TLE 7 Commercial Cooking - PPT 7

VGV
Email Address: batacjuniorcollegeinc@gmail.com

Telephone No: (077) 600-2113
MR. NATHAN VINCE C. VILLANUEVA
LICENSED PROFESSIONAL TEACHER
TLE TEACHER
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What did you learn last
meeting?
What is mensuration?
It is the act or art of measuring
something or measuring ingredients.
Mensuration refers to the calculation of

various parameters of shapes like the
perimeter, area, volume,
What is calculation?
The correct balance of raw
ingredients, both liquid and dry, will
ensure not only the taste of the
product, but also the proper
consistency and density.
Is mensuration and
calculation important in
coking and baking?
Is mensuration and
calculation important in
cooking and baking?
Temperature Conversion
Temperature measurements are used especially

when a recipe calls for cooking in an oven, gas range
or fan-assisted gas ovens. Cooking time and
temperatures vary depending on the type of
equipment the recipe calls for and the equipment
available.
To convert Celsius into Fahrenheit, multiply the given temperature by 1.8
then add 32. For Fahrenheit to Celsius, deduct 32, then divide the result by
1.8
100 ° Celsius = ?Fahrenheit

= (100 x 1.8 )+ 32
= 212° F
200° Fahrenheit = ?Celsius

= (200 – 32) ÷ 1.8
= 93.3 ° c
Dry and Solid Measures
Use individual graduated dry measuring cups to
measure large quantities of dry and solid
ingredients and measuring spoons to measure
small quantities.
Weight versus volume. If the recipe provides a
volume and weight measurement, use a kitchen
scale and measure the ingredients by weight for
the most accurate quantity.
There can be a variance in how much of a dry
ingredient, such as flour, is actually in a measuring
device. This is affected by the manner in which it is
added to the measuring cup and by how much the
ingredient is compact. Humidity is also a factor in the
weight of the dry ingredient. Using a scale to weigh
the ingredient will eliminate the variance and provide
a more accurate measurement.
Because flour is generally a major ingredient
in many recipes and different types of flour do
not weigh the same, it is important to be as
accurate as possible with its measurement.
Sticky Ingredients
When measuring sticky ingredients, such as jelly, honey,

molasses, and syrup, lightly coat the inside of the
measuring cup with vegetable oil or spray with cooking oil.
The oil will allow sticky ingredients to slide out easily. If
the recipe calls for oil, you can measure the oil before the
sticky ingredients and then use the same cup, without
washing it, to measure the sticky ingredient.
Miscellaneous Measures
At times a recipe will call for a quantity that is not a

standard measurement, such as pinch, dash, jigger,
scant or heaping. Measurements of this type can be
confusing as to the exact quantity to use. The
descriptions below may help when these
measurements are called for in a recipe.
Pinch. A measurement used on dry ingredients that is the
amount you can pinch be- tween your forefinger and thumb. It
is less than a dash and equivalent to approximately 1/16
teaspoon.
Dash. A small amount of an ingredient equivalent to over 1/16
teaspoon but less than 1/8 teaspoon when measuring dry
ingredients. A dash used to measure liquid ingredients equals
approximately 3 drops.
Jigger. A measurement equivalent to 3 tablespoons or
1 1⁄2 fluid ounces.
Scant. A scant measurement indicates that you should
use slightly less than the actual
measure.
Heaping. A term, used when measuring dry
ingredients, indicating that enough ingredient should
be added in the measure so that it heaps over the rim
of the measuring cup or spoon.
Measuring Tips
1. When measuring ingredients, never measure over the mixing
bowl containing the other ingredients. You may accidentally tip
the measuring device or over pour the ingredients and excess
ingredients would fall into the mixture. This could ruin the
whole batch, depending on the ingredient and how much was
spilled. Measure over the sink, another bowl, or a sheet of wax
paper to catch any excess spillage. Spillage caught on wax paper
can be returned to the ingredient's
container.
2. If you do not have two sets of measuring cups or
spoons that can be used separately for the dry and
liquid ingredients, measure the dry ingredients first
before using the measuring cups and spoons for the
liquid ingredients.
3. Store loose dry ingredients, such as salt, in a
lidded container. The ingredient can then be
spooned out and leveled, rather than trying to pour
it into a measuring spoon and having it spill over the
edges.
4. To help you keep track of which ingredients you
have measured and added in the mixing bowl, place
all the ingredients on one side of the mixing bowl
and once you have measured and add an ingredient,
move its container to the opposite side of the bowl.
5. When cooking, learn to estimate the small
measurement of ingredient to save time. Pour the
measured amount of an ingredient into the palm of
your hand. Observe the look and feel of the quantity
and then try to pour that same amount into your
palm without measuring first. Measure the amount
you poured out to see how close you are to the
actual measure.

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VGV

Email Address: batacjuniorcollegeinc@gmail.com

Mensuration refers to the calculation of

Temperature measurements are used especially

100 ° Celsius = ?Fahrenheit

200° Fahrenheit = ?Celsius

When measuring sticky ingredients, such as jelly, honey,

At times a recipe will call for a quantity that is not a

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