TLE 8
Second Quarter
Lesson 3: Performing Mensuration and Calculation in Cookery
Key Concepts and Terminologies:
1. Mensuration: The process of measuring different ingredients using standard units such as grams, liters,
tablespoons, cups, etc.
2. Calculation: The use of mathematical operations (addition, subtraction, multiplication, and division) to
adjust quantities and ensure the right amount of ingredients are used.
3. Standard Units of Measurement:
○ Volume: liters, milliliters, cups, teaspoons, tablespoons.
○ Weight: grams, kilograms, ounces, pounds.
○ Length: centimeters, inches.
○ Temperature (Celsius, Fahrenheit)
4. Accuracy: Using exact quantities to maintain consistency in taste, texture, and appearance.
Tips for Accurate Measuring and Calculating in Cookery:
1. Always level off dry ingredients with a flat edge to avoid excess.
2. When measuring liquids, check at eye level to ensure the correct amount.
3. Use the appropriate tool for the ingredient type (don’t use a liquid cup for dry ingredients).
4. Keep a calculator handy for quick conversions and adjustments.
I. Introduction to Mensuration in Cookery
Mensuration involves measuring ingredients accurately to achieve consistent results in cooking. Using the right
quantities is crucial for the flavor, texture, and overall quality of food. This lesson will focus on familiarizing
students with common cooking measurements, their abbreviations, and how to convert between different
systems.
II. Units of Measurement
There are two primary systems of measurement in cooking:
1. Metric System
○ Milliliters (ml) for liquids.
○ Grams (g) and kilograms (kg) for dry ingredients.
2. English/Imperial System
○ Teaspoons (tsp), tablespoons (tbsp), cups, pints, and quarts for both liquid and dry ingredients.
○ Ounces (oz) and pounds (lb) for dry ingredients.
III. Conversion of Units
Cooking often requires converting units, especially when using recipes from different countries. Here’s a quick
guide:
IV. Example of Ingredient Measurement Conversions
Let’s say a recipe calls for 1 cup of sugar, but you only have a tablespoon. How many tablespoons do you need?
● Solution:
1 cup = 16 tablespoons
Therefore, you would need 16 tablespoons of sugar.
V. Performing Calculations
1. Doubling or Halving Recipes
○ If a recipe serves 4 and you want to make it for 8 people, you double the quantity of each
ingredient.
○ Conversely, if you want to reduce a recipe, divide each quantity by the appropriate factor.
Example:
If a recipe calls for 2 cups of flour, and you want to halve it:
2 cups ÷ 2 = 1 cup of flour.
2. Calculating Total Cost of Ingredients Sometimes, you need to calculate the cost based on the quantity
you need. To do this:
○ Determine the cost per unit.
○ Multiply the cost per unit by the number of units needed.
VI. Practical Application
Activity: Given the recipe below, perform the necessary conversions and calculate the total cost if
provided with ingredient prices.
Recipe: Pancakes (Serves 4)
● 1 cup flour
● 1 cup milk
● 1 egg
● 2 tbsp sugar
● 1 tbsp butter
● 1 tsp salt
●
Conversion Practice:
1. Convert the flour to tablespoons.
2. How many milliliters are in 1 cup of milk?
3. Double the recipe for 8 servings.
4. Halve the recipe for 2 servings.
VII. Summary and Reflection
Understanding and accurately using measurements and calculations in cooking is essential for success
in any culinary endeavor. Whether it’s ensuring consistent results, adjusting recipes, or controlling
costs, performing these tasks accurately builds a strong foundation for more advanced cooking skills.
VIII. Assessment
1. Convert the following:
○ 2 cups to tablespoons.
○ 500 grams to pounds.
2. A recipe calls for 1.5 cups of sugar. If sugar costs Php 5 per tablespoon, what is the total cost for the
required sugar?
Practice Problems:
1. Convert the following:
○ 500 ml to liters.
○ 250 grams to kilograms.
○ 2.5 cups to milliliters.
2. A recipe for 6 servings calls for 300 grams of chicken. How much chicken is needed for 10 servings?
3. If a recipe needs 2 teaspoons of salt but you only have a tablespoon, how much should you use (1
tablespoon = 3 teaspoons)?
Assessment Questions:
1. Why is accurate measurement important in cooking?
2. How do you measure dry and liquid ingredients differently?
Note: Always double-check conversions and calculations for precision, especially when scaling recipes.
