7/8

TLE – HE - COOKERY
Quarter 1 – Module 3:

CONVERSION AND SUBSTITUTION OF

MEASUREMENTS
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 3: Conversion and Substitution of Measurements
First Edition, 2020

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Published by the Department of Education

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Undersecretary: Diosdado M. San Antonio

Development Team of the Module

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 7/8

TLE
Quarter 1 – Module 3:
Conversion and Substitution of
Measurements
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education 7/8 COOKERY

Alternative Delivery Mode (ADM) Module on Conversion and Substitution of
Measurements!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

For the learner:

Welcome to the Technology and Livelihood Education 7/8 COOKERY

Alternative Delivery Mode (ADM) Module on Conversion and Substitution of
Measurements!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

ii
This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

iii
At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

iv
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Conversion and Substitution. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Identify systems measurements.
2. Convert systems of measurement according.
3. Display patience in measuring and converting ingredients.

1
 What I Know

I. Direction: Put a check (√) mark in the appropriate column that best describes
your present level of knowledge on each enlisted competency. Write your answer
on your notebook.

Knowledge Not Much A little A Lot

1. I know the different systems of measurement
2. I know how to determine the different systems
of measurement
3. I know how to convert systems of measurement
according to recipe requirement
4. I know how to substitute ingredients
5. I know the different substitution of ingredients
6. I know how to perform substitution of
ingredients according to recipe

II. Give at least five (5) systems of measurement.

1. __________________________
2. __________________________

III. Answer the following questions on your notebook.

1. What is the difference between metric and apothecary systems of

measurements?

2. What are the most frequently used conversions?

2
 Lesson
CONVERSION AND SUBSTITUTION OF
2 MEASUREMENTS

This lesson aims to discuss the conversion and substitution of ingredients

used in Cookery.

What’s In

How do you or your parents/guardians measure ingredients at home?

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners. The
following are information that would lead to
the activities and assessment. Some
activities may need your own discretion
upon checking, or you may use rubric if
provided. Please review the activities and
answer keys and amend if necessary.

3
 What’s New

Direction: Answer the conversion activity below on your notebook.

1. 3 teaspoons = ________ tablespoon

2. 1 pound = _________ pound
3. 2 cups = _________ ounces
4. 1 pint = _________ cups
5. 1 gallon = _________ quarts

What is It

What is conversion and substitution?

Conversion, as defined in the Merriam dictionary, is the act of changing

from one form to another.

Substitution, as defined in Merriam dictionary, is the act of replacing from

one thing with another.

Household Measurement System

The household measurement system is the system that most of us use

at home, usually in the kitchen. The household system uses measurements for
drops, teaspoons, tablespoons, ounces, cups, pints, quart, gallons, and pounds.

There are some similarities and differences between the household

system of measurements and the apothecary system of measurements. For
example, a fluid ounce is the same for both the household system of
measurements and the apothecary system of measurement. There are some
differences as well; for example, the pound that is used to determine weight is
different between these systems. In the apothecary system, there are twelve (12)
ounces in a pound, and, in the household system of measurements there are
sixteen (16) ounces, and not twelve (12) ounces, in the household system of
measurements.

Below is a table that displays household units of measurement and

their approximate equivalents in another measurement system, such as the
apothecary and the metric measurement systems. It is necessary that you
memorize these equivalents so that you will be able to convert from one
measurement system to another.

4
 UNIT OF MEASUREMENT APPROXIMATE EQUIVALENT(S)
1 teaspoon 3 teaspoons = 1 tablespoon
1 tablespoon 1 tablespoon = 3 teaspoons
1 liquid ounce 1 fluid ounce = 2 tablespoons
1 ounce (weight) 16 ounces = 1 pound
1 cup 1 cup = 8 ounces

1 cup = 16 tablespoons
1 pint 1 pint = 2 cups
1 quart 1 quart = 2 pints

1 quart = 4 cups
1 gallon 1 gallon = 4 quarts

1 gallon = 8 pints
1 pound 1 pound = 16 ounces

Apothecary System of Measurement

The apothecary system of measurement is one of the oldest forms of

measurement. In the 1970's, the United States practically abolished this system but
some still use it.

