Module 3 lesson 1- unit and recipe conversion

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

LESSON 1
Prepared by:
ENT 106: Pricing & Costing
UNIT AND RECIPE CONVERSION

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.

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.

How many tablespoon of sugar are
needed for a recipe requiring ½ cup?
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

Technique 2
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.

How many grams of all purpose flour
are necessary if the recipe requires for 2
cups?
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

Solution 2
16T 15g
1 cup 1T
2 cups
X
X = 480g
Convert 8 cups to quarts.
Solution:
8 cups
X
240 ml 1L 0.946 qt
1 cup 1000ml 1L
X
X = 1.82 qts.

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

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

6. 2.25 li = _________ml
7. 12 oz = _________g
8. 5 lb = _________oz
9. ½ c = _________ml
10. 3.1pt= _________c

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

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

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
Convert 150 ˚C to degree Fahrenheit
Solution:
˚F = (1.8 x ˚C) + 32
X˚F = (1.8 x 150˚C) + 32
X = 302 ˚F

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

3.1
T

THE END
ENT 106: Pricing &
Costing

Module 3 lesson 1- unit and recipe conversion

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