welcome to cookery 7

(1) Carry out measurements and

calculations in a required task.
(2) Give the abbreviations and equivalent
of measurements
(3) Measure ingredients according to
recipe requirement
(4) Convert systems of measurement
according to recipe requirement (5)
Perform substitution of ingredients
S U R E S T E M M E A N
TALCANACOLIUS
CARRY OUT
MEASUREMENTS AND
CALCULATIONS IN A
REQUIRED TASK
 TABLES OF WEIGHTS
AND MEASURE
HOW TO MEASURE LIQUIDS
CUPS U.S. METRIC
2 tablespoon 1 fluid ounces 30 ml.
¼ cup 2 fluid ounces 60 ml.
3 fluid ounces 90 ml.
½ cup 4 fluid ounces 125 ml.
5 fluid ounces 150 ml.
5 ½ fluid ounces 170 ml
¼ cup 6 fluid ounces 185 ml.
7 fluid ounces 220 ml.
1 cup 8 fluid ounces 250 ml.
2 cups 16 fluid ounces 500 ml
(1 pint)
2 ½ cups 20 fluid ounces 625 ml.
4 cups 32 fluid ounces
(1 quart)
 HOW TO MEASURE DRY
INGREDIENTS
QUICK CONVERSIONS
½ oz 15 g ¼ inch 5 mm
1 oz 30 g ½ inch I cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz ( ¼ lb) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz ( ½ lb) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm
 HOW TO MEASURE DRY
INGREDIENTS
QUICK CONVERSIONS
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz (3/4 lb) 375 g 9 inches 22 cm
13 oz 410 g 10 inches 25 cm
14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches 30 cm
16 oz (1 lb) 500 g 18 inches 46 cm
24 oz (1½ lbs) 750 g 20 inches 50 cm
32 oz ( 2 lbs) 1 kg 24 inches 61 cm
30 inches 77 cm
 USING CUPS AND SPOONS
ALL CUP AND SPOON
MEASUREMENT ARE
LEVEL

¼ CUP 2 fluid 60 ml ¼ teaspoon 1 ml

ounces
1/3 cup 2 ½ fluid 85 ml ½ teaspoon 2.5 ml
ounces
½ cup 4 fluid 125 ml 1 teaspoon 5 ml
ounces
1 cup 8 fluid 250 ml 1 15 ml
ounces tablespoon
 OVEN TEMPERATURES
FAHRENHEIT (˚F) CELCIUS (˚C) TEMPERATURES
250 120 Very slow
300 150 slow
325-350 160-180 Moderately
Slow
375-400 190-200 Moderate
425-450 220-230 Moderately Hot
475-500 250-260 Hot
 MEASURING INGREDIENTS
CORRECTLY
RICE AND FLOUR- Fill the cup to
overflowing, level-off with a spatula or with
a straight edged knife
SIFTED FLOUR- Sift flour 2 or 3 times.
Spoon into the cup overflowing, level off
with a spatula.

1. 2.

3.
SIFTED FLOUR- Sift flour 2 or 3 times.
Spoon into the cup overflowing, level off
with a spatula.

1. 2.
P N G
T CU OWI
I F F L
S ER
OV

3.
F F
- O
E L
V
LE
REFINED SUGAR- Sift sugar ones to take
out lumps, if any. Spoon into the cup and
level off with a spatula. Do not pack or tap
the sugar down

Do not pack or
tap the sugar
down
BROWN SUGAR: Pack into cup just enough to
hold its shape when turned out off cup. Level
off with a spatula before emptying.
Level a measuring spoon with straight
edge of a knife to measure small
amounts of salt pepper, leavening
agents or solid fats.
Level a measuring
spoon with straight
edge of a knife to
measure small
amounts of salt
pepper, leavening
agents or solid fats.
LIQUID INGREDIENTS: Liquid measuring
cup- a glass or plastic cup with graduated
markings on the side. Place the cup on a
flat, level surface. Hold the cup firmly and
pour the desired amount or liquid into the
cup. Lean over and view the liquid at eye
level to make sure it is the proper amount.
Check and calibrate timers/thermometers,
scales and other measuring devices
according to manufacturer’s manual before
using.