In the apothecary system, the basic measurement of weight is the grain (gr).
The other forms of measurement for weight in this system include the scruple, the
dram, the ounce and the pound.

For volume, the basic unit of measurement is the minim (m). A minim is
equivalent to the amount of water in a drop, which is also equal to one grain. Other
measurements for volume include a fluid dram, a fluid ounce, a pint, a quart and a
gallon.

Lower case Roman numerals are used in this system of measurement and
these Roman numerals follow the unit of measurement. For example, 4 grains is
written as gr iv.

Below is a table showing the weight and volume apothecary system

measures and their approximate equivalents.

WEIGHT APPROXIMATE VOLUME APPROXIMATE

EQUIVALENT (S) EQUIVALENT (S)

1 grain (gr) Weight of a grain 1 minim Quantity of water

of wheat in a drop

5
 60 mg or

1 grain
1 scruple 20 grains (gr xx) 1 fluid dram 60 minims
1 dram 3 scruples 1 fluid ounce 8 fluid drams
1 ounce 8 drams 1 pint 16 fluid ounces
1 pound 12 ounces 1 quart 2 pints
1 gallon 4 quarts

Metric System

The metric system is the most commonly used measurement system around
the globe with the exception of the United States.

Volume measurements are liters (L), cubic milliliters (ml) and cubic
centimeter (cc). This system's volume measurements are used for oral medications,
like cough syrups, and with parenteral drug dosages used intramuscularly,
subcutaneously and intravenously.

The units of weight in this system include kilograms (kg), grams (g),
milligrams (mg) and micrograms (mcg).

The metric system is for all the people for all the time." (Condorcet, 1791).
Four everyday measuring devices that have metric calibrations: a tape measure
calibrated in centimetres, a thermometer calibrated in degrees Celsius, a kilogram
weight and an electrical multimeter that measures volts, amperes and ohms.

LENGTH EQUIVALENT VOLUME EQUIVALENT WEIGHT EQUIVALENT

1 0.001 meter 1 0.001 liter 1 0.001 gram

millimeter milliliter milligram (g)
(mm) (mL) (mg)

1 0.01 meter 1 0.01 liter 1 0.001 gram(g)

centimeter centiliter centigram
(cm) (cl) (cg)

1 decimeter 0.1meter 1 deciliter 0.1 liter 1 0.1 gram (g)

(dm) (dl) decigram
(dm)

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 1 kilometer 1000 meters 1 kiloliter 1000 liters 1 1000 grams
(km) (kl) kilogram (g)
(kg)

1000 1 liter 1 2.2 pounds

milliliters kilogram (lbs.)
(mL) (kg)

1 cubic 1 pound 43,592

milliliter centimeter (lb.) milligrams
(mL) (cc) (kg)

10 1 centimeter 10 1 centiliter 1 pound 45,359.237

millimeters (cm) milliliters (cl) (lb.) centigrams
(mm) (mL) (cm)

10 1 decimeter 10 1 deciliter (dl) 1 pound 4,535.9237

centimeters (dm) centiliters (lb.) decigrams
(cm) (cl) (dg)

10,000 1 kilometer 10,000 1 kiloliter (kl)

decimeters (km) deciliters
(dm) (dc)

Converting Within and Between Measurement Systems

The table below shows conversion equivalents among the metric, apothecary and household
measurement systems.

METRIC APOTHECARY HOUSEHOLD

1 milliliter 15-16 minims 15-16 drops

4-5 milliliters 1 fluid dram 1 teaspoon or 60 drops

15-16 milliliters 4 fluid drams 1 tablespoon or 3-4

teaspoons

30 milliliters 8 fluid drams or 1 fluid 2 tablespoons

ounce

7
 240-250 milliliters 8 fluid ounces or 1/2 1 glass or cup
pint

500 milliliters 1 pint 2 glasses or 2 cups

1 liter 32 fluid ounces or 1 4 glasses, 4 cups or 1

quart quart

1 milligram 1/60 grain

60 milligrams 1 grain

300-325 milligrams 5 grains

1 gram 15-16 grains

1 kilogram 2.2 pounds

Most Frequently Used Conversations

The most frequently used conversions are shown below. It is suggested that
you memorize these. If at any point you are not sure of a conversion factor, look it
up. Do NOT under any circumstances dispense or prepare a medication that you
are not certain about. Accuracy is required.

