This document contains two sections. The first section lists common units of measurement for volume and mass as well as their abbreviations. The second section provides a list of 24 kitchen and laboratory practices for food preparation, including guidelines for personal hygiene, food handling and storage, cleaning, and maintaining an organized work area.

1. CHAPTER 3
MENSURATION
AND
CALCULATION

2. 1. Teaspoon
2. Tablespoon
3. Cup
4. Pint
5. Quart
6. Gallon
7. Ounce
8. Pound
9. Liter
10. Mililliter
11. Gram
12. Kilogram
13. Hour
14. Minute
1. tsp. or t
2. Tbsp. Or T
3. C or c
4. pt.
5. qt.
6. gal.
7. Oz
8. lb.
9. L
10. ml.
11. G
12. kg.
13. hr.
14. min.
MEASUREMENTS ABBREVIATIONS

3.  1. Always wash your hands with soap and water before starting to work.
 2. Keep fingernails short and clean.
 3. Do not handle foods and ingredients when hands are cut or infected.
 4. Always wear clean fresh aprons and change them whenever they get dirty.
 5. Do not wear costume jewelry, spangled hairnet, or wrist watched in the laboratory
room.
 6. Wear a hairnet or cap which covers the hair and prevent it from falling.
 7. Do not sneeze or cough on products or any ingredients and equipment.
 8. Keep perishable food and food supplies either very cold or very hot.
KITCHEN AND LABORATORY PRACTICES

4.  9. Refrigerate foods properly.
 10. Do not return materials that have dropped to the floor which touched an unclean
surface.
 11. Fresh products should always be washed before use.
 12. Do not dump fresh vegetables on top of old ones, use ingredients in proper
 13. Clean ingredients containers whenever they get empty or at least once in every
weeks.
 14. Do not chew, eat and smoke in the laboratory.
 15. Do not comb hair or make yourself up in laboratory.
 16. Always return tools an cooking equipment to their proper places.
 17. Keep cabinet doors closed to prevent accidents and rodents from entering the

5.  18. Keep personal belongings out of the working area.
 19. Do not lean or sit on equipment and worktables.
 20. Keep the dishwashing and storage areas clean.
 21. Floors should be swept after each laboratory session.
 22. Mop floors once a day.
 23. Provide waste containers in convenient places.
 24. Leave the room clean for the next user.