SECOND QUARTER

TLE 9 – FOOD PROCESSING

Food Processing Measurement Tools
 Measuring spoons
 Measuring cups
 Liquid measuring cup/Measuring Glass
 Weighing scale

Food Processing Measurement Abbreviations

(Standard and Metric)
Abbreviation Measurement
tbsp tablespoon
tsp teaspoon
oz ounce
fl. oz fluid ounce
c cup
qt quart
pt pint
gal gallon
lb pound
mL milliliter
g grams
kg kilogram
l liter

Measuring Liquid Ingredients vs. Dry Ingredients

Dry ingredients and liquid ingredients should be treated differently when measuring.
Measuring cups and spoon sets are generally intended for dry ingredients, while liquid measuring cups are (obviously)
intended for liquid ingredients.
Using the right measuring tools will ensure exact measurements.

How to measure dry ingredients:

 When measuring dry ingredients, do not scoop the measuring cup into a bowl or container, instead spoon the dry
ingredient in.
 Overfill the measuring cup with the flour, then take a straight edge and level it.
 Make sure you do not shake the measuring cup while filling it, because then you’ll overpack the ingredient.
(Follow the same steps for other dry ingredients, but an exception to this rule is brown sugar. The correct way to
measure brown sugar is to pat down the sugar as you go along.)

How to Use Liquid Measuring Cups/Glass

 To measure liquids, place an appropriately sized liquid measuring cup on a flat, stable surface (don't just hold it in your
hand!).
 Pour in your liquid until it is just under the line.
 Squat or bend down so that your eye is exactly level with the graduation.
(The Meniscus. When water is placed in a glass or plastic container the surface
takes on a curved shape. This curve is known as a meniscus. Volumetric
glassware is calibrated such that reading the bottom of the meniscus, when it is
viewed at eye level, will give accurate results. Viewing the meniscus at any other
angle will give inaccurate results
The shape of that top surface of the liquid is called a meniscus.)

How to Measure by Weight

To measure ingredients by weight, start by placing your mixing bowl or tray on top of your scale
and hitting the "tare" or "zero" button. This will account for the weight of the bowl and set your
scale's counter back to zero.

Ounces vs Fluid Ounces

 Using ounces vs fluid ounces comes back to the liquid ingredients vs dry ingredients.
Ounces measure weight, while fluid ounces measures volume.
Dry ingredients are measured in ounces (by weight), while liquid ingredients are measured in fluid ounces (by volume).

Conversions & Equivalents

Dry Measurements Conversion Chart

Teaspoons Tablespoons Cups
3 tsp 1 tbsp 1/16 c
6 tsp 2 tbsp 1/8 c
12 tsp 4 tbsp 1/4 c
24 tsp 8 tbsp 1/2 c
36 tsp 12 tbsp 3/4 c
48 tsp 16 tbsp 1c

Liquid Measurements Conversion Chart

Fluid Ounces Cups Pints Quarts Gallons

8 fl. oz 1c 1/2 pt 1/4 qt 1/16 gal
16 fl. oz 2c 1 pt 1/2 qt 1/8 gal
32 fl. oz 4c 2 pt 1 qt 1/4 gal
64 fl. oz 8c 4 pt 2 qt 1/2 gal
128 fl. oz 16 c 8 pt 4 qt 1 gal

Conversions (Metric to Standard Measurement)

Oven Temperatures Conversion
(Degrees) Celsius (Degrees) Fahrenheit
120 C 250 F
160 C 320 F
180 C 350 F
205 C 400 F
220 C 425 F

Liquid Measurements (Volume)

Metric Standard
1 mL 1/5 tsp
5 mL 1 tsp
15 mL 1 tbsp
240 mL 1 c (8 fl. oz)
1 liter 34 fl. oz

Dry Measurements (Weight)

Metric Standard
1g .035 oz
100 g 3.5 oz
500 g 17.7 oz (1.1 lb)
1 kg 35 oz

Standard to Metric Conversions

Standard Metric
What Does 1 Cup Equal?
1/5 tsp 1 ml 1 cup = 8 fluid ounces
1 tsp 5 ml 1 cup = 16 tablespoons
1 tbsp 15 ml 1 cup = 48 teaspoons
1 fl. oz 30 ml 1 cup = ½ pint
1c 237 ml 1 cup = ¼ quart
1 pt 473 ml 1 cup = 1/16 gallon
1 qt .95 l 1 cup = 240 ml
1 gal 3.8 l
1 oz 28 g
1 lb 454 g
Systems of Measurements
1. Metric
2. Standard

Categorization of Measurement Units

1. Mass/Weight Units

 Gram (g): The most commonly used unit for small quantities.
 Kilogram (kg): Standard unit for larger quantities, especially for bulk ingredients.
 Milligram (mg): Used for very precise measurements, like additives or spices.
 Ton (metric ton): Used for industrial-scale food production.