 1 Kg = 1,000 g
 1 Kg = 2.2 lbs.
 1 L = 1,000 mL
 1 g = 1,000 mg
 1 mg = 1,000 mcg
 1 gr = 60 mg
 1 oz. = 30 g or 30 mL
 1 tsp = 5 mL
 1 lb. = 454 g
 1 tbsp. = 15 mL

Converting From One System of Measurement to Another

Converting one system of measurement to another system of measurement

requires that you know, or you are able to look up, the equivalent unit of
measurement for the different systems of measurement.

For example, if you have to convert km to miles, you will have to know how
many kms in a mile or how many miles there are in a km; if you have to convert
grains to grams, you will have to know how many grains in a gram or how many

8
grams there are in a grain; and if you have to convert mg to grains, you will have to
know how many mgs in a grain or how many grains there are in a mg.

Once you know the conversion equivalent, you would set up and solve an
equation that can be done in a number of different ways, however, for the purpose
of this review, we will use ratio and proportion as you have learned earlier in this
TEAS review.

Here is an example:

If there are 2.2 pounds in one kilogram, how many kilograms are there in
160 pounds?

 Pounds : Kilograms = Pounds : Kilograms

 2.2 Pounds : 1 Kilograms = 160 Pounds : x Kilograms
 2.2 x = 160
 x = 160 / 2.2
 x = 72.73 kg rounded off to the nearest hundredth
 Answer - 72.73 kg is equivalent to 160 pounds

Here is another example:

Example 1:

How many mg are there in 34 grains? (1 gr = 60 mg)?

 Mg : Gr = Mg : Gr
 60 mg : 1 gr = x mg : 34 gr
 x = 60 x 34
 x = 2040 mg
 Answer - 2040 mg is equivalent to 34 gr

Example 2:

How many mL are there in 4 tablespoons? (1 tbsp. = 15 mL)

 Tbsp. : mL = Tbsp. : mL
 1 tbsp. : 15 mL = 4 tbsp. : x mL
 x = 15 x 4
 x = 60 mL
 Answer - 60 mL is equivalent to 4 tablespoons.

Example 3:

How many mL are there in 4 teaspoon? (1 tsp = 5 mL)

 Tsp : mL = Tsp : mL
 1 tsp : 5 mL = 4 tsp : x mL

9
  x=5x4
 x = 20 mL
 Answer - 20 mL is equivalent to 4 teaspoons.

Example 4:

How many grams are there in 4 pounds? (1 lb. = 454 g)

 Pounds : Grams = Pounds : Grams

 1 lb. : 454 g = 4 lbs. : x g
 x = 454 x 4
 x = 116 g
 Answer - 116 g is equivalent to 4 pounds.

Converting Centigrade(Celsius) and Fahrenheit Temperatures

Three of the primary areas where these different units of temperature are
significant and important in our everyday lives are in the areas of:

 The freezing point of water

 The boiling point of water
 Converting temperatures from centigrade or Celsius temperature to
Fahrenheit temperature is done with the following calculation.
 Fahrenheit temperature = 1.8 x Celsius temperature + 32
 OR
 Fahrenheit temperature = 9 Celsius temperature + 32/5
 Here are examples using each of the above rules or equations.

Example 1:

Convert 54 degrees Celsius to a Fahrenheit temperature.

 Fahrenheit temperature = 1.8 x Celsius temperature + 32

 Fahrenheit temperature = 1.8 x 54 +32
 Fahrenheit temperature = 97.2 + 32
 Fahrenheit temperature = 129.2 degrees F
 Answer - 129.2 degrees F is equivalent to 54 degrees Celsius

OR

Convert 54 degrees Celsius to a Fahrenheit temperature.

 Fahrenheit temperature = 9 Celsius temperature + 32/5

 Fahrenheit temperature = 9 (54) + 32/5
 Fahrenheit temperature = 97.2 + 32
 Fahrenheit temperature = 129.2 degrees F

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  Answer - 129.2 degrees F is equivalent to 54 degrees Celsius

Example 2:

Convert 100 degrees Celsius to a Fahrenheit temperature.

