St.

Paul University Philippines

Tuguegarao City, Cagayan 3500

BASIC EDUCATION UNIT

PAASCU LEVEL III ACCREDITED
ISO CERTIFIED

DYNAMIC INSTRUCTIONAL PLAN

(SPECIAL EDITION)

TECHNOLOGY AND LIVELIHOOD EDUCATION 8- BREAD AND PASTRY

FIRST QUARTER

LEARNING PLAN 2: WEIGHTS, MEASUREMENTS, AND SUBSTITUTIONS

INTRODUCTION:
Having confidence in baking starts with a knowledge and understanding of
the basics in baking. One of these basics is knowing the weights and
measurement of ingredients and how given weights and measures in one unit
can be converted into other units. With the knowledge and understanding on
how to measure, it would be easy to deal with ingredients in an accurate way.

OBJECTIVES:
This learning module is designed for you to:
1. give the abbreviations and equivalents of measurements;
2. convert systems of measurements according to recipe requirement;
3. measure ingredients accurately; and
4. perform substitution of ingredients.

LESSON PROPER/DISCUSSION

In the first module you learned about the usage different tools and equipment in bread and pastry
as well as on how to take care of it. This time we will discuss the accurate way on how to
measure ingredients, substitute ingredients, and proper tools in measuring ingredients.

But before that….. I would like you to answer the activity below:

ACTIVITY 1 “MY EXPERIENCE”

Share your experience when you measure something like when you are preparing your chocolate
drink, preparing for meals, measuring your time going to your work or school. Is it necessary to
practice measurements? Why? What will happen if we don’t practice accurate measurements?
GOOD JOB!.... today you will deepen your knowledge on measuring ingredients.

READ AND LEARN

Accuracy in measuring baking ingredients produces good quality products. This ensures
that the proportion of ingredients with other ingredients produces a consistent result, in accordance
to standards. Remember that the behavior of ingredients with other ingredients in a recipe is not
only dependent on the kind of ingredients but also on the amount of these ingredients.
Measuring the right amount of ingredients depends largely on the use of standard
measuring tools and in correct technique in measuring so that accuracy in measurement in
obtained. Three methods commonly used in measurements are by volume, by weight, and by units.
The standard measuring cups and spoons are examples of tools for volumetric measure while the
dietetic scale and weighing scale are tools for weighing.
ABREVIATIONS AND SYMBOLS:
For easier reading, units of weight and measurement can be written in abbreviations and
symbols. Some of the commonly used abbreviations and symbols are:
CAPACITY/VOLUME
UNIT ABREVIATION/SYMBOL UNIT ABREVIATION/SYMBOL
Bushel bu. Milliliter ml.
Cubic cc. Pint pt.
Centimeter
Cup c Quart qt.
Fluid ounce fl.oz. Tablespoon tbsp./ T
Gallon gal. Teaspoon tsp./ t
Liter L
WEIGHT
UNIT ABREVIATION/SYMBOL UNIT ABREVIATION/SYMBOL
Gram G Milligram mg
Kilogram kg Ounce oz
Microgram mcg/ ug Pound lb.
TEMPERATURE
UNIT ABREVIATION/SYMBOL UNIT ABREVIATION/SYMBOL
Degrees 。C Degrees 。F
Centigrade Fahrenheit
TIME
UNIT ABREVIATION/SYMBOL UNIT ABREVIATION/SYMBOL
Hour hr Second sec
Minute min

All abbreviations are in singular form regardless whether the ingredient is singular or plural.
Examples: 8 fl.oz., 10 ml., 20 g.

WEIGHTS AND VOLUME EQUIVALENTS

1. COMMON UNITS OF MEASUREMENT FOR VOLUME
UNIT EQUIVALENTS UNIT EQUIVALENT/S
1 teaspoon= 1/3 tablespoon 1 quart= 4 cups
1/6 fluid ounce 2 pints
5 milliliters 1 gallon= 16 cups
1 tablespoon= 3 teaspoons 8 pints
1/2 fluid ounce 4 quarts
15 milliliters 1 peck= 8 quarts
1 cup= 16 tablespoons 1 liter= 1000 milliliter
48 teaspoons 1.06 quarts
8 fluid ounces
250 milliliters
1 pint= 2 cups
16 fluid ounces
500 milliliters

2. COMMON UNITS OF MEASUREMENT FOR WEIGHTS

UNIT EQUIVA,LENT/S UNIT EQUIVALENTS
1 gram= 0.035 ounces 1 pound= 454 grams
1 kilogram= 1000 grams 16 ounces
2,21 pounds 1 ounce= 28.35 grams

