PERFORM ESTIMATION

AND BASIC
CALCULATION
WEEK 4, LESSON 4
MOST ESSENTIAL LEARNING COMPETENCY
TLE_AFFP9-12MC-0d-2: LO1. Review various formulations.
TLE_AFFP9-12MC-0e-3: LO2. Calculate the production input
and outputs.
In this set of activities, you should:
1. identify the different measuring tools in food
processing,
2. convert measuring units to another, and
3. give the importance of measurement and
conversion.
PAIR ME
Directions: Pair the following given measurements to the appropriate measuring tools to

be used. Choose your answers inside the box.

Dry measuring cup Liquid measuring cup

 
Measuring spoons Weighing scale

1. ¾ cup of whole milk 4. 1 cup of brown sugar

2. 3 tsp of salt 5. 250 ml of vinegar
3. 3 kgs of Milk fish 6. 1 T of curing salt
LET’S TRY
THIS!
What do you really do when you take measurements?

For instance, when you take your weight, you use a

weighing scale. You keep a record of your weight,
trying to find out how much you have gained or lost.
What do you really do when you take measurements?

●Mass is 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 liter. (L).
●Capacity refers to how much a container can hold.
What do you really do when you take measurements?

●Temperature refers to the degree of hotness or

coldness of a body. The metric unit of temperature
is degree 56 Celsius (0C). In the Celsius Scale, 00C
is the freezing point of water, and 1000C is the
boiling point of water. The instrument used for
measuring temperature is the thermometer. Another
unit of temperature is degree Fahrenheit (00F).
MEASUREMENTS AND CONVERSIONS
a. Measuring Cups
• 1 Cup (C)
• 1/2 C
• 1/3 C
• 1/4 C
• 1/8 C
MEASUREMENTS AND CONVERSIONS
b. Measuring Spoons
• 1 Tablespoon (tbsp or T)
• 1 Teaspoon (tsp or t)
• 1/2 tsp
• 1/4 tsp
MEASUREMENTS AND CONVERSIONS
A clear glass measuring cup is
necessary to get precise liquid
measurements.
Dry Ingredients
The most important thing to
know about measuring dry
ingredients is that they should
be leveled with the top of
your measuring cup using
spatula.
step by step
 step 1
1. Dip your cup into the bin,
fill to overflowing and level it
off by sweeping the edge of a
knife across the top.
 step 2
2. Spoon flour and
similar ingredients into
measuring cups.
 step 3
3. Do not scoop the ingredient
using the cup itself because this
“packs” the cup too much and
the measurement won’t be
precise.
 step 4
4. Be careful if you are using a cup
larger than what is needed (as in a 1
cup measure to get 1/2 C worth of
ingredients). The same levelling
technique should be used with
measuring spoons.
TIP: Measure dry ingredients over a plate
or bowl so you can catch the excess and
put it.
 VOLUME MEASUREMENT CONVERSIONS
Cups Tablespoons Teaspoons Milliliters
    1 tsp 5 ml
1/16 cup 1 tbsp 3 tsp 15 ml
1/8 cup 2 tbsp 6 tsp 30 ml
¼ cup 4 tbsp 12 tsp 60 ml
1/3 cup 5 1/3 tbsp 16 tsp 80 ml
½ cup 8 tbsp 24 tsp 120 ml
2/3 cup 10 2/3 tbsp 32 tsp 160 ml
¾ cup 12 tbsp 36 tsp 180 ml
1 cup 16 tbsp 48 tsp 240 ml
1 QUART (qt) =
2 pints
4 cups 1 PINT (pt) =
32 ounces(oz) 2 cups 1 CUP (c )=
950 ml 16 ounces (oz) 16 tbsp ¼ CUP =
480 ml 8 ounces (oz) 4 tbsp 1 TBSP =
12 tsp 3 tsp
240 ml 2 ounces(oz) ½ ounce(oz)
60 ml 15 ml
 COOKING TEMPERATURE CONVERSIONS
Celsius / Centigrade F = (C * 1.8) + 32
Fahrenheit C = (F – 32) * 0.5556
 WEIGHT
Imperial Metric
½ oz 15 g
1 oz 29 g
2 oz 57 g
3 oz 85 g
4 oz 113 g
5 oz 141 g
6 oz 170 g
8 oz 227 g
10 oz 283 g
12 oz 340 g
13 oz 369 g
14 oz 397 g
15 oz 425 g
1 lb. 453 g
 Measurement
Abbreviation
tsp. Teaspoon oz. ounce
tbsp. Tablespoon pkg. package
gal. Gallon min. minutes
pt. Pint hr. hour
qt. Quart sq. square
c. Cup med. medium
doz. Dozen temp. temperature
lb. Pound    
THANK YOU
FOR
LISTENING!
Do you have any question/s?