This document is a lesson on carrying out measurements and calculations for commercial cooking. It includes examples of common measurement conversions like cups to tablespoons. It also demonstrates how to accurately measure dry and wet ingredients using proper techniques. The lesson calculates cost of production by having students complete a table with item costs, selling prices, and markup percentages. It provides an example of how to calculate markup based on cost or selling price.

1. TLE – HE COMMERCIAL COOKING 7
LESSON 2: CARRY OUT MEASUREMENTS
AND CALCULATIONS
Prepared by:
Ms. DANIELLE PATRICIA MARI MAGUDDAYAO

2. LEARNING OUTCOME 1 Carry out
measurements
and calculations
in a
required task;

3. 1. 1 cup =
2. 6 tbsp. =
3. 1 tbsp. =
4. 2 cups =
5. 4 cups =
6. ½ cup =
7. 1 kilo =
8. 1 pound =
9. 8 cups =
10. ¼ cup =
WHAT DO YOU
ALREADY KNOW?
_______ T
_______ cup
_______ teaspoon
_______ pint
_______ quart
_______ T
_______ lbs.
_______ ounces
_______ quarts
_______ T
Take this test.
Let us determine how much you
already know about familiarizing
oneself with the
table of weights and measures in
baking.
Directions: Give the equivalent of the
following measurement

4. 1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. )
2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
WHAT IS IT?
STANDARD TABLE OF MEASUREMENTS

5. COMMON UNITS OF WEIGHT
1 pound ( lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
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

6. COMMON UNITS OF VOLUME
1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp. ) = ½ fluid ounce
=14.8 milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped creams

7. TEMPERATURE CONVERSION TABLE
°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )
°F = (°C x 9/5) + 32°C = (°F-32) x 5/9
OVEN TEMPERATURES
50 - 122
60 - 140
70 - 158
80 - 176
90 - 194
100 - 212
110 - 230
120 - 248
130 - 266
140 - 284
150 - 302
160 - 320
170 - 338
180 - 356
190 - 374
200 - 392
210 - 410
220 - 428
230 - 446
240 - 464
250 - 482
260 - 500
270 - 518
280 - 536

8. °C = (°F-32) x 5/9
Given: °F = 122
°C= (122°F-32) x 5/9
= 90 x 5/9
= 450/9
= 50°C
°F = (°C x 9/5) + 32
Given: °C = 50
°F= (50°C x 9/5) + 32
= (450/5) + 32
= 90 + 32
= 122°F

9. Measure dry and
liquid
ingredients
accurately

10. MEASURING DRY AND LIQUID
INGREDIENTS ACCURATELY
Materials:
1. Dry ingredients
Flour, granulated sugar, brown sugar, baking powder and soda
2. Liquid ingredients
Water, milk
3. Measuring tools
Graduated measuring cup, measuring spoons, weighing scale,
individual measuring cup
4. Others
Spatula, tray, sifter

11. 1. 1. Sift the flour.
2. Scoop to fill the measuring cup to
overflow. Do not shake.
3. Level off with spatula.
Flour

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

13. Powdered Food
(Baking Powder and
Baking Soda)
1. 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.

14. Solid fats
1. Fill the measuring cup/spoon with the
shortening while pressing
2. Level the fat with a straight of a knife or
spatula until it is full.
Liquid fats
1. Pour oil in the glass measuring cup.
2. Check if it is filled up to the measuring mark.
Do not lift the cup when measuring.
Shortening

15. Liquid Form
1. Pour milk into the glass measuring cup up
to the measuring mark. Do not lift the cup.
Powdered milk
1. Remove lumps in milk by stirring.
2. Scoop lightly to fill the measuring cup or spoon
without shaking until it overflows.
3. Use the spatula or the straight edge of
the knife to level the measurement.
Milk

16. You may watch the demonstration
by clicking the link below:
https://www.youtube.com/watch?v=w5iNNFC8MoI
HERE IS A DEMONSTRATION FOR YOU

17. WRITTEN ASSESSMENT
A link will be given for you to
access the written activity.
Good luck!

18. ADDITIONAL ACTIVITY
Direction: Record a video that shows the
proper measuring of the following
ingredients. You will be sending it to me via
messenger.
1. Flour
2. Baking Powder
3. Brown Sugar
4. Evaporated milk
5. Flour

19. LEARNING OUTCOME 2 Calculate cost of
production

20. Complete the following table.
WHAT DO YOU ALREADY KNOW?
Pretest LO 2
Items Purchase
cost/buying
price
Selling
price
Peso
markup
Percentage
mark
up
Bibingka 5.00 7.00
Cupcake 7.00 10.00
Pulvoron 3.00 4.00
Chicharon 25.00 35.00

21. How to Calculate Markup Percentage
Markup is the difference between how much an item costs you, and how
much you sell that item for--it's your profit per item.
Instructions
1. Calculate your peso markup. This is done by subtracting your buying price
from your selling price.
Example
Selling price 15.00
Purchase cost/buying price - 10.00
Peso markup =5.00
2. Decide whether you want to calculate your percentage markup based on cost
or selling price. Once you choose which you will be using to calculate, it is
important you stick to the method you choose throughout all your
calculations, or you will end up with faulty data. If you decide to calculate
your percent markup based on cost, go on to Step 3.
If you decide to calculate your percent markup based
on selling price, go on to Step 4.

22. 3. Calculate percent markup based on cost. This is done by dividing the peso
markup by the cost.
Example
Peso markup 5.00
Purchase cost/buying price ÷10.00
Percentage mark up .5 or 50%
4. Calculate your percent markup based on selling price. This is done by dividing
the
peso markup by the selling price.
Example
Peso markup 5.00
Selling price ÷15.00
Percentage mark up .33 or 33%

23. 5. Make sure you consistently use either cost of the
product or selling price to find the percent markup
on an item. Even though the cost, selling price,
and peso markup will always be the same, the
percentage markup will be drastically different
depending on if you calculate it using selling
price or cost. Using selling price will give you a
lower percentage markup
(assuming you are making a profit), while using
cost will give you a higher percentage markup.

24. Here is a simple video on how to calculate food cost:
https://www.youtube.com/watch?v=SDXa_UeF1NQ

25. Given the following recipe and its estimated cost, compute for the total purchase cost and
impose a 50% mark up to determine the selling price of your product. Yield=24 servings
Item Unit Cost Total Cost Peso Mark up Selling Price per
Serving
2K chicken 115.00/kilo __________
1 head of garlic 50.00/kilo
20pcs/kilo
__________
4 Tbsp soy sauce 15.00/bottle
Approx. 32T
__________
1 tsp ground black
Pepper
1.00/ small pack
½ t/pack
__________
1/2 cup vinegar 12.00/bottle
Approx. 2 C/bottle
__________
2 Tbsp cooking oil 40.00/bottle
Approx. 32T
__________
Total __________ __________ __________
Selling price = Total cost + Peso mark-up SP= ____________
No. of yield

26. K to 12 Basic Education Curriculum
Technology and Livelihood Education
Learning Module pp 20 – 31
Google Images
REFERENCES

27. Congratulations for a job well done!
See you in our next lesson.
God bless.

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