This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.

1. LESSON 3:
PERFORMING MENSURATION
AND CALCULATION
MS.CAE

2. ABBREVIATIONS USED IN RECIPES
p. = pinch
Sp. = few grains
t., tsp., TSP = teaspoon
T.,tbs.,tbsp., TBSP = tablespoon
Oz. = ounce
c = cup
Pt. = pint
qt. = quart
gal. = Gallon
pk. = peck
bu. = bushel
lb., # = pound
doz., dz = dozen
min. = minute
hr = hour
c. = Celsius
f = degree

3. 1 tablespoon = 3 teaspoon
2 tablespoon = 1/8 cup =28.35 grams = 1 ounce
4 tablespoon = ¼ cup
5 tablespoon+1teaspoon= 1/3 cup
½ cup +1/4 cup = ¾ cup
¾ cup plus 2 tablespoons= 7/8 cup

4. 16 tablespoon = 1 Cup = 8 ounces
14oz. Can condensed milk = 1 2/3 cups
14oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups(packed)
1 lb. confection sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups

5. 1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup
1 bar butter = 1 cup = ½ pound
1 stick butter = ½ cup

6. • 1 cup all-purpose flour.................... 1 cup + 2 tbsp cake flour
• 1 tablespoon cornstarch..................2 tablespoon all-purpose flour
• 1 cup sifted cake flour.......................7/8 cup all-purpose flour sifted
……………. 1 cup all purpose flour minus 2 tablespoon.
• 1 cup sugar granulated .....................1 1/3 cup brown sugar, lightly packed
• 1 cup honey ........................................1 ¼ cup sugar plus 1 /2cup liquid

7. OVEN TEMPERATURES
°C = °F-32 X 5/9
°F = °C x 9/5 + 32

8. MATERIALS:
1. DRY INGREDIENTS
3. MEASURING TOOLS
2. LIQUID INGREDIENTS
-Flour, granulated sugar, brown sugar,
baking powder and soda
4. OTHERS
-Graduated measuring cup, measuring
spoons, weighing spoons, weighing scale,
individual measuring cup
-Water, milk
-Spatula , tray , sifter

9. A. FLOUR
1. Sift the flour

10. A. FLOUR
2. Scoop to fill the measuring cup to
overflow. Do not shake.

11. A. FLOUR
3. Level off with spatula.
.

12. B. FLOUR
1. Sifting is not necessary before measuring
unless it is lumpy.
2. Fill the measuring cup until over flowing.
Do not shake the cup.
3. Level off with the spatula
.
White sugar

13. B. FLOUR
1. Check if the sugar is lumpy before
measuring. Roll out the lumps. Remove the
dirt.
2. Scoop into the measuring cup and pack
compactly until it follows the shape when
inverted.
.
Brown Sugar

14. 1. Remove the lumps in the
powder by stirring.
2. Dip the measuring spoon into
the powder
3. Level with spatula or back edge
of the knife or right in the can
opening.

15. 1. Fill the measuring
cup/spoon with the
shortening while
pressing until it is full.
Solid fats

16. 2. Level the fat with a
straight of a knife or
spatula .
Solid fats

17. 1. Pour oil in the glass
measuring cup.
Liquid fats

18. 2. Check if it is filled
up to the measuring
mark. Do not lift the
cup when measuring.
Liquid fats

19. 1. Pour milk into the
glass measuring cup up
to the measuring mark.
Do not lift the cup.
.
Liquid Form

20. 1. Remove lumps in milk by
stirring.
2. Scoop lightly to fill the
measuring cup or spoon
without shaking until it
overflows.
Powdered milk

21. 3. Use the spatula or the
straight edge of the knife to
level the measurement.
Powdered milk

22. MEASURING DRY
AND
LIQUID INGREDIENTS
Demonstrate the proper measuring of the following ingredients
1. Oil
2. White sugar
3. Baking powder and baking soda
4. Water
5. Flour