Measurements and

Calculations in a
Required
Task( Cookery)
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Prepared by:
Josephine l. Rivera
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dolor.
 At the end of this module, you
should be able to:
1. Give the abbreviations and equivalents of measurements

2. Measure ingredients according to recipe requirement

3. Convert systems of measurement according to recipe requirement

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4. . Perform substitution of ingredients.

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 An abbreviation (from Latin brevis, meaning short [1]) is a
shortened form of a word or phrase, by any method. It may
consist of a group of letters, or words taken from the full
version of the word or phrase; for example, the word
abbreviation can itself be represented by the abbreviation
abbr., abbrv., or abbrev.; NBM, for nil (or nothing) by mouth
is an abbreviated medical instruction. It may also consist of
initials only, a mixture of initials and words, or words or
letters representing words in another language (for example,
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e.g., i.e. or RSVP). Some types of abbreviations are acronyms

(which are pronounceable), initialisms (using initials only),
or grammatical contractions or crasis.
(https://en.wikipedia.org/wiki/Abbreviation)
 Definition of term :
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 Bushel – Any of various unit of measure
of capacity Confectioner sugar – very fine
or powdered sugar
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 Granulated sugar –
sugar in granular
form Lump – a firm
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irregular mass
 Mass – Undefined
quantities upon which all
physical measurements
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are based
 Ounce – a unit of
weight equal to 1/16 of
a pound (28.35 grams)
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 Peck – a little – used
dry measure, one
quarter of a bushel for
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measuring grain
 Pound – a unit of
measure of mass
equal to 1/16 ounce
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 Shortening – butter or
fat etc. is used to make
pastry or cake crispier or
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flakier
 Sift – to separate or strain
the finer from the coarser
particle of a material
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using a sieve or a sifter

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 K. gal
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 Answer:
1. h 6. c

2. e
7. k
3. j 8. l
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4. g 9. d
5. b 10. f
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 Ingredients
Correctly
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 MEASURING DRY AND
LIQUID INGREDIENTS
ACCURATELY
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 TYPES OF MEASURING TOOLS
USED IN THE KITCHEN
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 1. LIQUID MEASURING CUP
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 2. DRY MEASURING CUP
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 3. DRY MEASURING SPOONS
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 4. WEIGHING SCALE
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 MEASURING
INGREDIENTS
CORRECTLY
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 FLOUR

Sift the flour

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BROWN SUGAR
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BROWN SUGAR
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 LEAVENING AGENTS
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 LIQUID INGREDIENTS
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 Check and calibrate timers/thermometers, scales and other measuring
devices according to manufacturer’s manual before using.

•  Ingredients which measure by volume and by weight demand

standardized measuring tools and equipment.

 Do not shake the dry measuring cup to level off dry

ingredients.
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 Perform substitution
of Ingredient
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