When using balanced scales, place the pan

on the left-hand side. Add the required
weight to the right hand side and adjust the
beam on the bar so that the total weight is
the weight needed.
• Ranges provide heat for cooking on top
and in the oven. The controls for range
heat must be accurate and easy to
operate.
• Learn to match the size of the pan to the
size of the unit and to select the right
amount of heat for the cooking job to be
done
• In microwave cooking, time schedules
must be followed exactly because every
second is important. The microwaves shut
off automatically when the door is opened
ANALOGY: Measurements
and equivalent

1. ¼ cup : 60 ml
1/3 cup : ____
85 ml
2. 1 oz : 30 g
1 ½ oz 45 g
: ___
3. ¼ inch : 5 mm
¾ inch 15 mm
:___
4. 1 teaspoon : 5 ml
¼ teaspoon :1.25
___ ml
5. 250ºF : 120ºC
125ºF 60 ºC
: ___
Substitution of ingredients
ABBREVIATION USED:

Tsp = teaspoon
Tbsp = tablespoon
Oz = ounce
Lb = pound
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
All spice 1 tsp -1/2 tsp cinnamon plus ½ tsp ground cloves
Apple pie spice 1 tsp -½ tsp cinnamon, ¼ tsp nutmeg, and
Arrowroot , as 1 tbsp - 2 tbsp all purpose flour
thickener - 1 tbsp cornstarch
Baking powder, 1 tsp - ¼ tsp baking soda, ½ tsp cream of tartar and ¼
double acting cornstarch;
- ¼ tsp baking soda plus 5/8 tsp cream of tartar;
- ¼ tsp baking soda plus ½ cup buttermilk, sour
milk or yogurt ( decrease liquid in recipe by
½ cup);
- ¼ tsp baking soda, ½ tbsp vinegar or lemon juice
plus sweet milk to make ½ cup ( decrease liquid
in recipe by ½ cup);
- ¼ tsp baking soda plus ¼ cup molasses
( decrease liquid in recipe by 1-2 Tbsp);
- 1 ½ tsp phosphate or tartrate baking powder
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Bay leaf , crushed 1 tsp - Whole bay leaf
Brandy ¼ cup - 1 tsp brandy extract plus enough water or liquid
called for in recipe to make ¼ cup
Bread crumbs dry ¼- 1/3 cup - 1 slice bread
- ¼ cup cracker crumbs
- 2/3 cup rolled oats
Broth, beef or 1 cup - 1 bouillon cube, 1 tsp ( 1 envelope ) powdered
chicken broth base or 1 tsp instant granules dissolved in
1 cup water.
Butter 1 cup - 1 cup margarine;
- 7/8 to 1 cup hydrogenated shortening plus ½ tsp
salt;
- 7/8 cup lard plus ½ tsp salt;
- 7/8 cup oil plus ½ tsp salt
Catsup 1 cup - 1 cup tomato sauce plus ½ cup sugar and 2 tbsp
vinegar (for use in cooking).
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Chili sauce 1 cup - 1 cup tomato sauce, ¼ cup brown sugar, 2 tbsp
vinegar ¼ tsp cinnamon, and dash of ground cloves
and allspice.
Chives, finely 1 tbsp - 1 Tbsp green onion tops, finely chopped
chopped
Chocolate 1 oz - 3 Tbsp cocoa plus 1 Tbsp butter or fat
unsweetened - 3 Tbsp carob powder plus 2 Tbsp chopped

Semisweet 1-2/3 oz - 1 oz unsweetened chocolate plus 4 tsp sugar

Chocolate chips, 6 oz pkg (2/3 cup) - 2 squares (2oz) unsweetened chocolate, 2 Tbsp
semisweet, melted shortening and ½ cup sugar melted (2/3 cup).
Coconut, grated, dry 1 Tbsp - 1 ½ Tbsp fresh coconut, grated
Coconut milk 1 cup - 1 cup milk
Coconut cream 1 cup - 1 cup cream.
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Cornstarch 1 Tbsp - 2 Tbsp all purpose flour
- 2 Tbsp granular tapioca
- 1 Tbsp arrowroot
Corn syrup 1 cup - 1 cup granulated sugar plus ¼ cup water or
other liquid called for in recipe;
- 1 cup honey
Cracker crumbs ¾ cup - 1 cup dry bread crumbs

