This document discusses unit and recipe conversion. It covers commonly used conversion factors between English and metric units for solid, liquid, and weight measurements. It also provides techniques and examples for performing multi-step unit conversions. Finally, it discusses temperature conversion between Celsius and Fahrenheit scales, including formulas and examples. The overall aim is to teach students how to properly convert between different units within and across measurement systems for cooking and food costing applications.

1. FOOD COSTING AND PRICING
MODULE 3
Prepared by:
Prof. Rowena R. De Leon
ENT 106: Pricing & Costing

2. LESSON 1
Prepared by:
Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
UNIT AND RECIPE CONVERSION

3. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
Objectives
At the end of this lesson, the students are
expected to:
 Know and use the commonly used English
and Metric conversion factors;
 Choose the appropriate conversion factor for
a given set of units;
 Apply the ratio appropriate for a conversion;
 Perform conversion of units for solid, liquid
and weight from Metric unit to English and
vice versa; and
 Convert recipes to generate new yields.

4. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
1.1 INTRODUCTION
Prior to starting with any recipe, the initial step is always to read the entire recipe to
gain a thorough understanding of exactly what is necessary. This will help you decide if any
modification to the recipe is required.
Once you have studied and evaluated or modified the recipe, it is time to get your mise
en place (preparation of the ingredients and equipment) together before the actual cooking
or assembling begins.
Majority of the modern measuring equipment is capable of measuring both in English
and Metric units, if however, the proper measuring equipment stated in the recipe is not
available then you will need to convert to the other system.

5. How many tablespoon of sugar are
needed for a recipe requiring ½ cup?
Prof. Rowena R. De Leon ENT 106: Pricing & Costing
1.2 CONVERSION TECHNIQUES
Illustrative Problem 1:
Technique 1
Procedure:
1. Select the appropriate conversion factor (the
appropriate conversion factor must have the
same set of units with the given and the
unknown).
2. Multiply the given with the conversion factor
arranged so that the original unit would be
cancelled out.
Conversion Factor : 1 cup = 16T
½ cup x = 8T
16
T
1
cup
1 x 16 = 16
2 x 1 = 2
16÷ 2= 8

6. Technique 2
Prof. Rowena R. De Leon ENT 106: Pricing & Costing
Cont…
Procedure:
1. Select the appropriate conversion factor (
the appropriate conversion factor must
have the same set of units with the given
and the unknown).
2. Use a variable for the unknown.
3. The order of the ratio of the conversion
factor must be similar to the order of the
ration derived from the given problem.
4. Apply cross multiplication to solve for the
unknown.
5. When proper cross multiplication is
observed, previous unit will be eliminated
by cancellation.
Solution using technique 2:
Ratio derived from the given problem:
½ cup = XT
Ratio derived from the conversion factor:
1 cup = 16T
Apply cross multiplication
½ cup = X
1 cup = 16T
½ cup (16T)
1 cup
X = 8T
Note: If direct conversion is not possible, other conversion factors may be
considered until you come up with the desired unit.

7. How many grams of all purpose flour
are necessary if the recipe requires for 2
cups?
Prof. Rowena R. De Leon ENT 106: Pricing & Costing
Illustrative Problem 2:
Solution 1
Solution using technique 2:
Ratio derived from the given problem: 2 cup = Xg
Ratio from 1st conversion factor: 1 cup = 16T
Ratio from 1st conversion factor: 1T = 15g
1. 2 cup = Xg
1 cup = 16T
2. 2 cup (16T) 3. 32T = Xg 4. 32 T (15g)
1 cup 1 T = 15g 1T
5.
= Xg = X
X = 480g

8. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
Solution 2
16T 15g
1 cup 1T
2 cups
X
X = 480g
Illustrative Problem 3:
Convert 8 cups to quarts.
Solution:
8 cups
X
240 ml 1L 0.946 qt
1 cup 1000ml 1L
X
X = 1.82 qts.

9. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
Self-Check #5
Direction: Find the equivalent and show
the solution.
1. 5tsp = _________g
2. 20 g = _________ml
3. 15 lb = _________g
4. ¾ c = _________ T
5. 1.5 kg = _________g
6. 2.25 li = _________ml
7. 12 oz= _________g
8. 5 lb = _________oz
9. ½ c = _________ml
10. 3.1pt = _________c

10. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
1. 5tsp x _____5____g = 25g
1tsp/t
2. 20 g = _____1____ml= 20ml
1g
3. 15 lb = ___454____g = 6.810 kg= kg
1lb
4. 3 c x __16T___= 48 = 12 T
4 1c 4
5. 1.5 kg = ___1000______= 1500g
1kg
.75x 16= 12 T

11. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
6. 2.25 li = _________ml
7. 12 oz = _________g
8. 5 lb = _________oz
9. ½ c = _________ml
10. 3.1pt= _________c

12. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
Try Solving this simple recipe and purchasing problem
If a recipe requires 3tsp. of patis and patis costs P32.50 per 120ml bottle,
how much does the ingredients cost for this patis?
3 tsp/t x 5ml = 15ml
1tsp
15ml/ 120ml= .125 (ratio)
P 32.50 x .125 = P 4.0625

13. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
1.3 TEMPERATURE
In the metric system temperature is
measured in degrees Celsius (˚C). On the
Celsius scale, the boiling point of water
is 100 degrees and freezing point is at 0
degrees. On the Fahrenheit (F) scale, the
boiling point is 212 ˚F and freezing point is
32 ˚F.
Fact is, the official metric temperature
scale is the Kelvin Scale, which has its
zero point at absolute zero. Absolute zero
is the coldest possible temperature in
the universe. The Kelvin scale however,
is used often by scientists and very rarely
used in daily life.
To convert degree Fahrenheit to degree Celsius,
use the formula:
˚C = (˚F – 32 ) / 1.8
To convert degree Celsius to degree Fahrenheit,
use the formula:
˚F = (1.8 x ˚C) + 32

14. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
Illustrative Problem 1:
How many degree Celsius should an
oven be set if the recipe requires a
temperature of 275 ˚F?
Procedure:
1. Assign a variable for the unknown
value.
2. Substitute the given data to the
appropriate formula.
Solution:
˚C = (˚F – 32 ) / 1.8
X ˚C = (275 ˚F – 32 ) / 1.8
X = (243˚F ) / 1.8
X = 135 ˚C
Illustrative Problem 2:
Convert 150 ˚C to degree Fahrenheit
Solution:
˚F = (1.8 x ˚C) + 32
X˚F = (1.8 x 150˚C) + 32
X = 302 ˚F

15. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
Show conversion of the following.
Present complete solution.
1. 225 ˚C =____ ˚F
2. 315 ˚C =____ ˚F
3. 175 ˚F =____ ˚C
4. 212 ˚F =____ ˚C
5. -5 ˚C =____ ˚F
6. -30 ˚C =____ ˚F
7. 0 ˚C =____ ˚C
8. 8 ˚F =____ ˚C
9. 100 ˚F =____ ˚C
10.200 ˚C =____ ˚F
Self-Check #6

16. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
3.1
T

17. Prof. Rowena R. De Leon ENT 106: Pricing & Costing
3.1
T

18. THE END
Prof. Rowena R. De Leon
ENT 106: Pricing &
Costing