WEIGHTS,

MEASUREMENTS,
SUBSTITUTIONS AND
HEALTH AND SAFETY
IN THE KITCHEN
 ACTIVITY 01:
“MY THOUGHTS”

• DIRECTION: Have you ever read a recipe carefully? What do you

find on the first part? What accompanies the ingredients?
Did you notice that every ingredient has a corresponding
measurement? Why are measurements needed?
 WORD FOR STUDY
1.SUBSTITUTION
2.WEIGHT
3.MEASUREMENT
4.CONSISTENT
RESULT
5.GUARANTEE
• MEASUREMENTS •WEIGHTS
 the act of determining
a target's size, length,
 Measurement
weight, capacity, or of heaviness or
other aspect mass
  
GUIDES TO WEIGHTS AND MEASURES
UNIT ABBREVIATIO UNIT ABBREVIATIO
N N
Ounce Oz Milliliter Ml

Pound Lb. Quart Qt

Gram G Pint Pt

Kilogram Kg gallon Gal

Degrees °F Degrees °C
Fahrenheit Centigrade
 WEIGHTS AND VOLUME EQUIVALENT
COMMON UNITS OF MEASUREMENT FOR
VOLUME
UNIT EQUIVALENTS UNIT EQUIVALENT/S

1 teaspoon= 1/3 tablespoon 2 pints= 1 quart

1/6 fluid ounce 4 quarts= 1 gallon

5 milliliters ½ pound= 8 ounces

3 teaspoons= 1 tablespoon 250 grams

1/2 fluid ounce 1 pound= 16 ounces

15 milliliters 500 grams

2 tablespoons= 1/8 cup 0.5 kilogram

 UNIT EQUIVALENTS UNIT EQUIVALENT/S
4 tablespoons= ¼ cup 1 ½ pounds= 24 ounces

8 tablespoons= ½ cup 750 grams

4 fluid ounces 2 pounds= 32 ounces

125 milliliters 1000 grams

16 tablespoons= 1 cup 1 kilogram

8 fluid ounces 3 pounds= 1500 grams

250 milliliters 1.5 kilograms

UNIT EQUIVALENTS UNIT EQUIVALENT/S

1 cup= ½ pint 4 pounds= 200 grams

2 cups= 1 pint 2 kilograms

16 fluid ounces

500 milliliters  

4 cups= 2 pints

1 liter
 APPROXIMATE CAN SIZES AND CONTENTS

CAN SIZES CONTENT CONTENT

6 oz 3/4 c 185 g

8 oz 1c 250 g

12 oz 1 1/2 c 375 g

16 oz 2c 500 g

20 oz 2 1/2 c 625 g

24 oz 3c 750 g
 UNITS OF MEASUREMENT FOR OVEN TEMPERATURE
THERMOSTAT SETTING
DESCRIPTION OF 。F 。C
OVEN
  ELECTRIC GAS  
Cool 200 200 90
Very Slow 250 250 120
Slow 300-325 300 150-160
Moderate Slow 325-350 325 160-170
Moderate 350-375 350 170-190
Moderately Hot 375-400 375 190-200
Hot 400-450 400 200-230
Very Hot 450-500 450 230-260
CONVERSION OF TEMPERATURE
FORMULA IN CONVERTING ˚C to ˚F

Celsius=5/9(˚F-32) or
(˚F-32)5/9
 FORMULA IN
CONVERTING
˚F to ˚C

Fahrenheit=(9/5 x ˚C)+32 or 1.8 x ˚C

+32 or (˚C x 9 )/5 +32
SUBSTITUTION
are ingredients that take
the place of the ingredients
originally required in a SUBSTITUTION
recipe OF
They are made when the INGREDIENTS
required ingredients are
not readily available or are
expensive.
 INGREDIENTS SUBSTITUTION/S

1 teaspoon baking powder  ¼ teaspoon baking soda plus ½ cup fully

soured milk or lemon juice used with sweet
milk to make ½ cup
 ¼ teaspoon baking soda plus ¼ to ½ cup
molasses
 ¼ teaspoon baking soda plus 5/8
teaspoon cream of tartar

1 tablespoon active dry yeast 1 package (7gm) dry yeast or 1 compressed

yeast cake
1 whole egg  2 egg yolks or 3 tablespoons thawed
frozen egg
 2 ½ tablespoons sifted dry egg yolk
powder plus 2 teaspoons lukewarm
water

1 egg yolk  1 1/3 tablespoons frozen egg yolk

 2 tablespoon sifted dry egg yolk
powder plus 2 tablespoons water

1 egg white 2 tablespoons frozen egg yolk

2 teaspoons sifted dry egg yolk powder
plus 2 tablespoons water
1 can of canned tomatoes About 1 1/3 cup fresh tomatoes simmered
for
ten minutes

1 cup self-rising flour 1 cup all-purpose flour plus 1 teaspoon

baking
powder and ¼ teaspoon salt

1 tablespoon A.P. flour  ½ tablespoon cornstarch, potato

starch, rice starch, or arrowroot starch
 2 teaspoons quick cooking tapioca
1 tablespoon cornstarch 2 tablespoons all-purpose flour

1 cup cake flour, sifted  7/8 cup all-purpose flour, sifted

 1 cup all-purpose flour sifted minus 2
tablespoons.