3. EQUIVALENTS FOR ONE UNIT AND FRACTIONS OF A UNIT

TABLESPOON CUP
UNIT EQUIVALENT UNIT EQUIVALENT
1 Tbsp= 3 tsp 1 c= 16 Tbsp
7/8Tbsp= 2 1/2 tsp 7/8 c= 14 Tbsp
2/3 Tbsp= 2 tsp 3/4 c= 12 Tbsp
5/8 Tbsp= 1 7/8 tsp 2/3 c= 10 2/3 Tbsp
1/2 Tbsp= 1 1/2 tsp 5/8 c= 10 Tbsp
3/8 Tbsp= 1 1/8 tsp 1/2 c= 8 Tbsp
1/3 Tbsp= 1 tsp 3/8 c= 6 Tbsp
1/4 Tbsp= 3/4 tsp 1/3 c= 5 1/3Tbsp
1/4 c= 4 Tbsp
PINT 1/8 c= 2 Tbsp
UNIT EQUIVALENT 1/16 c= 1 Tbsp
1 pt 2c
7/8 pt 1 3/4 c QUART
3/4 pt 1 1/2 c UNIT EQUIVALENT
2/3 pt 1 1/3 c 1 qt 2 pt
5/8 pt 1 1/4 c 7/8 qt 3 1/2 c
1/2 pt 1c 3/4 qt 3c
3/8 pt 3/4 c 2/3 qt 2 2/3 c
1/3pt 1/3 c 5/8 qt 2 1/2 c
1/4 pt 1/2 c 1/2 qt 1 pt
1/8pt 1/4 c 3/8 qt 1 1/2 c
1/16 pt 2 Tbsp 1/3 qt 1 1/3 c
1/4 qt 1c
GALLON 1/8 qt 1/2 c
UNIT EQUIVALENT 1/16 qt 1/4 c
1 gal 4 qt
7/8 gal 3 1/2 qt POUND
3/4 gal 3 qt UNIT EQUIVALENT
2/3 gal 10 2/3 c 1 lb 16 oz
5/8 gal 5 pt 7/8 lb 14 oz
1/2 gal 2 qt 3/4 lb 12 oz
3/8 gal 3 qt 2/3 lb 10 2/3 oz
1/3 gal 5 1/3 c 5/8 lb 10 oz
1/4 gal 1 qt 1/2 lb 8 oz
1/8 gal 1 pt 3/8 lb 6 oz
1/16 gal 1c 1/3 lb 5 1/3 oz
1/4 lb 4 oz
1/8 lb 2 oz
1/16 lb 1 oz

4. APPROXIMATE CAN SIZES AND CONTENTS

CAN SIZES CONTENT CONTENT
6 oz 3/4 c 185 g
8 oz 1c 250 g
12 oz 1 1/2 c 375 g
16 oz 2c 500 g
20 oz 2 1/2 c 625 g
24 oz 3c 750 g

5. UNITS OF MEASUREMENT FOR OVEN TEMPERATURE

This is an approximate guide only. Different makes of stove vary and even the same make of
the stove can give slightly different individual results at the same temperature. If in doubt with
your particular stove, do refer to your own manufacturer’s temperature chart. It is impossible
in general book to be exact for every stove, but the following is a good average guide in every
case. At present, all ovens in the Philippines are in degrees Fahrenheit but as metric measures
become more widely used, it may be necessary to convert cooking temperatures to degrees
centigrade.
The chart below gives an approximate conversion from degrees Fahrenheit to degrees
Centigrade. This chart can be used in conversion of recipes whish give oven temperatures in
metric measures.
THERMOSTAT SETTING
DESCRIPTION OF 。F 。C
OVEN
ELECTRIC GAS
Cool 200 200 90
Very Slow 250 250 120
Slow 300-325 300 150-160
Moderate Slow 325-350 325 160-170
Moderate 350-375 350 170-190
Moderately Hot 375-400 375 190-200
Hot 400-450 400 200-230
Very Hot 450-500 450 230-260

ACTIVITY 2 “CONVERTION”

Direction: Convert the following measurements.

