SELF-CHECK

Write yes in the line if the sentence is correct. Write no if it is incorrect.

_____1. Cups and bowls should be stored upside down.

_____2. Regular accounting and inventory of tools and equipment are important.

_____3. Monitoring is a procedure to bridge any performance gap based on standard to be followed.

_____4. Coordination with the maintenance committee for trouble shooting and repair is a must.

_____5. A checklist of performance standards is a guide for supervisors and managers in making inspection.

ACTIVITY
Look at kitchen tools and equipment in your home. Evaluate whether kitchen tool and equipment are properly
stacked and stored. Use report form such as (1) monitoring checklist and (2) Inventory of kitchen tools.

SUMMATIVE TEST FOR CHAPTER 2

I. Write true in the line if the statement is correct. Write false if it is incorrect.

___1. Composting is a method of controlling the decay of organic materials.

2. Cleaning is a primarily procedure in sanitizing.

3. The water to be used is soaking sugary and greasy dishes and utensils must be hot.

4. Taking away and disposing unnecessary items is called sorting.

5. Detergent is a cleaning substance like soap and dishwashing liquid.

6. Avoid lifting the broom at the end of stroke while sweeping.

7. It is not important to air-dry the floor after cleaning.

8. A solution of washing soda and water can be used in removing grease that accumulated on the wall of cooking
area.

9. Garbage must be dispose of every day.

10. Clean tables at work surfaces after using.

II. Encircle the letter of the correct answer.

1. Soap and dishwashing liquid are example of ______

a. acid cleaners b. detergent c. solvent cleaners

2. An effective cheap compound for rinsing kitchen tools and equipment is____

a. alcohol b. conditioner c. water

 3. _____ are good disinfectants for kitchen tools, utensils and equipment.

a. acid cleaners b. chemical sanitizers c. solvent cleaners.

4. Sodium borate is commonly known as _____

a. borax b. detergent c. fluoride

5. To make dishwashing easier, _______ dishes and utensils immediately after using.

a. set aside b. scrub c. soak

6. The hard water area of a dishwasher must be cleaned______

a. daily b. occasionally c. periodically.

7. Being free from dirt and unwanted objects is the major index of______

a. cleanliness b. luxury c. performance

8. Consuming goods properly to avoid leftover waste______

a. avoidance b. disposal c. reduction

9. ______ ventilation makes employees comfortable while doing their jobs.

a. over b. proper c. under

10. A ______ is a guide for supervisor and managers in making rounds or inspection.

a. checklist b. logbook c. questionnaire

III. Enumerate the following:

A. Waste management and technique

1.

2.

3.

4.

5.

B. Correct order of dishwashing.

1.

2.

3.

4.

5.
CHAPTER 3:
PEERFORMANCE OF MENSURATION AND CALCULATION
“Good use of time is the universal ingredient in cooking a palatable dish- doesn’t matter if you are baking,
boiling, frying, brewing, or grilling.”

LESSON 1:
CARRYING OUT MEASUREMENTS AND CALCULATIONS IN A REQUIRED TASK

TECHNICAL ITEMS
Accurate- conforming exactly to a standard
Compact- packed in to small container
Lump- small, shapeless mass
Recipe- formula for preparing food that contain a list of quantified ingredients
Shredded- torn cuts into small fragments or into strips

Introduction
Mensuration is the process of obtaining or determining a definite magnitude of physical quantity or dimension of
something. In cookery, weight, volume, or unit may measure ingredients. Accuracy in measuring ingredients are very
important so the finish product will conform to the palatability standards of food. Measuring tools are needed to prepare
the exact amount of ingredients called for recipe. Correct measuring techniques must be observed to ensure quality of
finish products.

MEASURING ABBREVIATION
Accurate and precise measuring is the key to successful cooking. The following information will help you be
more familiar with measurement used in cooking.

