COURSE TASK 1 LABORATORY MODULE WEEK 1

A. Compute the following conversions:

1. 2½ grains to gram ¿ 0.161997 ≈ 0.16 grams

2. 15 teaspoon to tablespoon ¿ 5 tablespoons

3. 1 cup to ml ¿ 236.588 ≈ 237.59 ml

4. 30 ounces to ml ¿ 887.206 ≈ 887.21 ml

5. half gallon to ml ¿ 1892.71 ml

6. 300 grams to grain ¿ 4629.71 ≈ 4630 grains

7. 20 tablespoon to teaspoon ¿ 60 teaspoons

8. 2 pints to ml ¿ 946.353 ≈ 946.35 ml

9. 480 ml to cup ¿ 2.02884 ≈ 2.03 cups

10. 750 ml to liter ¿ 0.75 liter

B. Cut and paste different kitchen utensils and explain the functions. (10 items)

1. Measuring Spoons – are used to 6. Whisk or Wire Whip – it consists of loops

measure smaller amounts of solid and liquid of stainless-steel wire fastened to a handle
ingredients precisely and accurately. They used to whip, beat, fold, and blend
vary in sizes with ¼ teaspoon being usually ingredients.
the smallest amount up to 1 tablespoon.

2. Strainer – used to separate liquid from
solid ingredients. It is also used to sift flour
when cooking or baking to remove lumps and
make the ingredients finer.
7. Blender – it is used to grate, grind, stir,
blend, whip, or mix ingredients to liquefy
and/or puree different kinds of food.
 3. Cutting/Chopping Board – a flat and
smooth surface on which food may be
8. Saucepan – a medium-deep pan with a
chopped or cut. It is usually made of durable
flat bottom usually used to cook gravies or
plastic or wood.
sauces.

4. Flipper – a flat wide-angled blade with a

long handle and slats used to flip or turn 9. Tongs – Used primarily to grip, lift, flip,
foods like pancakes, fillets, or patties when and transfer food. They are also used when
frying or grilling. tossing salads and cooking pasta.

5. Funnels – usually used to pour liquid 10. Refrigerator and Freezer – Used to
ingredients into containers with small keep food fresh and inhibit the growth of
openings to avoid spillage. bacteria on dishes leading to food spoilage.