2. Volume Units

 Milliliter (mL): Used for small liquid quantities.

 Liter (L): The standard unit for larger volumes.
 Cubic meter (m³): For large-scale liquid storage and transportation.
 Teaspoon (tsp), Tablespoon (tbsp): Often used in recipe formulations for small volumes.
 Cup, Pint, Quart, Gallon: Common in the US system, mainly in culinary applications.

3. Temperature Units

 Celsius (°C): Standard for most food processing worldwide.

 Fahrenheit (°F): Commonly used in the US.
 Kelvin (K): Occasionally used for scientific calculations in food technology.

Activity 1: Give the abbreviation of the following measurement units:

1. Tablespoon 6. Gram
2. Teaspoon 7. Pint
3. Cup 8. Pound
4. Ounces 9. Milliliter
5. Kilogram 10. Quart

Activity 2: Make a list showing the 5 dry ingredients, 5 liquid ingredients and their appropriate measurements.

Dry Ingredients Sample Measurement Liquid Ingredients Sample Measurement

Activity 3:Categorized the following measurement Convert the following:

units:(Volume, Weights or Temperature)
1. 2 kg. – __ g (metric to metric)
1. C 2. 3 tsp - ___ ml. (standard to metric)
2. kg. 5. fl. oz.
3. qt.
Activity 4:
4. pt
Activity 5.

Read the story

The Tale of Millie the Metric Spoon and Ollie the Imperial Cup

In a quiet kitchen drawer, two old friends sat side by side: Millie the Metric Spoon and Ollie the Imperial Cup. Though they
had worked in the same kitchen for years, they rarely saw eye to eye.

Millie, polished and precise, always knew exactly how much she held. “I’m 5 milliliters!” she’d say proudly, measuring small
amounts with perfect accuracy. She liked things neat and tidy—multiplying or dividing by 10 was her specialty. For Millie,
everything just fit into place.

Ollie, on the other hand, was sturdy and a bit old-fashioned. He measured by ounces, cups, and pints, always relying on intuition
and a feel for the kitchen’s rhythm. “A dash here, a smidge there,” Ollie would say. “Cooking is an art, not a science!” He took
pride in tradition and didn’t care much for exact conversions.

One day, the chef decided to bake a cake that required both systems—grams of flour, ounces of butter, milliliters of milk, and
cups of sugar. Chaos broke loose as Millie and Ollie tried to work together.

“How much is 200 grams of flour in cups?” Millie asked, bewildered.

“And how do I know what 50 milliliters looks like in ounces?” Ollie grumbled.

But then the chef pulled out a special chart—a conversion guide. Suddenly, everything made sense! 200 grams of flour was about
1.6 cups, and 50 milliliters was 1.7 ounces.

For the first time, Millie and Ollie worked side by side, converting and measuring together. The cake came out perfect. Not too
sweet, not too dense—just right. As they rested back in the drawer, they realized something important.

“Looks like we’re better together,” said Millie.

“Agreed,” Ollie replied. “Maybe it’s not the units that matter, but how we use them.”

Comprehension Questions
1. Who are the main characters in the story?
2. What is Millie’s specialty in measuring?
3. What units does Ollie the Imperial Cup typically use?
4. What problem did Millie and Ollie face when working together?
5. How did they solve the problem?
6. What did they realize at the end of the story?

Activity 6. Drill on the conversion of measurements

1. 16 C. – __ fl. oz
2. 180  F - ___  C
3. 4000 g. - ___ lb.

Summative Test #1
I. Write the abbreviation of the following measurement units and categorized each unit. (V for volume, W for weights or T
for temperature). (30 points)
1.

2. Tablespoon 7. Gram
3. Teaspoon 8. Pint
4. Gallon 9. Pound
5. Ounces 10. Milliliter
6. Kilogram 11. Quart

II. Conversion of Measurement . (15 points)

1. 42 C. – __ fl. oz
2. 45  C - ___  F
3. 2.7 kg - ___ g