 Fahrenheit temperature = 1.8 x Celsius temperature + 32

 Fahrenheit temperature = 1.8 x 100 +32
 Fahrenheit temperature = 180 + 32
 Fahrenheit temperature = 212 degrees F
 Answer - 212 degrees F is equivalent to 54 degrees Celsius

OR

Convert 100 degrees Celsius to a Fahrenheit temperature.

 Fahrenheit temperature = 9 Celsius temperature + 32/5

 Fahrenheit temperature = 9 (100) + 32/5
 Fahrenheit temperature = 180 + 32
 Fahrenheit temperature = 212 degrees F
 Answer: 212 degrees F is equivalent to 54 degrees Celsius

Converting temperatures from Fahrenheit to centigrade or Celsius temperature is

done with the following calculation.

Find the Celsius temperature when the Fahrenheit temperature is 129.2 degrees.

 Celsius temperature = Fahrenheit temperature -32 x 5/9

 Celsius temperature = 129.2 – 32 x 5/9
 Celsius temperature = 97.2 x 5/9
 Celsius temperature = 54 degrees Celsius

Common Ingredient Substitutions for Baking and Cooking

Ingredient Amount Substitution

1/2 teaspoon cinnamon,
Allspice 1 teaspoon 1/4 teaspoon ginger, and
1/4 teaspoon cloves
1 tablespoon flour OR 1
Arrowroot starch 1 teaspoon
teaspoon cornstarch
1 cup pancake mix OR 1
Baking mix 1 cup
cup Easy Biscuit Mixture
1/4 teaspoon baking
Baking powder 1 teaspoon
soda plus 1/2 teaspoon

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 cream of tartar OR 1/4
teaspoon baking soda
plus 1/2 cup buttermilk
(decrease liquid in recipe
by 1/2 cup)
4 teaspoons baking
powder OR 1 teaspoon
potassium bicarbonate
and 1/3 teaspoon
salt. NOTE: If the recipe
calls for an acidic liquid
Baking soda 1 teaspoon
such as sour cream,
yogurt, buttermilk,
vinegar, molasses, or
citrus juice, you should
replace it with the same
amount of whole milk
1 cup non-alcoholic
Beer 1 cup beer OR 1 cup chicken
broth
1 teaspoon imitation
brandy extract plus
Brandy 1/4 cup
enough water to make
1/4 cup
1 cup cracker
crumbs OR 1 cup matzo
Bread crumbs 1 cup
meal OR 1 cup ground
oats
1 bouillon cube plus 1
cup boiling water OR 1
tablespoon soy sauce
Broth: beef or chicken 1 cup
plus enough water to
make 1 cup OR 1 cup
vegetable broth
1 cup white sugar plus
1/4 cup molasses and
Brown sugar 1 cup, packed decrease the liquid in
recipe by 1/4 cup OR 1
cup white sugar OR 1

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 1/4 cups confectioners'
sugar
1 cup margarine OR 1
cup shortening plus 1/2
teaspoon salt OR 7/8 cup
Butter (salted) 1 cup vegetable oil plus 1/2
teaspoon salt OR 7/8 cup
lard plus 1/2 teaspoon
salt
1 cup shortening OR 7/8
Butter (unsalted) 1 cup cup vegetable oil OR 7/8
cup lard
1 cup yogurt OR 1
tablespoon lemon juice or
Buttermilk 1 cup
vinegar plus enough milk
to make 1 cup
1 cup shredded Colby
cheddar OR 1 cup
Cheddar cheese 1 cup shredded
shredded Monterey Jack
cheese
1 tablespoon chopped 1 tablespoon chopped
Chervil
fresh fresh parsley
1 cup canned or
homemade chicken broth
Chicken base 1 tablespoon
or stock. Reduce liquid in
recipe by 1 cup
1 (1-ounce) square of
unsweetened chocolate
plus 4 teaspoons
Chocolate(semisweet) 1 ounce sugar OR 1 ounce
semisweet chocolate
chips plus 1 teaspoon
shortening
3 tablespoons
unsweetened cocoa plus
Chocolate (unsweetened) 1 ounce
1 tablespoon shortening
or vegetable oil
1 (1-ounce) square
Cocoa 1/4 cup
unsweetened chocolate

