are: 2 cups flour, 1 ½ cups sugar, 1/4
cocoa powder, and 1 Tbsp. of baking powder. If a teaspoon will use to measure the
baking powder, how many teaspoons are needed for the cake?
A. 3 tsp. C. 7 tsp.
B. 5 tsp. D. 9 tsp.
5. What conversion factor should you use to make 20 servings with 150grams and
30 servings with 150grams?
A. 1.5 C. 3.5
B. 2.5 D. 4.5

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 What I Can Do

Activity 5: The More You Read, The More You Like!

Directions: Study the given Recipe, then answer the following guide questions listed
below. Put your answer in your notebook.

Chocolate Cake
Ingredients:
2 ½ cups cake flour 1 ½ cups sugar
½ cup cocoa powder 2 whole fresh eggs
1 tablespoon baking powder 1 tablespoon baking soda
1 teaspoon cream of tartar
Baking time: 30 to 45 minutes at 356 ºFYield: 10 Servings (50 grams serving)

Guide Questions:
1. How many ºC are there in 356 ºF?
2. How many tablespoons are needed in: a. cake flour b. sugar c. cocoa powder?
3. How many teaspoons are needed in: a. baking powder b. baking soda?
4. What is the conversion factor if you adjust to 30 servings (100gserving)?

Additional Activities
Activity 6: Think it or Leave it!

Directions: Think and supply the missing measurements needed for each given
number. Copy and put your answer in your notebook.

1. ½ cup : 125 ml.

1 cup : _________ ml.
2. ¼ kl. : 250 gm.
¾ kl. : __________ gm.
3. 1 kg. : 2.21 lb.
5 kg. : _________ lb.
4. 150 ºC : 302 ºF
200 ºC : _________ ºF
5. 1 fl. oz. : 2 Tbsp.

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 14
ADDITIONAL WHAT I WHAT CAN I DO!
ACTIVITIES! LEARNED!ANSW
ERS MAY VARY… 1. 350ºF = 180 ºC
1. 250 mililiter
ASSESSMENT! 2. -2 ½ cups cake flour= 40 T or Tbsp.
2. 750 grams
1. B - 1 ½ cups sugar = 24 T or Tbsp.
3. 11.05 pounds
2. C - ½ cocoa powder= 8 T or Tbsp.
4. 392 ºF
3. D 3. -1 Tbsp. baking powder= 3 tsp.
5. 4 Tbsp.
4. A - 1 Tbsp. baking soda = 3 tsp.
4. CONVERSION FACTOR= 6
5. A
WHAT’S WHAT’S NEW! WHAT I KNOW
MORE!
WHAT’S MORE! POSSIBLE A
I.CONVERTIO B
II. CONVERTION ANSWERS A
N B
1. 230 ºF 1 gallon -4 quarts C
1. 15 ml.
1 quart - 2 pints WHAT’S IN!
2. 482 ºF 1 pint- 2 cups
2. 4 cups 1.A
1 gallon- 8 pints
3. 90 ºC
3. 4 quarts 1 gallon-16 cups
2.E
4. 260 ºC
4. 1000 grams 3.F
5. 392 ºF
5. 8 fluid 4.G
ounces
5.H
Answer Key
__________ Tbsp. : 2 fl. oz.
References
▪ Commercial Cooking Exploratory 7/8 K to 12 by DepEd
▪ Rondilla, Aida H., et. Al. Cookery Technical-Vocational-Livelihood Track: Home
Economics Strand K-12, Volume 1. Adriana Printing Company, Inc., Quezon City,
2017.
▪ Rafael, Editha T. Technology and Livelihood Education III. Phoenix Publishing
House, Inc., Quezon City, 2005.
▪ Caballero, Xandra Mae E. Career pathways in TLE K t0 12 Grade 7. Sunshine
Interlinks Publishing House, Inc., Quezon City, 2013.
▪ https://study.com/academy/lesson/measurement-conversions-lesson-for-
kids.html
▪ https://brownmath.com/bsci/convert.htmCopyright © 2000–2019 by Stan Brown
▪ https://www.allrecipes.com/article/common-ingredient-substitutions/
▪ https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/convert-
and-adjust-recipes-and-formulas/
▪ https://mathbitsnotebook.com/Algebra1/Units/UNConversions.html
▪ https://www.taste.com.au/baking/articles/how-to-measure-ingredients-
properly/myzxtyjk
▪ https://www.asknumbers.com/CookingConversion.aspx
▪ https://teacherspayteachers.com
▪ https://gltnhs-tle.weebly.com/cookery.html
▪ https://www.asknumbers.com/tablespoon-to-ounce.aspx
▪ https://www.wikihow.com/Convert-Units
▪ https://www.asknumbers.com/CookingConversion.aspx
▪ https://www.asknumbers.com/celsius-to-fahrenheit.aspx
▪ https://www.asknumbers.com/fahrenheit-to-celsius.aspx
▪ https://www.merriam-webster.com/dictionary/substituting
▪ https://teacherspayteachers.com

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