Carry Out

Measurements
and Calculations DINALYN R. REYES
TLE Teacher

Week 4
 In cookery, the basic knowledge in measurements
and calculations are very important as these will affect
the quality and mark up of the products. In this lesson,
you will learn the abbreviations and equivalents of
measurement as well as measurements and conversion
which you can use in making calculations of the
materials and ingredients in cookery.
 •The standard table of weight and measures and the table of
TABLE OF equivalent is shown below.
ABBREVIATIONS
COMMON UNITS
OF WEIGHT
COMMON UNITS
OF VOLUME
1. 24 eggyolks ___________ cup
2. 16 eggwhites ___________ cup
3. 3 bar butter ___________ cup
4. 8 lemon ___________ c. juice
5. 2 lb. nuts ___________ cups
6. 3 gallon ___________ quarts
7. 120 drops ___________ teaspoon
8. 7 big can of evaporated milk ___________ cups
9. 2 teaspoon ___________ milliliters
10. 45 ounces raisins ___________ cups
11. 1 pint whipping cream ___________ cups

12. 4 tablespoon ___________ teaspoon

13. 32 ounces ___________ pounds

14. 20 cups ___________ quarts

15. 3 medium apple ___________ cup slice