Weights and measures

1. FOOD COSTING AND PRICING
MODULE 2
Prepared by:
Prof. Rowena R. De Leon
ENT 106: Pricing & Costing

2. LESSON 2
Prepared by:
Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
WEIGHTS AND MEASURES

3. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Objectives
At the end of this lesson, the students are
expected to:
 Differentiate weights from measures;
 Discuss the different units of measurements
used in foodservice industry and their
abbreviations;
 Accurately weigh and measure ingredients;
 Discuss and realize the importance of
accurate measurement of ingredients to
food production;
 Recall the appropriate conversion
factor/equivalent measures without
reference;

4. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
2.1.USAGE OF WEIGHTS AND MEASURES
The careful use of weights and measures is a critical element of a foodservice operations
since accuracy and consistency of the quality in all food products must be attained. It is also
essential for the control of cost.
In the foodservice operation, two types of measurements are essential: ingredients
measurement and portion measurement. Both are very important to attain and maintain a
successful operation.
There are two basic kinds of measurement use in food production, the Metric and English
systems. However, recipe books and other materials use both measures hence, an
understanding of the relationships of the two systems is very important for the quantity and
institutional food producer. Each type has concentrate with a single type only.

5. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Table 2.1 Units of Measure by Weight and Volume with Abbreviations
There are many units for weight and volume, but the ones most common in the
kitchen are listed in Table 2.1
Common Units of Volume in Kitchens Common Units of Weight in Kitchens
Teaspoon tsp or t Ounce oz
Tablespoon Tbsp or T Pound lb or #
Cup C or c Gram g or grm
Pint pt Kilogram kg
Quart qt Kilo k
Gallon gal or G
Milliliters ml
Liter L or li

6. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Common English and Metric Conversion
Solid
1 pinch= 1/8 t
(approx.)
1 cup = 16T
1 T = 3t
1 T = 15ml = 15g
1 t = 5ml = 5g
Weight
Measurement
1 pound = 16oz
1 ounce =
28.35grams
1 pound = 454
grams
2.2 pounds=
1kilogram
Liquid
Measurement
0.946 quart= 1 liter
1 pint = 2cups
1 pint = 480ml
1 cup = 240ml
Metric Conversion
1liter = 1000ml
1 centiliter = 100ml
1 deciliter = 10ml
1 kilogram = 1000g
1 centigram = 100g
1 decigram =
10grams
1 gram = 1ml

7. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Note: Conversion of English to Metric system may vary depending on the ingredient
being used. For example a cup of sugar would be heavier than a cup of flour when
converted to grams. Therefore care should be taken in such conversions as illustrated
by the table on common weights.
Gallon Conversion
1 gallon
(128 oz)
4 quarts
(1qt=32 oz)
8 pints
(1pt=16 oz)
1 gallon
(128 oz)
=
=
=
=
= =

8. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Self-assessment (Assignment):
Memorize the following:
 Units of Measure by Weight
and Volume with Abbreviations
 Conversion Table
a) Solid Measurement
b) Liquid Measurement
c) Weight Measurement
d) Metric Conversion
e) Gallon Conversion
 In front of the mirror recite the
conversion table. Refrain from
opening the module or scrolling
down the ppt slide with
conversion table so as to test
your knowledge properly.

9. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Asynchronous -Group Activity # 1: Measuring
Ingredients
At home, prepare the following ingredients
(available only) and other materials:
• sugar (powdered sugar/washed
sugar/brown sugar/white sugar)
• Coffee
• Creamer
• Salt,(rock or iodize)
• Pepper (ground/whole)
• Flour (any kind)
Tools
 Kitchen scale
 Sifter or strainer
 Measuring spoon
 Measuring cup
 Spatula or knife
 Ballpen or pencil
 Calculator
 Bond paper
 Paper towel or tissue
 Bowl or plate
Deadline of submission:
BSENT 2A March 20, 2021
BSENT 2B March 19, 2021

10. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing

11. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
(e)
(f) Weighed
ingredients must
recorded in a tabulated
form.

12. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Sample tabulated form:
Ingredient Volume Group 1 Group 2 Group 3 Average
Ex.
All purpose
Flour
1 cup 113grams 114 grams 118 grams 115 grams
To get the average:
Average= Results of group 1(113g) + results of group 2(114g) + results of group 3(118g)
3
Average= 115 grams (approximate weight)/cup of all purpose flour
The grouping is as
follows:
Group 1, 4, & 7
Group 2, 5, & 8
Group 3, 6, & 9 or
1

13. THE END
Prof. Rowena R. De Leon
ENT 106: Pricing & Costing