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 1 (10.75-ounce) can
condensed cream of
Condensed cream of
1 (10.75-ounce) can celery, cream of chicken,
mushroom soup
or golden mushroom
soup
1 1/4 cup white sugar
plus 1/3 cup water OR 1
Corn syrup 1 cup
cup honey OR 1 cup light
treacle syrup
1 cup farmer's
Cottage cheese 1 cup cheese OR 1 cup ricotta
cheese
1 cup bread crumbs OR 1
Cracker crumbs 1 cup cup matzo mealOR 1 cup
ground oats
7/8 cup milk plus 1
Cream (half and half) 1 cup
tablespoon butter
1 cup evaporated
Cream (heavy) 1 cup milk OR 3/4 cup milk
plus 1/3 cup butter
1 cup evaporated
Cream (light) 1 cup milk OR 3/4 cup milk
plus 3 tablespoons butter
1 cup frozen whipped
Cream (whipped) 1 cup
topping, thawed
1 cup pureed cottage
cheese OR 1 cup plain
Cream cheese 1 cup yogurt, strained
overnight in a
cheesecloth
2 teaspoons lemon juice
Cream of tartar 1 teaspoon
or vinegar
Combine 1 cup of heavy
cream and 1 tablespoon
Crème fraiche 1 cup
of plain yogurt. Let stand
for 6
2 1/2 tablespoons of
1 whole (3 tablespoons or powdered egg substitute
Egg
1.7 oz) plus 2 1/2 tablespoons
water OR 1/4 cup liquid

14
 egg substitute OR 1/4
cup silken tofu
pureed OR 3 tablespoons
mayonnaise OR half a
banana mashed with 1/2
teaspoon baking
powder OR 1 tablespoon
powdered flax seed
soaked in 3 tablespoons
water
Evaporated milk 1 cup 1 cup light cream
8 ounces dry cottage
cheese OR 8 ounces
Farmer's cheese 8 ounces
creamed cottage cheese,
drained
1 cup applesauce OR 1
Fats for baking 1 cup
cup fruit puree
1 cup all-purpose flour
plus 1 teaspoon wheat
Flour--Bread 1 cup gluten (available at
health food stores &
some supermarkets)
1 cup all-purpose flour
Flour--Cake 1 cup
minus 2 tablespoons
7/8 cup all-purpose flour
plus 1 1/2 teaspoons
Flour--Self-Rising 1 cup
baking powder and 1/2
teaspoon of salt
7/8 cup all-purpose flour
plus 1 1/2 teaspoons
Flour--Self-Rising 1 cup
baking powder and 1/2
teaspoon of salt
1/8 teaspoon garlic
powder OR 1/2 teaspoon
Garlic 1 clove granulated garlic OR 1/2
teaspoon garlic salt--
reduce salt in recipe
Gelatin 1 tablespoon, granulated 2 teaspoons agar agar
2 teaspoons chopped
Ginger--dry 1 teaspoon
fresh ginger

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 1/2 teaspoon ground
Ginger--fresh 1 teaspoon, minced
dried ginger
1/2 cup chopped
onion OR 1/2 cup
Green onion 1/2 cup , chopped
chopped leek OR 1/2 cup
chopped shallots
1 cup macadamia
Hazelnuts 1 cup whole
nuts OR 1 cup almonds
1 tablespoon chopped 1 teaspoon (chopped or
Herbs--fresh
fresh whole leaf) dried herbs
Herring 8 ounces 8 ounces of sardines
1 1/4 cup white sugar
plus 1/3 cup water OR 1
Honey 1 cup
cup corn syrup OR 1 cup
light treacle syrup
3/4 teaspoon cayenne
Hot pepper sauce 1 teaspoon pepper plus 1 teaspoon
vinegar
1 cup tomato sauce plus
Ketchup 1 cup 1 teaspoon vinegar plus 1
tablespoon sugar
1 cup shortening OR 7/8
Lard 1 cup cup vegetable oil OR 1
cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
1/2 teaspoon
vinegar OR 1 teaspoon
Lemon juice 1 teaspoon
white wine OR 1
teaspoon lime juice
1/2 teaspoon lemon
Lemon zest 1 teaspoon extract OR 2 tablespoons
lemon juice
1 teaspoon vinegar OR 1
teaspoon white
Lime juice 1 teaspoon
wine OR 1 teaspoon
lemon juice
Lime zest 1 teaspoon 1 teaspoon lemon zest
1 cup almonds OR 1 cup
Macadamia nuts 1 cup
hazelnuts

