PERFORM BASIC MEASURING DRY AND

CALCULATION LIQUID INGREDIENTS

MASS

- the amount of material an object has

The base unit of mass is gram (g).

For heavier mass, the unit used is the
kilogram (kg).
VOLUME
- is the amount of space something occupies.

The unit used for measuring the volume of

liquid is the litre. (L)
The base unit is ml.
TEMPERATURE
- refers to the degree of hotness or coldness of a thing or the
body.

The metric unit of temperature is degree Celsius (˚C).

- 0˚C is the freezing point of water and 100˚C is the
boiling point of a water
IMPORTANCE OF PERFORMING BASIC CALCULATION

It is important to weigh or measure all ingredients

accurately, especially for beginners.
-Because much of cooking is about controlling chemical reactions based on the ratio
of ingredients (say, flour and water), changes in the ratio will alter your results.
MEASUREMENT IN THE
KITCHEN
a. Measuring Cups
 1 Cup (C)
 1/2 C
 1/3 C
 1/4 C
 1/8 C
HOW TO MEASURE DRY
INGREDIENTS
1. Scoop up ingredients into your cup.
2. Fill until it overflows.
3. Level it off by sweeping the edge of a knife across the top.
(Do not scoop the ingredient using the cup itself
because this “packs” the cup too much and the measurement
won’t be precise )
HOW TO MEASURE
LIQUID
INGREDIENTS

1. Measure ingredients at an eye level.

2. Put the cup on a flat surface.
3. Crouch down so your eyes are at the same level
as the cup.
4. Take your measurement.
MEASUREMENT
ABBREVIATIONS
WEIGHT CONVERSION
FACTORS