grade 7 lesson powerpoint presentation grade 7- commercial cooking

1. Carry out measurements and
calculations

2. 2 tablespoons ___(1)__ fluid oz 30 ml.
1 cup 8 fluid ounces ___(2)__ ml.
___(3)__ oz 220 g 4 inches
2 ½ fluid ounces 85 ml _(4)__ teaspoon
250 OF _(5)__ OC
Complete the table below
1.
2.
3.
4.
5.

3. Different people may use the identical
recipe for molded desserts, all of their
molded desserts could turn out differently
because of different measuring and mixing
techniques. The following section presents
some important measuring equivalents,
tables and conversions.

4. TABLES OF WEIGHTS AND MEASURE How To Measure Liquids
CUPS U.S. METRIC
2 tablespoons 1 fluid ounces 30 ml.
¼ cup 2 fluid ounces 60 ml,
3 fluid ounces 90 ml.
½ cup 4 fluid ounces 125 ml.
5 fluid ounces 150 ml.
5 ½ fluid ounces 170 ml.
¼ cup 6 fluid ounces 185 ml.
7 fluid ounces 220 ml.
1 cup 8 fluid ounces 250 ml.
2 cups 16 fluid ounces (1 pint) 500 ml.
2 ½ cups 20 fluid ounces 625 ml.
4 cups 32 fluid ounces (1 quart) 1 liter

5. HOW TO MEASURE DRY INGREDIENTS ( QUICK CONVERSION)
1/2 oz 15 g ¼ inch 5 mm
1 oz 30 g ½ inch 1 cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz (1/4 lb) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz (3/4 lb) 375g 9 inches 22 cm
13 oz 410 g 10 inches 25 cm
14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches (1 foot) 30 cm
16 oz (l lb) 500 g 18 inches 46 cm
24 oz (1 ½ lbs) 750 g 20 inches 50 cm
32 oz (2 lbs) 1 kg 24 inches (2 feet) 61 cm

6. USING CUPS AND SPOONS
All cup and spoon measurement are level
¼ cup 2 fluid
ounces
60 ml 1/4 teaspoon 1 ml
1/3 cup 2 ½ fluid
ounces
85 ml 1/2 teaspoon 2.5 ml
½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml
1 cup 8 fluid ounces 250ml 1 tablespoon 15 ml

7. OVEN TEMPERATURES
FAHRENHEIT (OF) CELCIUS (OC) TEMPERATURES
250 120 Very Slow
300 150 Slow
325-350 160-180 Moderately Slow
375-400 190-200 Moderate
425-450 220-230 Moderately Hot
475-500 250-260 Hot

8. Measuring Ingredients Correctly
Accurate techniques in measuring are as important as the tools for measuring. Therefore, always observe
the following procedures:
• Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a
straight edged knife
• Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3
times. Spoon into the cup overflowing, level off with a spatula.

9. • Brown sugar. Pack into cup just enough to hold its shape when turned
out off cup. Level off with a spatula before emptying.
• Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup
and level off with a spatula. Do not pack or tap the sugar down.

10. • Level a measuring spoon with straight edge of a knife to measure small
amounts of salt, pepper, leavening agents or solid fats.
• Liquid ingredients. liquid measuring cup -- a glass or plastic cup with
graduated markings on the side. Place the cup on a flat, level surface. Hold
the cup firmly and pour the desired amount or liquid into the cup. Lean over
and view the liquid at eye level to make sure it is the proper amount.
 Check and calibrate timers/thermometers, scales and other measuring devices
according to manufacturer’s manual before using

11. • 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.
• It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat
does not come in pre-measured sticks, use a scale to weigh the needed
amount.
• Liquids should be poured into cup in desired level. Cup should stand on a flat
surface.
• Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl,
or piece of waxed paper on scale to hold ingredient to be measured.
When using balance scales, place the pan on the left-hand side of the balance and
the pan weight on the right-hand side. Add the required weights to the right-hand side
and adjust the beam on the bar so that the total is the weight needed.

12. • Ranges, sometimes called stoves, provide heat for cooking on top
and in the oven. The controls for range heat must be accurate and
easy to operate. Tools and utensils needed for cooking on the range
and work space should be within easy reach.
• Learn to match the size of pan to the size of the unit and to select
the right amount of heat for the cooking job to be done.
• In microwave cooking, time schedules must be followed exactly
because every second is important. The microwaves shut off
automatically when the door is opened.
• Refrigerators are operated by electricity. The unit that does the
cooling is underneath the box behind the grill.

13. • Dishwashers are a great help if food is rinsed from dishes before stacking
them. Follow the plan for stacking as suggested in the direction by
manufacturer’s manual.
• Mixers are the most useful machines in commercial kitchens and even at
home. It is good for making salad dressings, sandwich fillings, for sauces,
mashing potatoes, beat batter and eggs. Attachments are also available to
chop, whip, squeeze out juice, and make purees.
• Coffee makers mostly are automatic, requiring only the measurement of
coffee and water.
• In preparing foods on the range or in the fryer, heat is transferred by
conduction.

14. 1. ¼ cup : 60ml
1/3 cup : _____ ml
2. 1 oz : 30g
1 ½ oz : ____g
3. ¼ inch : 5mm
¾ inch : _____mm
4. 250 °F : 120 °C
125 °F :______ °C