Cream: 1 cup - 1 ½ Tbsp butter plus 7/8 cup milk;

• Half & half (10- - ½ cup coffee cream plus ½ cup milk;
12% fat) - 1 cup evaporated milk, undiluted.
• Coffee (20% fat) 1 cup - 3 Tbsp butter plus 7/8 cup milk
• Heavy (36-40% 1 cup - 1/3 cup butter plus ¾ cup milk (for baking only,
fat) not for whip)
• Whipped cream 2 cups - 1 cup chilled evaporated milk plus ½ tsp lemon
juice, whipped until stiff.
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
• Sour 1 cup - 7/8 cup buttermilk or sour milk;
- 1 cup yogurt;
- 1 1/8 cup powdered nonfat dry milk, ½ cup
warmwater and 1 Tbsp vinegar (mixture will
thicken in refrigerator in a few hours);
- 1 cup evaporated milk plus 1 Tbsp vinegar
(allow to stand 5 minutes before using);
- 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1
cup smooth cottage cheese blended together;
- 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp
butter or margarine.
Cream of tartar ½ tsp - 1 ½ tsp lemon juice or vinegar.
Dill, fresh 1 head - 1 tsp dill seed.
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Eggs 1 egg (3 1/3 Tbsp) - 2 ½ Tbsp dried, sifted eggs plus 2 ½ Tbsp water;
• Whole, large - 3 1/3 Tbsp frozen egg yolks thawed;
- ½ tsp baking powder, 1 Tbsp vinegar and 1 Tbsp
liquid (in baking);
- 1egg in every 3 can be replaced with 1 Tbsp
cornstarch in baking;
- Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold
water, add 3 tsp boiling water, cool and beat
until frothy, and to recipe ( reduce other liquid
by 2 Tbsp);
- ¼ cup commercial egg substitute.
• Whites 1 egg white (2 Tbsp) - 2 tsp dried egg white plus 2 Tbsp water;
- 2 Tbsp frozen egg whites, thawed.
• Yolks 1 egg yolk (1 1/3 - 2 Tbsp dried egg yolks plus 2 tsp water;
Tbsp) - 4 tsp frozen egg yolks,thawed.

Flour, 1 cup - 7/8 cup all-purpose or bread flour.

• Pastry
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
• Cake 1 cup - 7/8 cup all purpose flour ( 1 cup less 2 Tbsp).
• Whites all 1 Tbsp - ½ Tbsp cornstarch, potato starch, rice starch or
purpose for arrowroot;
thickening - 1 Tbsp quick-cooking tapioca;
- 1 Tbsp waxy rice or corn flour;2 Tbsp granular
cereal;
- 2 Tbsp browned flour;
- 1 ½ Tbsp whole wheat flour
• White, all 1 cup - 1 ½ cups bread crumbs;
purpose for - 1 1/8 cups cake flour (1 cup plus 2 Tbsp);
baking - 7/8 to 1 cup corn meal;
- ½ cup cornstarch plus ½ cup rye, potato or rice flour
Note: Specialty (sift together 6 times, use with 2 tsp baking powder
per cup in quick breads as wheat flour allergy
flours added to yeast substitute);
bread recipes will - 13/16 cup gluten flour (1 cup less 3 Tbsp)
result in a reduced - 5/8 cup potato flour;
volume and heavier - 7/8 cup rice flour;
product. - 1 1/3 cups rolled oats;
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
- 1 ¼ cups rye flour;
- 1/8 cup soy, cottonseed, peanut or carob flour
plus 7/8 cup all purpose flour;
- 1/3 cup wheat germ plus 2/3 cup all- purpose
flour
- 1 cup minus 1 Tbsp whole wheat flour.
• White, all 1 cup - 1 cup all purpose flour plus 1 ¼ tsp baking
purpose self- powder and ¼ tsp salt
rising
Garlic 1 clove, small - 1/8 tsp garlic powder or instant minced garlic;
- ½-1 tsp garlic salt (reduce amount salt called for in
recipe).