1 cup sugar, granulated 1 1/3 cup brown sugar, lightly packed

1 ½ cup powdered sugar
1 ½ cup corn syrup minus ½ cup
liquid
1 cup honey minus 1/3 of ½ cup
liquid
1 cup honey 1 ¼ cup sugar plus ½ cup liquid

1 ounce chocolate 3 tablespoons cocoa plus 1 tablespoon fat

1 square unsweetened chocolate 3 tablespoons cocoa plus 1 tablespoon fat

1 cup butter  1 cup margarine

 7/8 to 1cup hydrogenated fat plus ½
teaspoon fat
 7/8 cup lard plus ½ teaspoon salt
 7/8 cup rendered fat plus ½ teaspoon
salt
1 cup coffee cream (20 percent) 3 tablespoons butter plus about 7/8 cup
milk
1 cup heavy cream (40 percent) ¼ cup butter plus about ¾ cup milk

1 cup whole milk  1 cup reconstituted nonfat dry milk

plus 2 ½ teaspoons butter or
margarine
 ½ cup evaporated milk plus ½ cup
water
 ½ cup sifted dry whole milk powder
plus 7/8 cup water
1 cup milk  3 tablespoons sifted nonfat dry milk
powder plus 1 cup water
 6 tablespoons sifted nonfat dry milk
crystals plus 1 cup water

1 cup buttermilk or sour milk  1 tablespoon vinegar or lemon juice plus

enough sweet milk to make 1 cup (let
stand 5 minutes)
 1 ¾ teaspoons cream of tartar plus 1
cup sweet milk
Volume of conversion
1 tbsp. = 3 tsp. =15mL
4 tbsp. = ¼ c= 60 mL
1 oz.= 2 tb.=30 mL
1c=8 oz.=250 mL
1 pt= 2 c = 500 mL
1 qt. = 4c = 950 mL
1qt =2 pt = 950 mL
1 gal. = 4 qt. = 3800 mL = 3.8 L
LET’S CONVERT!
3 tbsp = _________________________tsp
How many mL in a
teaspoon?
 The order is 60mg.
The medication on hand
is 2mg/mL.
How many tablespoon
are given?
ACTIVITY 02:
SUBSTITUTION
DIRECTION:
Choose at least one ingredient then substitute it
accurately in the form of picture clips.
 HOW TO MEASURE
INGREDIENTS
FAT and OILS
 Fats-solid
1. Press firmly into the cup until full. Level with the straight edge of a
spatula or knife.
2. To measure a division of a cup, use one of the following:
a. Use individual cups measuring ¼, 1/3, or ½ cup.
b. Measure in tablespoons; there are 16 tbsp in 1 cup.

c. Use a ½ pound bar of butter or other fat as equivalent to about 1

cup
OILS OR MELTED
FATS

- pour liquid fats

into the container
to the measuring
mark
 FLOURS
White flour

1.Sifted - sift flour then scoop lightly into

measuring cup using spoon until it overflows.
2.Unshifted - scoop flour lightly into measuring
cup until it overflows. Do not shake the cup.
Level with straight edge of a spatula or knife.
Whole grain flours
- stir lightly with a
fork or spoon, then
measure like
unshifted white flour.
 C. MILK
Liquid milk - pour into
the container until it
reaches the measuring
mark.
 

Dry milk - spoon lightly into

measuring cup without shaking
the cup until it overflows. Level
with straight edge of a spatula or
knife.
 D. SUGARS AND SYRUP
1. SUGAR
a. BROWN SUGAR
- Break lumps before
measuring, then pack into
measuring cup firmly enough
for the sugar to keep the
shape of the cup when
dropped to the ingredients
 b. WHITE SUGAR
• Remove lamps before
measuring. Fill the cup or
spoon the sugar into the
measuring cup to
overflowing without shaking
the cup. Level it with spatula
or the back of the knife
 2. HONEY OR MOLASSES
•Pour syrup into
measuring cup right at
the measuring mark.
Place it on a straight
surface and read at eye
level.
COMPUTING MARKUP
PERCENTAGE
Markup

is the amount added to the cost of
goods or merchandise. Together (the
mark up and cost of good) constitute
the selling price of the merchandise.
 For example:
If one pineapple bought from a producer is P14.00 and you added an amount
of P2.00 for fare and other operational expenses, the cost of one pineapple is
P16.00. this is your cost of good.
 
To determine how much you will sell the pineapple, you add an amount that
will constitute your profit. This is your markup. If you added P8.00 as your
markup to the cost of good, then your selling price is P24 (P16.00+P8.00).
 
To determine the markup percentage, simply divide the markup price by the
cost of good (P8.00/ P16.00) then multiply by 100. Thus, it will appear like
this:
 
8/16=0.5x100=50%
HAZARD AND RISKS IN THE
KITCHEN

Hazard and risks include:

Exposure to accidents
Injuries
Losses
1. Electrical hazards and caused  Worn-out electrical cords
 Faulty wiring
by:  Damaged electrical equipment
 Short circuit due to long hours of
usage
 Overloading of circuit
 Improper use of electric-operated
equipment

2. LPG hazards are 


Leakage of LPG tanks
Dilapidated LPG hose
caused by: 

Stove burners not properly maintained
Stove knobs not turned off after use
 LPG tanks not turned off after use
3. Grease and oil accumulating 4. Carbon monoxide emitted in
in hoods and ranges stoves when combustion takes
place

5. Dirty sponges containing 6. Accumulation of molds in old food

disease- spreading organism and in moisture-laden areas like
below the sink
7. None-use of glove and other protective
device when cooking and handling hot
8. Lack or absence of fire
utensils and equipment extinguisher

9. Unattended kitchen floor that 10. Improper storage of

is slippery when wet kitchen tools especially
knives
11. Improper storage of 12. Improper
food in the refrigerator,
cupboards, and storage of kitchen
storerooms chemicals