Common Cooking Abbreviations Although some recipes spell out measurements, a lot of cookbooks use abbreviations. Often times, different books will use different abbreviations, which can cause confusion when putting together a dish. For example, the tablespoon and teaspoon abbreviation may look very similar and can be mistaken for one another: a lowercase t can stand for teaspoon an uppercase T can stand for tablespoon) Adding a tablespoon (T) of garlic when the recipe only requires a teaspoon (t) can spell disaster!

1. Quarter 1 – Module 5
Carry out Measurements
and
Calculations in Required
Tasks

2. What’s In
Calculate the equivalent of the following.
1. 4 tbsp. = __________ cup
2. ½ cup = __________ milliliters
3. 2 cups = __________ pint
4. 1 gallon = __________ quarts
5. 1 liter = __________ milliliters
6. 500 grams = __________ kilogram
7. 1 kilogram = __________ pounds
8. 1 pound = __________ ounces
9. 6 teaspoons = __________ ounces
10. I pint = __________tablespoons

3. What’s New
3 teaspoons = 1 tablespoons
16 tablespoons = 1 cup
1 cup = 8 ounces = ½ pint
2 cups = 16 ounces = 1 pint
4 cups = 32 ounces = 1 quart
2 quarts = 64 ounces = ½ gallon
4 quarts = 128 ounces = 1 gallon
1 square of chocolate = 1 ounce
2 tablespoons of butter = 1 ounce
1 stick of butter = 4 ounces
Directions: Use the chart above to answer the questions.
1. How many squares would give you 4 ounces of chocolate?
2. Two pints of ice cream is how many ounces?
3. How many teaspoons would give you 3 tablespoons of baking soda?
4. How many tablespoons would give you 4 ounces of butter?
5. Four quarts would give you how many cups of soup?

4. What is it
TABLES OF WEIGHTS AND MEASURE (How to Measure Liquids)

5. HOW TO MEASURE DRY INGREDIENTS
QUICK CONVERSIONS

6. HOW TO MEASURE DRY INGREDIENTS
QUICK CONVERSIONS

8. MEASURING INGREDIENTS CORRECTLY
Dry Ingredients
a. Flour
• Sift the flour into utility tray or waxed paper
• Spoon flour into the measuring cup until it overflows, do not tilt
or shake it.
• Level off using a spatula or any straight – edged tool.

9. MEASURING INGREDIENTS CORRECTLY
b. Refined sugar
• For white sugar, sifting is optional. Spoon sugar into the
measuring cup until it over flows. Do not shake or tilt the cup.
• Level off with a spatula or the straight edge of a knife.

10. MEASURING INGREDIENTS CORRECTLY
c. Brown sugar
• Remove the dirt and other unwanted particles.
• Pick out the lumps. Roll them out or press them using the tines of a fork.
• Pack the sugar into the measuring cup until compact.
• Level off with a spatula or straight edge of a knife.

11. MEASURING INGREDIENTS CORRECTLY
d. Baking powder and baking soda
• Remove the lumps, if there is any.
• Dip the measuring spoon, then level it off.

12. MEASURING INGREDIENTS CORRECTLY
e. Solid fats ( butter, margarine, hydrogenated fats )
• Soften the shortening first.
• Fill the measuring cup and press firmly so that no space is left.
• Level off the fat using a spatula or the straightedge of a knife

13. Liquid Ingredients
Water, fruit. Juices, fresh and evaporated milk,
cooking oil and the like of referred to as liquid
ingredients.
• Pour the liquid into the transparent measuring
cup up to the desired or needed amount only.
• Read at eye level without lifting the cup for
accurate measurement.

14. Answer the following Activities:
Module 5
What’s More
What I Have Learned
Assessment