16
Mace 1 teaspoon 1 teaspoon nutmeg
1 cup shortening plus
1/2 teaspoon salt OR 1
cup butter OR 7/8 cup
Margarine 1 cup vegetable oil plus 1/2
teaspoon salt OR 7/8 cup
lard plus 1/2 teaspoon
salt
1 cup sour cream OR 1
Mayonnaise 1 cup
cup plain yogurt
1 cup soy milk OR 1 cup
rice milk OR 1 cup water
or juice OR 1/4 cup dry
Milk--whole 1 cup milk powder plus 1 cup
water OR 2/3 cup
evaporated milk plus 1/3
cup water
1 tablespoon dried mint
Mint--fresh 1/4 cup chopped
leaves
Mix 3/4 cup brown sugar
Molasses 1 cup and 1 teaspoon cream of
tartar
Mix together 1 tablespoon
dried mustard, 1
Mustard--prepared 1 tablespoon teaspoon water, 1
teaspoon vinegar and 1
teaspoon sugar
1 cup chopped green
onions OR 1 cup chopped
shallots OR 1 cup
Onion 1 cup, chopped chopped leeks OR 1/4
cup dried minced
onion OR 1/4 cup onion
powder
1 tablespoon other citrus
Orange juice 1 tablespoon
juice
1 cup dried
currants OR 1 cup dried
Raisin 1 cup
cranberries OR 1 cup
chopped pitted prunes

17
 1 cup cooked barley OR 1
cup cooked bulgur OR 1
Rice--white 1 cup, cooked
cup cooked brown or wild
rice
1 cup dry cottage
Ricotta 1 cup cheese OR 1 cup silken
tofu
1/2 teaspoon rum
extract, plus enough
Rum 1 tablespoon
water to make 1
tablespoon
Saffron 1/4 teaspoon 1/4 teaspoon turmeric
Salami 1 ounce 1 ounce pepperoni
1 cup chocolate
candies OR 1 cup peanut
Semisweet chocolate butter or other flavored
1 cup
chips chips OR 1 cup chopped
nuts OR 1 cup chopped
dried fruit
1/2 cup chopped
onion, OR 1/2 cup
Shallots, chopped 1/2 cup
chopped leek OR 1/2 cup
chopped green onion
1 cup butter OR 1 cup
Shortening 1 cup margarine minus 1/2
teaspoon salt from recipe
1 cup plain yogurt OR 1
tablespoon lemon juice or
vinegar plus enough
Sour cream 1 cup cream to make 1
cup OR 3/4 cup
buttermilk mixed with
1/3 cup butter
1 tablespoon vinegar or
lemon juice mixed with
Sour milk 1 cup enough milk to make 1
cup: Let stand 5 minutes
to thicken

18
 1/4 cup Worcestershire
Soy sauce 1/2 cup sauce mixed with 1
tablespoon water
1 cube beef or chicken
Stock--beef or chicken 1 cup bouillon dissolved in 1
cup water
3/4 cup white sugar
mixed with 1/2 cup
water and 1 1/8 cups dry
Sweetened condensed powdered milk: Bring to a
1 (14-ounce) can
milk boil and cook, stirring
frequently, until
thickened, about 20
minutes
1 cup applesauce OR 1
Vegetable oil--for baking 1 cup
cup fruit puree
1 cup lard OR 1 cup
Vegetable oil--for frying 1 cup
vegetable shortening
1 teaspoon lemon or lime
Vinegar 1 teaspoon juice OR 2 teaspoons
white wine
1 cup brown sugar OR 1
1/4 cups confectioners'
White sugar 1 cup sugar OR 3/4 cup
honey OR 3/4 cup corn
syrup
1 cup chicken or beef
broth OR 1 cup fruit juice
Wine 1 cup
mixed with 2 teaspoons
vinegar OR 1 cup water
1 cake compressed
yeast OR 2 1/2
teaspoons active dry
Yeast-active dry 1 (.25-ounce) package
yeast OR 2 1/2
teaspoons rapid rise
yeast
1 cup sour cream OR 1
Yogurt 1 cup cup buttermilk OR 1 cup
sour milk