Abbreviations
Table 2. Kitchen measurements abbreviation
Dash- d Ounce- oz
Teaspoon- tsp or t Puond-lb
Tablespoon- tbsp or T Gram- g
Cup- c Kilogram- kg
Pint- pt Centimeter- cm
Quart- qt Decimeter- dm
Gallon- gal Inches- in
Peck- pk Piece- pc
Bushel- bu Minute- min
Liter- L Hour- hr
Milliliter- ml ⁰C- degree Celsius
Cubic centimeter- cc ⁰F- degree Fahrenheit

Measurements and their equivalent

Table 3. Kitchen measurements and their equivalents

English System Metric System

Dash= less than ¼ tsp o.92 ml
1 tbsp 5 ml= 5 cc
1 tbsp= 3 tsp 15 ml
2 tbsp= ¼ c 30 ml
4 tbsp= ¼ c 60 ml
 1 80 ml
5 tbsp+ 1𝑡𝑠𝑝 = 2 𝑐
8 tbsp= ½ c 120 ml
2 160 ml
10 tbsp+2 𝑡𝑠𝑝 = 3 𝑐
16 tbsp= 1 c 240 ml
2 c= 1 pt= 16 oz 475 ml
4 c= 2pt= 1 qt 950 ml
4qt=1 gal 3.8 L
1.06 qt 1,ooo ml = L
1 pk= 8 qt 7.57 L
1 bu= 4 pk 35.239 L
16 oz= 1 lb 453.6 g or 454 g
1 o= 2 tbsp 28.35 g
2.2 lbs 1 kg=1000 g
1 in 2.54 cm
12 in = 1 ft 30.48 cm

Approximate Can Sizes

TABLE 4. Approximate can sizes

Can size Contents Weight
6 ounces ¾ cup 6 ounces
8 ounces 1 cup 8 ounces
No.1 1 1/3 cup 11 ounces
12 ounces 1 ½ cup 12 ounces
No. 303 2 cups 16 to 17 ounces
No.2 2 ½ cups 20 ounces
No.2 ½ 3½ 27 to 29 ounces

SELF-CHECK 1
Calculate the equivalent of the following:

1. 4 tablespoon =________ cup

2. 2 cups =_________pint
3. 2 inches =_________centimeters
4. 1pound =_________ ounces
5. 1 pint =_________ ounces

MEASURING TOOLS AND EQUIPMENT

Measuring tools and equipment are important for accurate measurements of ingredients called for recipe. Volume, weight
or unit may measure ingredients. The following are the types of measuring tools.

1. Measuring cups for dry ingredients are 1/8 cup, ¼ cup, 1/3 cup, ½ cup, and 1 cup. These area standardized
nested cups used to measure dry ingredients such as flour, cornstarch, and sugar. These can also be used to measure
semisolid fats.
2. Measuring cups for liquids are glasses or transparent plastic cups with graduating marks hat range from ¼ cup,
½ cups, ¾ cups and 1 cup, while on other side is 50 ml, 100 ml, 150 ml, 200 ml and 250 ml (1/4 liter)
3. Measuring spoons come indifferent sizes such as ¼ tsp, ½ tsp, 1 tsp, ¼ tbsp., ½ tbsp., and 1 tbsp. The
measuring spoons and measuring cups for dry ingredients are usually made up of aluminum, stainless steel, and plastics.
From the standpoint of durability, those made up with stainless steel are more preferable.
 4. Thermometer measure the temperature of substance or the food being cooked. Commonly used are meat
thermometer and the candy thermometer. Another kind of thermometer is the oven thermometer.
5. Timer measure the cooking period for recipe. Once it is set, it will give a signal when cooking time is up.
6. Weighing scale, which measure large quantities, consist of graduated system of standard units of weights.

SELF-CHECK 2
Identify the measuring tool or equipment being described. Writ your answer on the line.

______1.This measuring tools are used for small amount of ingredients.

______2.This are used in measuring the heat in food.
______3. These are nested cups of varying sizes,
______4.This used for measuring liquid ingredients.
______5. This is used for measuring large quantities of dry ingredients.

MEASURING INGREDIENTS CORRECTLY

Providing the right kind of the right amount f ingredients listed in recipe is very important. Accurate
measurements will surely produce quality products. Besides using appropriate measuring tools and equipment, there is a
needed for the cook to observe the correct way of using measuring the ingredients. Here are the techniques that will make
your cooking a huge success, especially when baking cakes, cookies, pies, and breads.

