Common Kitchen Measurements

Orientation on Cooking
There is basic knowledge you must understand and your ability to put them into
use will help you in your cooking endeavors. First , you must develop skills in
the use of equivalents, weights , and measures. You must be familiar with the
basic utensils, other kitchen tools, and equipment and must also know how to
select , use and care for it. You must know to make substitutions of ingredients
called for are not available.

Common Measurement and Equivalents

You have come across measurements, weights, and
equivalents in other units-in clothing, industrial arts
and drafting. This unit does not duplicate any
concepts; rather it focuses on the importance of full
understanding the metric system because its
universality.

The Metric
Systemunit of weights and
The existing

measure is the metric system. This

system was adopted by all the major
countries in the world. In the metric
system there is only one basic for each
of basic
measurement..
Gramtype
is the
unit of Weight
Liter is the basic unit of Volume
Meter is the basic unit of Length
Degree is the basic unit of
Temperature

Temperature Measurement
The measurement of heat intensity is called temperature. To
measure the heat intended, the thermometer whose measurement
is designated by degree Centigrade or Fahrenheit is used.

F ( degree
Fahrenheit)
C( degree
Centigrade)

=
=

1.8 x C+
32
F -32
1.8

Oven Temperature ranges and Corresponds intensity

F

Interpretation

250

120

very slow

300-325

150- 160

slow

350- 375

170- 190

moderate

400- 425

200- 220

Hot

450- 475

230- 260

very hot

Substitution of
FOR

Ingredients

1 tablespoon flour ( used as

thickener)
1 cup sifted all-purpose flour
1 cup sifted cake flour
1 cup honey
1 cup corn syrup
1 ounce chocolate
1 cup butter
1 cup heavy cream

SUBSTITUTE

tablespoon cornstarch, potato

starch, rice starch, root starch or 1
tablespoon quick-cooking tapioca.
1 cup in sifted all-purpose flour
minus 2 tablespoons.
7/8 cup sifted all-purpose flour,
or 1 cup minus 2 tablespoons sifted
all-purpose flour.
1 cups sugar plus cup liquid
1 cup sugar plus cup liquid
3 tablespoon cocoa plus 1
tablespoon fat
1 cup margarine or 7/8 cup lard
plus teaspoon salt.
1/3 cup butter plus cup of milk

Bag-out- to press flour mixture out of

c
i
s
a
conical canvas and onto baking pans
B
s
l
a
according to desired forms.
m
r
r
e
e to mix two or more ingridients to
Blendn
T
e
G
g
obtain
n
Beat
or equal
Whip-distribution
to incorporate air in some
i
k
o
o
ingridients like eggs, butter or gelatin
C

Caramelize- to burn sugaruntil

to the desired lightness is obtain.
enhance color and flavor Coagulate- to change form from
Cream- to rub or beat shortening , liquid to solid mass
usually with sugar to incorporate air
Gelatinize- transform into jellysubstance
Greasing- to shortening into the
inside bottom of th pan to prevent
the adhering of the mixture when it
is cooked.

Flour Sifter

Oven

Spatula

Griddle

Mixing Bowl

Electric Mixer

Measuring Cup

Flat Scale

Cooking Utensil and Equipment