Module 2: Part 1

Perform Mensuration and

Calculations
 Measuring Ingredients Correctly

1. DRY INGREDIENTS
Equivalents of Measurement and Abbreviations
Equivalents of Measurement and Abbreviations
 Measuring Ingredients Correctly

2. LIQUID INGREDIENTS
Equivalents of Measurement and Abbreviations
 Measuring Ingredients Correctly

3. VOLUME AND WEIGHT

Volume is the amount of space that an item you are measuring takes up. It's a
common measurement in food recipes and recipes where ratios are more important
than precision.
Weight is determined by the heaviness, or mass, of the particular item, and is
measured with the use of a scale.
 Measuring Ingredients Correctly

4. TEMPERATURES

1. STOVES (Range). The controls for range heat

must be accurate and easy to operate. Practice to
match the size of a pan, material and select the
right amount or required of heat level.

2. Microwave, it requires a time schedule that you

must be followed because it shut off automatically
when the door is opened.
3. Refrigerators this unit does the cooling that
is underneath the box behind the grill.

4. Dishwashers are countless help if utensils are

rinsed from the dishes before stacking them. All
you need to do is follow the plan/ guide for
stacking as suggested in the direction by
manufacturers manual instructions.
5. Coffee makers are mostly
automatic, requiring only the
measurements of coffee and water
Equivalents of Measurement and Abbreviations
Ingredients that maybe substitute:
Ingredients that maybe substitute:
Ingredients that maybe substitute:
Answer Activities:

What’s More

What I Have Learned

What I Can Do

Assessment A & B
  Thanks &
God Bless 

Prepared by:
Ms. Arjelyn Escubro