Dry Ingredients
a. Flour
> sift the flour in to a utility tray or waxed paper.
>Spoon flour in to the measuring cup until it over flows. Do not tilt or shake the cup for accuracy.
> Level off using spatula or any straight- edged tool.
b. Refined sugar
>For white sugar sifting is the best optional. Spoon sugar into measuring cup until its overflows. Do not shake or
tilt the cup.
> Level off with spatula or any straight edge of a knife.
c. Brown sugar
> Remove the dirt and other unwanted particles.
> Pick up the lumps. Roll them up or press using the tines of fork.
>Pack sugar into measuring cup until impact.
> Level off using straight –edged tool.
d. Baking powder and baking soda
> Remove the lumps, if there is any.
>Dip the spoon, and then level it off.
e. Solid fats (butter, margarine, hydrogenated fat)
>Soften the shortening first.
>Fill the measuring cup and first firmly so that no space left.
> Level off the fat using spatula or straight edge of a knife.

Liquid Ingredients

Water, fruit juices, fresh and evaporated milk, cooking oil, and the like are referred to as liquid ingredients.
 Pour the liquid into transparent measuring cup up to desired or needed amount only.
 Read at eye level without lifting the cup for accurate measurement.

CONVERSION OF INGREDIENTS
Having proper conversion of measurements is very significant in cooking especially if you want to try recipes from
other countries. The succeeding tables help make converting cooking measurement easier and faster.
 TABLE 5.Ingredients quantity and equivalent
Ingredients Conversion
1 medium apple 1 cup(sliced)
1 medium orange 1/3 cup(sliced); ¾ cup (diced)
1 medium lemon 3 tablespoon juice
1 small onion ½ cup fresh onion (chopped) or 1 teaspoon onion powder
1 small clove garlic 1/8 teaspoon instant minced garlic or ½ to 1 teaspoon garlic
salt (reduce salt in the recipe)
1 cup of tomatoes (16 ounces) 2 cup fresh tomatoes( chopped)
1 cup tomato juice ½ cup tomato sauce + ½ cup water
1 whole bay leaf 1/8 to ¼ teaspoon of bay leaf( crushed) or ¼ to ½ teaspoon
broken
1 pound butter 2 cups
1 pound cheese 4 cups( shredded)
1 pound granulated sugar 2 cups
1 pound confectioner’s sugar 3 ½ to 4 cups
1 pound flour( sifted) 4 cups
1 cup flour 4 ounces
1 pound dried nuts 2 cups
15 ounces raisins 3cups
1 square chocolate 1 ounce
5 medium eggs( whole) 1 cup egg
8 medium egg white 1 cup egg white
12 medium egg yolks 1 cup egg yolks
1 pound brown sugar 2 ½ cups ( packed)

TABLE 6. Oven temperature conversion

Description Celsius (⁰C) Fahrenheit (⁰F)
Very slow or very cool 120 248
Slow or cool 150 302
Moderately slow 160-180 320-356
Moderate 190-200 374-394
Moderately hot 220-230 428-446
Hot 250-260 482-500

SUBTITUTION OF INGREDIENTS
Dishes are defined by certain ingredients. In case that ingredients stated in the recipe are not available, you can use
the following to make simple substitution.