1.) 5 c = ______Tbsp 2.) 3 qt = _______c
3.) 4 Tbsp = ______ml 4.) 6 lb = ______oz

5.) 3 kg = _____lb 6.) 5 g = _____oz

CORRECT TECHNIQUES IN MEASURING INGREDIENTS

Correct techniques in measuring are as important as using
the standard tools in measuring to obtain accuracy. For instance,
the correct techniques in measuring in sifted flour, white sugar,
powdered chocolates, and dry milk is simply to fill up the cup or
spoon without tapping or pressing the cup and level with a spatula.
Shortening (lard), margarine, butter, and brown sugar are packed
into the cup by pressing until all spaces in the cup have been filled up and the substance retains its
shape when removed from the cup. For a liquid, it is important to place the cup in a leveled surface.
The liquid is poured into the cup until the required amount is reached. Marker lines on the cup
indicate fractional parts of the cup. They serve as boundary lines indicating whether a fractional
part is filled up. For instance, when 1/2 cup is needed, the cup is filled up to the line indicating 1/2
STEPS IN MEASURING SOME BAKING INGREDIENTS
A. FLOUR
1. If recipe requires unsifted flour, do not sift. If recipe requires sifted flour, then sift before
measuring.
2. Scoop flour with a scooper. This can be a big plastic spoon or metal spoon in the absence
of a scooper.
3. Fill up the measuring cup until it overflows. Do not tap nor shake measuring cup nor
press the flour inside the measuring cup.
4. Level off with a spatula.
Note: follow the same procedure with granulated white sugar, confectioner sugar, baking
powder, baking soda, powdered milk, powdered cocoa, and desiccated coconut.
B. BROWN SUGAR
1. Remove the lumps in the brown sugar.
2. Fill up the measuring cup with brown sugar
3. Press down the brown sugar to the bottom of the measuring cup until it is packed.
4. Continue doing this until you have reached the top. Level with the back of the spoon.
5. A well- packed brown sugar follows the shape of the measuring cup when inverted.
C. SHORTENING
SOLID FATS OR MARGARINE
1. Fill up the measuring cup with shortening.
2. Press down to the bottom of the measuring cup until all vacant spaces are filled
up.
3. Continue doing this until you reach the top of the cup.
4. Level off with a spatula.
LIQUID FATS OR OIL
1. Place the glass measuring cup on a flat stable surface.
2. Pour the oil into the measuring cup to the measuring mark indicated by lines in
the cup.
3. Stop pouring when it reaches the measuring mark or line.
Note: follow the same procedures for liquid substances like milk, juices, and water.

ACTIVITY 3 “TRUE OR FALSE”

Write TRUE if the statement is true otherwise FALSE if the statement is false. Write your
answers in the space provided before the number.
_______1. When measuring flour, tap and shake it to level to distribute evenly.
_______2. Place the measuring glass in flat stable surface.
_______3. A well packed white sugar follows the shape of the measuring cup.
_______4. Continue pouring of ingredients when it reaches the measuring mark or line.
_______5. You can use your bare hand s in scooping flour.

PROPER WAY ON HOW TO MEASURE BUTTER

Follow the same procedure used for margarine. However, a half-pound of butter (about 22
grams) is approximately one cup. If you need a fraction of a cup, just divide the butter into the
required portion and cut. For example, if you need 1/2 cup, simply divide the bar of butter into two
equal parts and cut through. If you require 1/4 cup, divide the one-half portion into two equal parts.
Cut through and one part of that is equivalent to 1/4 cup.

Please watch the video on how to measure butter accurately. The link is provided below:
https://youtu.be/VWbT737DNq0 “How to Measure Butter”
SUBATITUTION OF INGREDIENTS
Substitutions are ingredients that take the place of the ingredients originally required in a
recipe. They are made when the required ingredients are not readily available or are expensive.
When the right substitutions are used, the same quality product is produced. Right substitution
means the right kind and the right quality of the substitute.

Here are the common substitutions in baking:

