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LESSON OBJECTIVE:
1. To be familiarize with the different measuring tools or
utensils used in food processing;
2. To be familiarize with the different abreviations and
symbols commonly used in food processing;
3. To be familiarize with the different measurements
and their common equivalents commonly used in
food processing;and
4. To be familiarize with the different measuring
techniques commonly used in food processing.
MEASURING TOOLS/UTENSILS
COMMONLY USED IN FOOD
PROCESSING?
ABREVIATIONS SYMBOL
C Cup
t, tsp Teaspoon
T, tbsp Tablespoon
APF All purpose flour
Oz. Ounce
Lb. Pound
L. Liter
Cc. Cubic centimeter
Kg. Kilogram
ABREVIATIONS SYMBOL
Deg C Degrees Centigrade
Deg F Degrees Farenheit
g Gram
qt quart
gal gallon
Hr. hour
Min. Minute
Sec. second
pt Pint
MEASUREMENTSANDTHEIREQUIVALENTS
Infoodpreparation,itisimportanttomeasure
ingredientsaccuratelyandcorrectlytoachieverighttaste
andappearanceoftheproducts.
MEASUREMENT EQUIVALENT
1 T/tbsp 3 t/tsp
2 T/tbsp 1/8 cup
4 T/tbsp ¼ cup
16 T/tbsp 1 cup
4 cups 1 quart
16 ounces 1 Lb.
COMMON UNITS OF WEIGHT
MEASUREMENT EQUIVALENT
1 Lb. 453.59 grams
1 Oz. 28.59 grams
1 kg 1000 grams
14 Oz. condensed milk 1 ¼ cup
14 Oz. evaporated milk 1 2/3 cup
4 cups 1 quart
16 ounces 1 Lb.
1 Lb sugar 2 ¼ cups
MEASURING TECHNIQUES
LIQUIDS:
Use a graduated measuring cup and place it on level
surface.
DRY INGREDIENTS/POWDERED MATERIALS:
Gently scoop the ingredients into the cup, overflowing
then level off with spatula or straight edged-knife.
Powdered materials should be stired/sift first to break
any lump.
SUGAR:
Brown sugar should be packed firmly into the cup with a
straight edged material until it is level with the rim.
MEASURING TECHNIQUES
BUTTER/MARGARINE:
When using a stick or butter, cut the desired amount. Use
equivalents ½ Lb:1 cup, ¼ Lb:1/2 cup.
SHREDDED CHEESE:
Lightly place the shreds in a dry measuring cup until even
with its rim. Do not packed the cheese into the cup.
SPICES:
To measure less than ¼ tsp, use your finger or devide ¼
tsp in half. This is usually referred to as dash or pinch.

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8 abreviations and symbols.pptx

  • 1.
  • 2. LESSON OBJECTIVE: 1. To be familiarize with the different measuring tools or utensils used in food processing; 2. To be familiarize with the different abreviations and symbols commonly used in food processing; 3. To be familiarize with the different measurements and their common equivalents commonly used in food processing;and 4. To be familiarize with the different measuring techniques commonly used in food processing.
  • 4. ABREVIATIONS SYMBOL C Cup t, tsp Teaspoon T, tbsp Tablespoon APF All purpose flour Oz. Ounce Lb. Pound L. Liter Cc. Cubic centimeter Kg. Kilogram
  • 5. ABREVIATIONS SYMBOL Deg C Degrees Centigrade Deg F Degrees Farenheit g Gram qt quart gal gallon Hr. hour Min. Minute Sec. second pt Pint
  • 7. COMMON UNITS OF WEIGHT MEASUREMENT EQUIVALENT 1 Lb. 453.59 grams 1 Oz. 28.59 grams 1 kg 1000 grams 14 Oz. condensed milk 1 ¼ cup 14 Oz. evaporated milk 1 2/3 cup 4 cups 1 quart 16 ounces 1 Lb. 1 Lb sugar 2 ¼ cups
  • 8. MEASURING TECHNIQUES LIQUIDS: Use a graduated measuring cup and place it on level surface. DRY INGREDIENTS/POWDERED MATERIALS: Gently scoop the ingredients into the cup, overflowing then level off with spatula or straight edged-knife. Powdered materials should be stired/sift first to break any lump. SUGAR: Brown sugar should be packed firmly into the cup with a straight edged material until it is level with the rim.
  • 9. MEASURING TECHNIQUES BUTTER/MARGARINE: When using a stick or butter, cut the desired amount. Use equivalents ½ Lb:1 cup, ¼ Lb:1/2 cup. SHREDDED CHEESE: Lightly place the shreds in a dry measuring cup until even with its rim. Do not packed the cheese into the cup. SPICES: To measure less than ¼ tsp, use your finger or devide ¼ tsp in half. This is usually referred to as dash or pinch.