TABLE 7. Substitute ingredients

Recipe ingredients Substitute
1 cup fresh milk ½ c evaporated milk+ ½ cup water;
½ c condensed milk+ ½ water; (reduce sugar in the recipe)
4 tbsp powdered milk+ ¼ cup water;
4 tbsp powdered skim milk + 2 tbsp butter+ 1/8 water
1 c whole milk 1 c reconstituted or non-fat dry milk+ 2tsp butter or
margarine; ½ evaporated milk+1/2 c water;
¼ dry sifted whole milk+ ¼ water
1 c sour milk or butter milk 1 tbsp vinegar or lemon juice+ enough milk to make 1 cup;
(let it stand for 5minutes); ¾ tsp cream of tartar+ 1 c sweet
milk ( plain yogurt)
1 c granulated sugar 1 ¼ c brown sugar, lightly packed; 1c honey-1/2+1/3 c
liquid; 1 ½ corn syrup-1.2 c liquid
 1 tbsp cornstarch 2 tbsp flour ( as thickening)
1 tbsp potato flour 2 tbsp flour ( as thickening)
1 c sifted cake flour ½ c sifted all-purpose flour
1 c pastry flour 1 c APF or bread flourless 2 tbsp
1 square chocolate (unsweetened) 3 tbsp (20g) cocoa + 1 tbsp (14 g) unsalted butter, vegetable
oil shortenings.
1 tsp baking powder ¼ tsp baking soda + ½ tsp cream of tartar; ¼ tsp baking
soda+ 1/4 -1/2 c molasses; ¼ tsp baking soda+ ½ c fully
soured milk; ¼ tsp baking soda= 1/2tsp vinegar or lemon
juice mixed with sweet milk to make ½ cup
1 tbsp active dry yeast 1 package (7 g) dry yeast or 1 compressed yeast cake.
1 c corn syrup 1 c granulated sugar+ ¼ c water; 1 c honey
1 c molasses ¾ c light or brown sugar + 1 ¼ tsp cream of tartar ( increase
liquid in recipe by 5 tbsp)
1 c honey 1 ¼ granulated or white sugar =1/2 c water
1 c coffee cream 9 (20 percent) 3 tbsp butter + 1/8 c milk
1 c heavy cream ( 40 percent) 1/3 c unsalted butter+ ¾ c milk
1 c catsup ( ketchup) 1 c tomato sauce +1/2 c sugar +2 tbsp vinegar or 1 c tomato
sauce+ 1 tbsp sugar + 1 tsp vinegar
1 c mayonnaise 1 c yogurt or sour cream
3 oz package flavored gelatin 1tbsp plain gelatin + 2 c fruit juice or 2 tsp agar agar
1 whole egg 2 large yolk eggs or 2 ½ tbsp sifted by whole egg powder+
2 ½ tbsp lukewarm water; or 3 ½ tbsp thawed frozen eggs
1 egg yolk (large) 11/3 tbsp egg yolk or 3 ½ tbsp frozen yolk
1 egg white 2 tbsp sifted dry egg white powder+ 2 tsp water or 2 tbsp
thawed frozen egg white
1 slice bread ¼ - 1/3 c bread crumbs; ¼ c cracker crumbs or 2 c rolled
oats
1 c cooking oil 1 c melted butter
1 c broth ( chicken or beef) 1 bouillon cube or 1 envelope (1 tsp) powdered broth base
or 1 tsp instant granules dissolved in water
1 tbsp lemon grass 1 tbsp lemon peel or zest
1 tsp lemon juice 1/2tsp vinegar
1 tsp grated rind ½ tsp lemon extract

SELF CHECK 3
A. give the equivalent measurement of the following:
1. 1 gallon = ______________
2. 8 table spoon = ______________
3.2 pints = _______________

B. Give the substitute for the following ingredients

1. 1 tbsp cornstarch =_________________
2. 1 mayonnaise =_________________
3. 1 c corn syrup =_________________

ACTIVITY
Demonstrate the prepare way of measuring these ingredients: flour or cornstarch, refined sugar, brown sugar, brown
sugar, margarine, and water.
LESSON 2:
CALCULATING COST OFPRODUCTION

TECHNICAL TERMS
Retail- price of a commodity intended for personal use
Vendor- person who is engaged in selling activities

Introduction
Production is the process of manufacturing raw materials for consumption. It involve the use of resource like money
or capital, machinery, equipment, and any physical facilities. In food processing or manufacturing, the kitchen or food
laboratory is necessary. It is where tool, equipment, machinery and miscellaneous items are used and kept.
Food products may be either for domestic consumption or for commercial purposes. For whatever purpose they
may be, it is a good practice to compute the cost production.

PRINCIPLES OF COSTING THE FINISH PRODUCTS

Price is the amount of money that a vendor sets for the items or products for sale. Pricing of goods is affected of
law supply and demand. The quality of the items, the climate, and the location of the business establishment are also factor
that affect the pricing ofgoods.IT is a good policy to sell goods at a lower price to attract more costumers. The decreased
amount in profit will be compensated by the increased volume of sales.

