Tabulate the Recorded Data

Relevant to Production of
Processed Food

WEEK 4
 MR. FISHY GOES WORD HUNTING

CONVERSIO DATA OUTPUT

N INPU
T

TABULAT
E
1. A collections of information about a study under investigation. It
may be a number (quantitative or qualitative.)
DATA
2. Anything produced especially through a process, a product or a
yield.
OUTPUT
3. A change from one state or position to another or from one form
to another. CONVERSIO
N
TABULAT
4. To count or to record or list systematically. E

5. Something that enters a process from the outside and is acted

INPU
upon or integrated in the main body of data.
T
GATHERING THE RECORD OF
WEIGHTS AND
MEASUREMENTS OF
INGREDIENTS AND
MATERIALS
Records of Weights and Measurement of Ingredients and
Materials for Philippine Market:

Weights and measures in the Philippines generally used the

metric system. Inches, feet and yards (for textiles) are
common in everyday use for measuring things.

The metric system has been compulsory in the country since

1860, during the late Spanish colonial period.
Every day as we purchase, we need to gather
and record weights and measurements of
ingredients and materials.
Let us find out some common unit of
measurements.
1. Mass - is the amount of material an
object has.

-base unit of mass is gram (g)

-for heavier mass, the unit used is

kilogram (kg)
2. Volume -Is the amount of space an object
occupies.

-The unit used for measuring the volume of

liquid is the liter. (L)
3. Capacity – refers to how much a container can hold.

4. Temperature – refers to the degree of hotness or

coldness of a body.

-metric unit of temperature is degrees Celsius ( ℃ )

-another unit of temperature is degrees Fahrenheit

(℉ )
 In Celsius Scale:
Temperature Description

0℃ Freezing point of water

100℃ Boiling point of water

Thermometer -is the instrument used for measuring temperature.

Measurements and Conversions
It is important to weigh or measure
all ingredients accurately, especially
for beginners.

 In weighing we need to use

weighing scale that would last
longer.
A good selection of measuring cups and spoons (as
listed below) can be very handy.

A. Measuring Cups B.Measuring Spoons

1 Cup (C) 1 Tablespoon (tbsp or T)

1/3 C 1/2 tsp
1/2 C 1/4 tsp
1/4 C 1 Teaspoon (tsp or t)

Note: A clear glass measuring cup is necessary to get precise

liquid measurements.
 For Dry Ingredients:

 Should be level with the top of measuring cup.

 Spoon flour and similar ingredients into measuring
cups.
 Do not scoop the ingredient using the cup itself because
this “packs” the cup too much and the measurement
won’t precise.

Tips: Measure dry ingredients over a plate or bowl so you

can catch the excess and put it back in the container.
 For Liquid Ingredients:

Measure liquids at eye level, place the cup

on a flat surface and crouch down so your
eyes are at the same level as the cup in
order to check the proper amount.
 For Measuring Solid fats (shortening, butter):

To measure fats accurately, pack them down in

the cup to get rid of air pockets.

Another method that works well for butter and

especially shortening is water displacement
(this works for any fraction of a cup
measurement.
 For Measuring Solid fats (shortening, butter):

If you need ½ C shortening fill a 1 cup measure

with 1/2 full with water.

Carefully add shortening to the cup until the

water reaches the top of the cup.

Drain the water and use the shortening.

Identify the following:

1. It is the amount of material an object has.

2. Base unit of mass

3. Unit for heavier mass

4. It is the amount of space an object occupies.

5. It refers to how much a container can hold.

6. Unit used for measuring the volume of liquid

7. Refers to the degree of hotness or coldness of a body.

8. Freezing point of the water.

9. Boiling point of the water.

10. In weighing we need to use _____ that would last longer.

 Here are abbreviations for the following measurements:

Abbreviation Long Abbreviation Long

C cup oz ounce
gal gallon pt. pint
gm gram qt quart
kg kilogram Tbsp. tablespoon
 WEIGHT MEASUREMENTS AND
CONVERSIONS
WeightConversionFactors
Multiply By ToGet
Grams(gm) 0.035 Ounces
Grams 0.0022 Pounds
Grams 0.001 Kilograms
Kilograms 2.21 Pound
Kilograms 1000 Grams
Pounds(lb.) 453.6 Grams
 1 ounces = 28.35 grams
Approximate Metric Equivalent by Weight
(US-Metric)

US Metric
¼ounce(oz) 7grams(g)

½ounce 14grams
1ounce 28grams
1¼ 35grams
 CONVERSION
1 ounce 28.35 grams
1L 1000 ml
1 lbs 0.453592 kg
1 kg 1000 g
1g 1000 mg
1 cm 1 ml
1 cm 10 mm
1 lbs 453.592 g
1L 33.814 ounces
TEMPERATURE MEASUREMENTS CONVERSION

To convert Degrees Celsius (Centigrade) ℃ to

Degrees Fahrenheit (℉ ) multiply ℃ by 1.8 and
add 32

For example, to convert 100℃ to ℉

100 x 1.8 + 32 = 212 ℉

To convert Degrees Fahrenheit ( ℉) to Degrees
Celsius(℃), subtract 32 from(℉) first then
multiply by 0.56.

For example, to convert 200 ℉ to ℃

(200 – 32) x 0.56 = 94 ℃

 Summarizing and Tabulating all Raw Data Gathered

Any set of information or data collected for study should be

organized and analyzed systematically for easier and faster
interpretation. To do this, collected data maybe presented in any
of the following forms:
1.Textual forms are used when data to be
presented are few.

2.The tabular and graphical forms are used

when more detailed information is to be
presented.
Using tables and graphs has the following
advantages:
A. Data are presented in a more practical and
convenient way.
B. Data can be compared more easily.
C. Data can be analyzed comparatively.
I.Directions: Do this activity by completing the accurate conversion.
Write the answer in your notebook.

1) 1000 mg = ___g
2) 160 cm =___mm
3) 109 g =___kg
4) 1 L =___ml
5) 100 lbs. =____kgs.
II.Directions: Compare using < (less than),
> (greater than) or = (equal to). Write the answer in your
notebook.
1.) 63 cm ___6 m
2.) 5 g ___508 mg
3.) 1500 ml ___1.5 L
4.) 86 ℉___ 40℃
5.) 110 ℃ ___104℉