Gelatin, flavored 3-oz package - 1 Tbsp plain gelatin plus 2 cups fruit juice.
Ginger, candied or 1 Tbsp - 1/8 tsp powdered ginger
raw
Herbs , fresh 1 Tbsp - 1 tsp dried herbs.
Honey 1 cup - 1 ¼ cup sugar plus ¼ cup liquid ( use liquid called
for recipe).
Horseradish, grated 1 tbsp - 2 Tbsp bottled horseradish
fresh
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Italian seasoning 1 tsp - ¼ tsp basil, 2/3 tsp dried parsley, and pinch
oregano.
Lemon 1 lemon - 1 to 3 Tbsp juice, plus 2 to 2 ½ tsp grated rind
• whole

• Juice 1 tsp - ½ tsp vinegar

• Grated rind or 1 tsp - ½ tsp lemon extract

peel
Lemon grass 1 Tbsp - 1 Tbsp lemon peel
Maple sugar, grated 1 Tbsp ½ cup - 1 Tbsp white sugar;1 cup maple syrup ( decrease
liquid by ½ cup)
Maple syrup About 2 cups - Combine 2 cups sugar and 1 cup water, bring to clear
boil; take off heat; add ½ tsp maple flavoring
Marshmallow 1 cup - 10 large marshmallows.
miniature
Mayonnaise (for use 1 cup - 1 cup yogurt, sour cream or cottage cheese
in salads and salad pureed in blender ( use for all or part of
dressings) mayonnaise called for in recipe)
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Milk 1 cup - 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp
• Buttermilk or vinegar or lemon juice; let stand 5 minutes;
sour - 1 cup sweet milk plus 1 ¼ -1 ¾ tsp cream of
tartar
- 1 cup yogurt ( plain)

• skim 1 cup - 1/3 cup instant nonfat dry milk plus 7/8 cup
water.
• Whole 1 cup - ½ cup evaporated milk plus ½ cup water;
- 1 cup skim, 2 % or reconstituted dry milk;
- 1 cup soy or almond milk
- 1 cup fruit juice or potato water in baking;
- 1 cup water plus 1 ½ tsp butter in baking;
- 1 cup buttermilk plus1/2 tsp baking soda (decrease
baking powder by 2 tsp.)

• Sweetened 1 cup - Combine 1 cup plus 2 tbsp dry milk with ½ cup
condensed warm water and ¾ cup sugar, mix well, may set pan
in bowl of hot water to dissolved sugar.
Mint leaves, fresh ¼ cups - 1 Tbsp dried mint leaves
chopped
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Molasses 1 cup - ¾ cup sugar, increase liquid by 5 tbsp, decrease
baking soda by ½ tsp, add 2 tsp baking powder;
- ¾ cup sugar plus 1 ¼ tsp cream of tartar,
increase liquid in recipe by 5 Tbsp.

Mushrooms, fresh 1 lb - 3 oz dried plus 1 ½ cups water;

- 1 8-oz can, drained weight.
Mustard dry 1 tsp - 1 Tbsp prepared mustard;
- 12 tsp mustard seeds.

Nuts 1 cup - 1 cup rolled oats, browned ( in baked products).

Oil (for sauteing) ¼ cup - ¼ cup melted margarine, butter, bacon drippings,
shortening or lard.
Onion 1 small - ¼ cup chopped, fresh onion;
- 1 1/3 tsp onion salt;
- 1 to 2 Tbsp instant minced onion;
- 1 tsp onion powder.
Onion powder 1 tswp - ¼ cup fresh onion chopped.
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Orange 1 medium - 6 to 8 Tbsp juice; ¾ cup diced; 2 to 3 Tbsp
grated rind

Orange peel, dried 1 Tbsp - 2 or 3 Tbsp grated fresh orange peel (peel of
medium orange).
Parsley fresh 1 Tbsp - 1 tsp parsley flakes

Pepper, white 1 tsp - 1 tsp black pepper.