Calculating the selling price of finished products involves the knowledge about expenses, mark up, and mark up
percentage.
 Expenses refer to the cost of materials incurred in the production of goods.
 Markup is the difference between the expenses of the items to be sold and the selling price. It also called profit or
gain.
 Markup percentage is used to determine the selling price of the finish products. It is the quantity expressed in
percent that will be multiplied with the cost of production
 Selling price is the amount that a vendor sets in exchange for his or her products or goods.

Certainly, if the demand is high and the supply is low, the price is high; and if the demand is low and the supply is high, the
price is low. Nothing is questionable when it comes to quality. Climate and weather conditions greatly affect the prices of
food and clothing. More often than not,, commodities is super market and malls are more expensive than those in the
markets. This due to location of enterprise where in the rent in the market extremely low as compared to the well-known
establishments.
There are instances that call for reduction in price particularly if the goods are not moving. It is one way of
promoting the sale ability of the items. This price adjustment is called Mark down.

COMPUTING AND VALIDATING COST OF PRODUCTION

The price of goods vary from one place to another. Aside from factors that were already mention, such a law of
supply and demand, quality, climate and weather conditions, and location of the establishment, competition is another
determining factor. Selling your goods at lower price can attract more costumers. However, your profit must not be
compromised. Therefore, computing and validating the cost of production are important. By doing these, a vendor can arrive
at a reasonable price.
Suppose you, a vendor, want to compute the selling price of the polvoron when the total expenses in preparing 60
pc of polvoron isPHP150. You want a 20% markup percentage.

1. To determine the markup, multiply the total expenses or production cost with the desired markup percentage.

PHP150.00- total expenses in preparing polvoron

× 0.20- 20% markup percentage
PHP 30.00 - mark up or profit
2. To compute the selling price, add PHP30.00 to the total expenses.

Php150.00
+ 30.00
Php180.00- selling price of 60 pc polvoron

3. To calculate the retail price, divide Php180.00 by 60(yield)

Php180.00
60 = Php3.00- selling price of polvoron

4. To determine the markup percentage based on the cost of production, use this formula.

Markup% = markup
Production cost
PHP 30.00
PHP 150.00

=0.20
=20%
Another way of computing the selling price is by using this formula:
TE+50% TE
SP= Y

Where SP = selling price

TE= total expenses
Y = yield (number of serving or piece)

The following examples of food of computation will help you understand computing the selling price further.

Peanut Crinkles

Ingredients Cost

1c butter………………………………………………………………………….PHP 25.00
1 c peanut butter…………………………………………………………………35.00
2 c sugar…………………………………………………………………………20.00
3 pcs eggs (medium)…………………………………………………………….15.00
4 c cake flour………………………………………………………………….....20.00
2 tbsp baking soda…………………………………………………………….....10.00
Total expenses= PHP125.00

Yield: 50 pesos
Formula for computing the selling price.

SP= TE+50% TE
Y
SP= 125+62.50
50
=187.50
50
=PHP3.75/piece
 Brownies

Ingredients Cost
1 c butter ……………………………………………………………………. PHP25.00
2 c sugar ………………………………………………………………….. 20.00
6 pcs eggs(medium) ……………………………………………………………30.00
2 c cake flour……………………………………………………………………10
1 tbsp baking powder 5.00
½ c cocoa ………………………………………………………………………. 20.00
1 c chopped peanuts………………………………………………………………10.00

Total expenses= 125.00

Yield: 48 slices
SP= TE+50% TE
Y
SP= 125+62. 50
50
=187. 50
50
=PHP 3.75/pieces

ELF CHECK
A. Calculate the markup price of the following.
Items Production Cost Selling Price Peso Markup
Bibingka PHP7.50 PHP10.00
Corn on the cob PHP12.00 PHP15.00
Turon PHP6.00 PHP 8.00

B. Determine the selling price below.

1. 100 pieces coconut macaroons with a production cos of PHP240.00 at 15% markup.
2. 90 pieces of pastillas de leche having a cost of production of PHP150.00 with markup of 20%
3. A tray of Biko divided into 30 pieces with a total expense of PHP180.00 at 12% markup

ACTIVITY
Bring a recipe to class. Calculate the cost of production and determine the sellingprice.