19
 Safety Cooking Measures
Cooking can be fun, but it is also important to be safe in the kitchen. There
are many potential hazards to be aware of so here are some useful tips for keeping
safe:
Spills: if you spill ingredients on the floor, clean up immediately to avoid
slipping.

Clothing: It’s a good idea to wear an apron and closed shoes or any PPE when
you are baking. This will keep your clothes clean and your feet safe from falling
objects or spills. It’s also a good idea to keep your hair tied back away from your face
to prevent it from falling into the food you are making.

Sharp implements and equipment: Cooking often requires the use of knives,
beaters, mixers and other implements and equipment which could be dangerous. Be
aware when using sharp knives. Never put your hand into a mixer or any other
equipment that is turned on or moving. Make sure your hands are dry before
touching electrical switches. If you do cut yourself, clean the wound and apply a
plaster before continuing. Always observe preventive measures when cooking.

Storage: Store your ingredients and equipment in such a way that they are
easy to reach and will not fall on you or anyone else or may cause any hazards. Keep
ingredients covered, preferably in a sealed container, to keep them fresh and free
from contamination.

What’s More

Direction: Complete the unit of measurement to each of the following. Write your
answer on the box provided below.

Measurement Systems

Metric Apothecary Household

15- 16 drops
1 pint
1 liter
1 glass or cup
1 fluid dram

20
 What I Have Learned

Write at least an essay about your learning on this lesson/module using the
following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Essay Rubrics

Areas of
Assessment A B C D
Presents ideas Presents ideas
in an original in a Ideas are too Ideas are
Ideas manner consistent general vague or
manner unclear
10 points 7 points 4 points 1 point
Organization Strong and Organized Some No
organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
10 points 7 points beg/mid/end beg/mid/end
4 points 1 point
Understandin Writing shows Writing shows Writing shows Writing shows
g strong a clear adequate little
understandin understandin understandin understandin
g g g g
10 points 7 points 4 points 1 point
Mechanics Few (if any) Few errors Several errors Numerous
errors errors
10 points 7 points 4 points 1 point

TOTAL POINTS: /40

21
 What I Can Do

Direction: Complete the table below.

Common Ingredient Substitutions for Baking and Cooking

Ingredient Amount Substitution

Baking powder 1 teaspoon
Buttermilk 1 cup
Cocoa 1/4 cup
Cream (heavy) 1 cup
Lard 1 cup
Lemon juice 1 teaspoon
Vinegar 1 teaspoon

Assessment

I. Direction: Select the letter of the correct answer. Write your answers on a
separate sheet of paper.

1. It is the act of changing from one form to another.___

A. conversion C. measurement
B. equivalent D. substitution

2. It is the act of replacing one from one form to another .____

A. conversion C. measurement
B. equivalent D. substitution

3. It is the oldest form of measurement. ___

A. apothecary C. metric
B. household D. all of the above

4. It is the most common system of measurement.

A. apothecary C. meter
B. household D. metric
5. One pint is how many milliliters in metric system?
A. 500 C. 700
B. 600 D. 800

6. How many pounds are there in one kilogram?

A. 1.2 C. 2
B. 2.2 D. 2.1

22
7. One gram is equivalent to how many milligrams?
A. 100 C. 1, 000
B. 10, 000 D. 1, 500

8. If there are 2.2 pounds in one kilogram, how many pounds are there in 32 kg.?
A. 64.4 C. 64
B. 70 D. 70.4

9. How many mL are there in 4.4 liters?

A. 4,400 C. 4,000
B. 400 D. 44,000

10. Convert 100 degrees Celsius to a Fahrenheit temperature.

A. 44 ͦF C. 45 ͦF
B. 54 ͦF D. 64 Fͦ

Additional Activities

Direction: Find the solution of the following conversion problems.

a. How many mL are there in 6 teaspoon?
b. 200 lbs = _____ kg
c. How many mL are there in 10 tablespoons?
d. How many pounds (lbs) are there in 150 kg?