Peppers, green or 1 Tbsp - 3 Tbsp fresh bell pepper, dried chopped
red bell, dried
Pimento 2 Tbsp, chopped - 3 tbsp fresh red bell pepper;
- 1 Tbsp dried red pepper, rehydrated.
Pumpkin pie spice 1 tsp - ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp all spice and
1/8 tsp nutmeg.
Rennet 1 tablet - 1 Tbsp liquid rennet.
Rice 1 cup cooked - 1 cup converted, regular brown or wild rice , cooked
- 1 cup bulgur or pearl barley, cooked
Rum ¼ cup - 1 Tbsp rum extract plus enough liquid to make ¼
cup.
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
Shortening , melted 1 cup - 1 cup cooking oil

Solid 1 cup - 1 cup minus 2 tbsp lard;

- 1 cup butter or margarine (decrease salt in
recipe by ½ tsp)
Sugar 1 cup - 1 cup granulated sugar;
• Brown - 1 cup granulated sugar plus ¼ cup unsulphured
molasses;
- ½ cup liquid brown sugar.

• Confectioners or 1 cup - ¾ cup granulated sugar (for uses other than baking)
powdered
• Granulated 1 cup - 1 cup firmly packed brown sugar;
- 1 1/3 cup confectioners sugar (for uses other than baking);
- 1 cup corn syrup, reduce other liquid by ¼ cup
- 13/16 cup honey; reduce liquid in recipe by 3 Tbsp for
every cup of honey added; add a pinch of baking soda to
neutralize acidity
- ¾ to 1 cup maple syrup minus 3 Tbsp other liquid;
- 1 cup molasses or sorghum plus ½ tsp baking soda; omit
or decrease baking powder by 1 tsp; reduce other liquid by
6 Tbsp
- 1 cup raw sugar.
 INGREDIENT EQUIVALENTS
INGREDIENT AMOUNT SUBSTITUTIONS
• Noncaloric 1/8 tsp - 1 tsp granulated sugar;
solution 2 Tbsp - 1 cup granulated sugar.

• Noncaloric grains ¼ tsp - 1 tsp granulated sugar

¼ cup - 1 cup granulated sugar

Tapioca, quick 1 ½- 2 Tbsp - 4 Tbsp pearl tapioca, soaked.

cooking
• Quick-cooking 1 Tbsp - 1 Tbsp flour
for thickening
Tomatoes , fresh 2 cups, chopped - 1 16-oz can drained

• Packed 1 cup - ½ cup tomato sauce plus ½ cup water.

• Canned 1 cup - 1 1/3 cups diced tomatoes simmered 10 minutes.

Tomato juice 1 cup - ½ cup tomato sauce plus ½ cup water.

Substitute the following
ingredients, choose your
answer from the box. Letters
only.
D 1. 1 cup nuts
___
B 2. 1 small onion
___
___ 3. 1 medium orange
C 4. 1 tablet rennet
___
E 5. 1 cup shortening, melted
___
a.½ tsp vinegar
b.1 tsp onion powder
c.1 Tbsp liquid rennet
d.1 cup rolled oats, browned ( in bake
products)
e.1 cup cooking oil
REMEMBER:
Not only can substitution save the day when you lack
an ingredient called for in a recipe, but it also enables
you to make a recipe better for you. That’s helpful
whether you are trying to improve your overall eating
pattern or are cooking for a specific health condition.
Although you may hesitate to change a recipe for fear
of ruining it, remember that recipes are simply
instructions for combining and processing a group of
ingredients. “Recipes are crafted by people who
simply had ideas about what ingredients may work
together, but there’s no reason you can’t change
them,” 
ASSIGNMENT:

Answer self check 1.2 on your learning packets

THANK YOU FOR
LISTENING!