UNIT and IGREDIENT SUBSTITUTION/S
1 Tbsp all purpose flour 1/2 tablespoon cornstarch
1 cup all purpose flour 1 cup sifted all-purpose minus 2 Tbsp. or 7/8
cup
1 cup sifted cake flour 7/8 cup sifted all-purpose flour or 1 cup minus
2 Tbsp.
1 cup corn syrup 1 cup sugar + 1/4 cup liquid ( any liquid
required in the recipe)
1 cup honey 1 1/4 cup sugar + 1/4 cup liquid
1 ounce chocolate 3 tablespoon cocoa + 1 tablespoon fat
1 cup butter 1 cup margarine or 1/4 cup lard + 1/2
teaspoon salt
1 cup whole milk ⚫ 1 cup non-fat dry milk + 2 1/2 teaspoon
butter
⚫ 1/2 cup evaporated milk + 1/2 cup water
+ 1/4 cup sifted dry whole milk + 7/8 cup
water.
1 cup heavy cream 1/3 cup butter + 3/4 cup milk.
1 cup buttermilk or sour milk 1 cup milk + 1 tablespoon lemon juice or + 1
tablespoon vinegar (white or cider)
1 teaspoon baking powder 1/4 teaspoon baking soda + 1/2 teaspoon of
cream of tartar.
1 tablespoon active yeast 1 package active dry yeast or 1 compressed
cake yeast.
1 pound dried fruit 2 cups, approx.
1 kilo nuts 9 cups, approx.
1 kilo brown sugar 4 1/2 cups granulated sugar
1 pound cheese 4 cups, granulated cheese.
1 bar butter 1 cup margarine or 1/4 cup lard + 1/2 tsp salt
1 cup granulated white sugar 1 1/3 cups brown sugar
1 pound confectioner sugar 3 1/2cups caster (superfine sugar)
1 cup whole eggs 5 medium eggs (yolks/whites)
1 cup egg whites 8 medium eggs
1 cup egg yolks 12-14 medium eggs
1 medium orange 1/4 cup juice and 2 to 3 tbsp grated rind

ACTIVITY 4 “SUBSTITUTION”

Substitute the following ingredients accurately. Write your answers on the space provided.
1.) 5 c. whole eggs 2.) 6 tsp. baking powder

3.) 4 oz. chocolate 4.) 3 lb. confectioner sugar

ACTIVITY 5 “FUNNEL OF THOUGHTS”

Complete the statement below to assess your mastery of lessons as well as acquisition of
knowledge and skills which acquired in this lesson.
1. my thoughts about…… 2. The activities are……….
2.
1.

3. Now, I realized that………….

IN A NUTSHELL

➢ Accuracy in measurements produces good quality products.

➢ Know the different abbreviations and symbols for different units of measurements for
weight, volume, and temperature.
➢ Common units of measures for volume include cup, tablespoon, teaspoon, pint quart, and
gallon.
➢ Common units of measurements for weights include gram, kilogram, pound, and ounce
➢ Approximating can sizes and content is a good guide in buying canned goods required for
your recipes.
➢ Knowing the oven temperature is a must to ensure the products come out well-baked and on
time.
➢ There are steps in the proper measurements of ingredients. Know how to execute each step
for accuracy.
➢ Substitution of ingredients with other ingredients is inevitable when the original ingredient is
not available or is very expensive.

VALUES INTEGRATION

Measurement is part of our day-to-day life. As we woke-up in the morning there is

measurement involve in it like how many hours we should sleep in order to gain more energy
which needed in whole day process. Sometimes we practice measurement as part of our routine.
As we make our chocolate drink there is a required measurement in order to achieve the taste we
want. So, from time to time we might not know we are still practicing measurements in different
tasks in order for us to make work accurately. There are also set of values to consider in
measurements. Being Responsible, diligent, determined and discipline in measuring makes our
work more productive. It also saves our time, effort, and money.

CHRIST-CENTEREDNESS (CONSCIOUS) I am mindful, self-directed learner

and role model consciously
expressing my Christ-centeredness
COMMUNITY (COLLABORATIVE) I am a credible, responsive
communicator and team player
building collaborative communities.
CHARITY (COMPASSIONATE) I am a compassionate, committed
advocate for peace and universal
well-being through charity for all.

FORMATIVE ASSESSMENT
Be sure that you have answered all formative assessments in this module before
proceeding to the summative assessment. Here is a checklist of all activities in this topic. Please
check the squares if you are done with it.
Activity 1 “My experience” Activity 4 “Substitution”
Activity 2 “Conversion” Activity 5 “Funnel of thoughts”
Activity 3 “True or False”

SUMMATIVE ASSESSMENT

Make a video presentation which demonstrates the proper measurement of:

a. ½ c Sifted and unsifted flour
b. ¾ c Brown sugar
c. 1 oz. Lard
d. 1 qt. Evaporated milk,
e. ¼ c Butter

REFERENCES

◼ Urbiztondo, Laarni A. et al.2018.Learning and Living in the 21st Century. Manila: Rex
Book Store., Inc.
◼ Basbas, Leonora. D. et al. 2013. Learning and Living in the 21st Century. Manila Rex Book
Store., Inc.
◼ Robles, C. N. 1977. Philippine Home Economics: baking basics (revised Ed.). USA.: Wheat
Associations.
◼ Dynamic Instructional Plan 2018