23
 24
What I know
I. Answers may vary
II. Give at least five (5) systems of measurement.
1. teaspoon (also t or tsp.)
2. tablespoon (also T, tbl., tbs., or tbsp.)
3. fluid ounce (also fl oz)
4. gill (about 1/2 cup)
5. cup (also c)
6. pint (also p, pt, or fl pt - Specify Imperial or US)
7. quart (also q, qt, or fl qt - Specify Imperial or US)
8. gallon (also g or gal -
III.
1. What is the difference between metric and apothecary
systems of measurements?
Metric system of measurement is it is a decimal system, other
denominations of measure in the system are easily and quickly
generated as a 10nth multiple at the basic unit. To convert from larger
to smaller units, one need only move the decimal the appropriate
number of places to the right. The decimal is moved to the left to convert
from smaller to larger units. On the other hand, the apothecary system,
the basic measurement of weight is the grain (gr). The other forms of
measurement for weight in this system include the scruple, the dram,
the ounce and the pound.
2. What are the most frequently used conversions?
The Ten Most Frequently Used Conversions
3. 1 Kg = 1,000 g.
4. 1 Kg = 2.2 lbs.
5. 1 L = 1,000 mL.
6. 1 g = 1,000 mg.
7. 1 mg = 1,000 mcg.
8. 1 gr = 60 mg.
9. 1 oz. = 30 g or 30 mL.
10.1 tsp = 5 mL
Answer Key
 25
Assessment
1. A
2. B
3. C
4. D
5. A
6. B
7. C
8. D
9. A
10.B
What’s More
Measurement Systems
Metric Apothecary Household
1 milliliter 15-16 minims 15- 16 drops
500 milliliters 1 pint 2 glasses or 2 cups
1 liter 32 fluid ounces or 1 4 glasses, 4 cups or 1
quart quart
240-250 milliliters 8 fluid ounces or ½ 1 glass or cup
pint
4-5 milliliters 1 fluid dram 1 teaspoon or 60 drops
What’s In
Answers may vary
What’s New
1. 3 teaspoons = ________ tablespoon
2. 1 pound = _________ pound
3. 2 cups = _________ ounces
4. 1 pint = _________ cups
5. 1 gallon = _________ quarts
What I Have Learned
Answers may vary
What I Can Do

Ingredient Amount Substitution

1/4 teaspoon baking
soda plus 1/2 teaspoon
Baking powder
cream of tartar OR 1/4
1 teaspoon teaspoon baking soda
plus 1/2 cup buttermilk
(decrease liquid in recipe
by 1/2 cup)

1 cup yogurt OR 1
tablespoon lemon juice or
Buttermilk 1 cup
vinegar plus enough milk
to make 1 cup

Cocoa 1 (1-ounce) square

unsweetened chocolate
1/4 cup

Lard 1 cup shortening OR 7/8

1 cup cup vegetable oil OR 1
cup butter

1/2 teaspoon
vinegar OR 1 teaspoon
Lemon juice 1 teaspoon
white wine OR 1
teaspoon lime juice

1 teaspoon lemon or lime

Vinegar 1 teaspoon juice OR 2 teaspoons
white wine

330.69 ls d.
147.87 ml c.
90.72 kg b.
29.57 ml a.
Additional Activity
References
https://www.dummies.com/food-drink/recipes/measurement-abbreviations-
and-conversions/
https://www.tasteofhome.com/collection/how-to-measure-ingredients/
https://www.bakeinfo.co.nz/School-Zone/Baking-Basics/Safety-in-the-Kitchen
https://gltnhs-tle.weebly.com/lesson-22.html
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: [email protected]
Website: lrmds.depednodis.net