FOODS and

NUTRITION
FOOD MEASUREMENTS
KENT M. ALDE
• Recognize and use standard measurement
abbreviations
• Recognize and use standard measurement equivalents.
• Apply standard measurement techniques.
Why is it important to know the abbreviations of different units of
measurement?

Deciphering between the different cooking abbreviations

and their proper units of measurement can help make sure your
dish comes out exactly as planned.
Although some recipes spell out measurements, a lot of
cookbooks use abbreviations. Oftentimes, different books will use
different abbreviations, which can cause confusion when putting
together a dish. For example, the tablespoon and teaspoon
abbreviations may look very similar and can be mistaken for one
another.

• a lowercase t can stand for teaspoon

• an uppercase T can stand for tablespoon

Adding a tablespoon (T) of garlic when the recipe only requires a

teaspoon (t) can spell disaster.
Common cooking abbreviation and their corresponding units
of measurement:
ABBREVIATIONS UNIT OF MEASUREMENT
tsp teaspoon
tbsp tablespoon
pt pint
qt quart
oz ounce (s)
lb pound (s)
sq square

min minute (s)

hr hour (s)
doz dozen
ml milliliter
l liter
g gram
kg kilogram
 Equivalent measurements:

3 teaspoon = 1 tbsp
1 cup = ½ pint
2 cup = 1 pint
2 pints (4 cups) = 1 quart
4 quarts = 1 gallon liquid
8 quarts = 1 peck (solid)
4 pecks = 1 bushel
16 oz. = 1 pound
Measuring techniques:

• When measuring ingredients, never measure over the mixing bowl containing the
other ingredient.
• If you do not have two sets of measuring cups or spoons that can be used separately
for the dry and liquid ingredients.
• To help you keep track of which ingredients you have measured and added in the
mixing bowl, place all the ingredients on one side of the mixing bowl and once you
have measure and add an ingredients, move its container to the opposite side of the
bowl.
• When cooking, learn to estimate the small measurements of ingredients to save
time.
THANK YOU!
FOODS and
NUTRITION
FOOD PREPARATION TERMS
READING A RECIPE
BENGIE S. PAMADA
• Define food preparation terms
BAKE - To cook in an oven
BEAT - To mix with a fast, regular motion, lifting the mixer over and over as
with an
egg beater or electric mixer
BOIL - To cook in liquid or water in which bubbles rise continually.
CARAMELIZE - To heat sugar or foods containing sugar until it browns.
CASSEROLE - A covered bowl in which food can be baked and served.
CREAM - To soften a fat, like shortening or margarine, with a spoon before
you add
other ingredients or when adding sugar.
CUT IN - To mix in fat, like shortening or margarine, into dry ingredients until
the mixture resembles corn meal or little pebbles.
DICE - To cut into small cubes.
DOUBLE BOILER - Two saucepans, made so that one pan may be put into
the other.
FOLD - To combine ingredients by gently lifting ingredients from the bottom
of the
bowl over the ingredients on the top.
FRY - To cook in fat, either in a saucepan with a little bit of fat, or deep-
frying by
cooking in a deep layer of fat
KNEAD - To push down, fold and stretch a dough.
MINCE - To cut into very small pieces.
SAUTE - To brown or cook in a small amount of fat.
SIMMER - To cook a liquid just below boiling, where bubbles
form
slowly and break just below the surface.
STEW - To simmer food in a small amount of liquid
• Recognize the characteristics of an easy-to-use recipe
• Identify the importance of following directions.
• State functions of basic ingredients used in food
products
Characteristics of a good recipe:
A good recipe has two parts
1. A list of ingredients with the amounts required
2. The directions for mixing the ingredients

It also include the following elements

• Ingredients listed in the order of their use
• Exact measurements of each listed ingredients
• Simple step by step directions
• Cooking time
• Cooking temperature
• Size of correct cooking equipment to use
• Number and size of servings the recipe makes
 One of the most helpful skills in life is the skill of following the directions. The
ability to accurately follow direction will help you become more successful at any
given task. Always follow steps carefully, know what you are supposed to do, and
understand the best practices when interpreting account scripting and dispatch
instructions found on the info pages.

Here are some reasons why following instruction is so important:

Instinctively, failing to follow directions can cost the company clients. Therefore, you
are trained to follow direction which provides a focal objective so that every account
and every call is complete according to the client’s specification.

Learning how to follow directions thoroughly in the workplace builds performance

skills efficiently.
Thoroughly understanding how a process works through instruction allows for
satisfaction from our clients and their customers. Also, it leaves room for improvement
so you can prevent future mistake.

Fully understanding one step before moving on to the next will lessen chances of
making mistakes.

No one is perfect. In fact. Perfection is not the expectation. We can , however

consistently strive towards perfection as the goal is not perfection itself; rather the goal
is a high percentage accuracy which is a much more realistic target.

The ability to accurately follow direction will help you become more successful at any
given task. And it is also help us to avoid unnecessary and costly mistake.
Each ingredients in a product formula or recipe adds different
functionality in the final product. This is the challenge in
developing a new food product. The reactions between
carbohydrates, protein, water, fats, mechanical action,
temperature, and other factors will affect the acceptability of
the final product.
Ingredients will have a number of functions in a recipe, such
as adding flavour, colour, or texture, or performing a particular
purpose.
These are the functions of basic ingredients used in
food products:

Carbohydrates these are the most abundant organic molecules on earth. They serve
as a main source of energy from food. Each gram of carbohydrate produces 4
kilocalories of energy. Sugar and starches are the main sources od carbohydrates
energy.

Lipids (fats) are defined as water-insoluble organic substances found in animal and
plant issues. Lipids can provide body, mouth feel, plasticity, moistness, color and
flavor. One problem with lipids is rancidity which will affect the flavor and odor of the
product.
Water this is a key ingredients in any food product. Water control appearance, texture
and flavor. It also affect whether or not microorganism will grow. Water can be solid,
liquid, or a gas.

Color the color od food affects our visual perception of the food and whether it will
smell, taste, or feel good when eaten. Color can also change during processing and
storage.

Flavors flavor has three components. They include taste, odor,

and perception of pungency, heat and cooling. Flavors can be naturally occurring,
generated from a cooking process, or the result of enzymatic reactions or microbial
fermentation.

Proteins proteins provide structure and function. They can provide gel strength ,
generate foams, and help water holding capacity. Examples of some proteins are egg
albumin, wheat gluten, and meat collagen.
THANK YOU
And
GOD BLESS