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TECHNOLOGY AND
LIVELIHOOD EDUCATION
COOKERY NC II
(EXPLORATORY)

Quarter 2 – Module 4:
Abbreviations, Equivalents
and Substitution of
Measurements
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 4: Abbreviations and Equivalents of
Measurements

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writers: Chona C. Alcazar
Editor: Jerwin M. Luisen
Reviewers: Alpha D. Palconit
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Lorna C. Ragos – Education Program Supervisor
Learning Resource Management

Printed in the Philippines by ________________________

Department of Education – Region XI
Office Address: Energy Park, Apokon, Tagum City, 8100
Telefax: (084) 216-3504
E-mail Address: [Link]@[Link]
 7/8
COOKERY NC II

Quarter 1 -
Measurements and
Calculations

Module 3: Abbreviations,
Equivalents and
Substitution of
Measurements
 Abbreviations, Equivalents and
Lesson
4 Substitution
of Measurements

Let Us Learn!

Welcome!
This module is prepared to help you achieve the required learning
outcome, Carry out measurements and calculations in a required task.
This will be the source of information that will enable you to acquire the
knowledge, skills and attitudes in this particular trade independently at
your own pace or with minimum supervision or help from your instructor.

- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully. It is
divided into sections which cover all the skills and knowledge you need
to successfully complete this module.
- Use the self-check questions at the end of each section to test your
own progress.
- When you have completed this module (or several modules) and feel
confident that you have had sufficient practice, your trainer will
arrange an appointment with you to asses you. The result of your
assessment will be recorded in your Competency Achievement Record.

This module contains the following Lesson:

1. Abbreviations, Equivalents and Substitution of
Measurements.
Learning Objectives:
After reading this information sheet, you are expected to familiarize
the Abbreviations, Equivalents and Substitution of Measurements use in a
recipe.
 Let Us Try!

Fill in the Blanks.

Direction: Answer the following items. Write the correct abbreviations,

equivalents and substitutions in the blank space.

A.
1. teaspoon = __________
2. tablespoon = _________
3. cup =________________
4. milliliter = ____________
5. liter = _______________

B.
1. ___tablespoon = 1 cup = ____mL
2. 8 tablespoon = __ cup = ____ mL
3. ___tablespoon = ___cup = 60 mL
4. ___teaspoon = _____tablespoon = ___mL
5. 4 quartz = _____gallon

C.
1. 2 Tbsp. of flour =_________________
2. 1 cup of cake flour = _____________
3. 1 cup of whole milk = _____________
4. 1 cup of sour milk = ______________
5. Sugar replacement = ______________

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 Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to familiarize

the Abbreviations, Equivalents and Substitution of Measurements use in a
recipe.

Introduction
Recipes are full of culinary codes like abbreviations and
measurements. Deciphering between the different cooking abbreviations
and their proper unit of measurement can help make sure your dish
comes out exactly as planned.
Although some recipes spell out measurements, a lot of cookbooks
use abbreviations. Often times, different books will use different
abbreviations, which can cause confusion when putting together a dish.
For example, the tablespoon and teaspoon abbreviation may look very
similar and can be mistaken for one another:
A lowercase t can stand for teaspoon.

An uppercase T can stand for tablespoon.

Find the common cooking abbreviations and their corresponding

unit of measurement below:
A. Common Abbreviations for Measurements in Cooking

Cooking Abbreviation(s) Unit of

Measurement
T, TB, Tbl, Tbsp tablespoon
t, tsp. teaspoon
C, c cup
g gram
kg kilogram
L, l Liter
lb pound
mL, ml millilitre
oz ounce
pt pint
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 B. Common Equivalents for measurements in Cooking

16 tablespoon = 1 cup = 250 mL

8 tablespoon = ½ cup = 125 mL
4 tablespoon = ¼ cup = 60 mL
3 teaspoons = 1 tablespoon = 15 mL
1 cup = 8 fluid ounces = 250 mL
4 cups = 1 quart = 1000 mL
4 quarts = 1 gallon = 4L

Substitutions with an acid factor, such as molasses, need to be

neutralized to avoid changes in the flavour and texture of the product.
Differences in sweetening and thickening power need consideration in
sugar and flour substitutions. To help avoid disappointments when
substituting ingredients, understand the physical and chemical properties
of all ingredients. Measure accurately.
The following table gives substitutes that may be used to get a finished
product similar to the original.
C. Substitutions of Some Ingredients

2 Tbsp. (30 mL) of flour = 1 Tbsp. (15 mL) of corn starch

1 cup (250 mL) of sifted cake = 1 cup minus 2 Tbsp. (30 mL) sifted
flour all-
purpose flour
1 cup (250 mL) of whole milk = ½ cup (125 mL) of evaporated milk
plus ½ cup (125 mL) of water
1 cup (250 mL) of sour milk = 1 cup (250 mL) of fresh milk plus 1
Tbsp. (15 mL) of vinegar or lemon
juice
1 square (1 0z. or 28g) of = 3 Tbsp. (45 mL) plus 1 ½ tsp. (20 mL)
unsweetened chocolate of cocoa plus 1 Tbsp. (15 mL) plus 1
½
tsp. (20 mL) of butter or margarine.

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9
 - 1 8-oz can, drained weight
Mustard, dry 1 tsp. - 1 Tbsp. prepared mustard;
- ½ tsp. mustard seeds.
Nuts 1 cup - 1 cup rolled oats, browned (in baked
products)
Oil (for ¼ cup - ¼ cup melted margarine, butter
sautéing) drippings, shortening or lard.
Onion 1 small - ¼ cup chopped, fresh onion;
- 1 1/3 tsp. onion salt;
- 1 to 2 Tbsp. instant minced onion;
- 1 tsp. onion powder
Onion powder 1 tsp. - ¼ cup fresh onion, chopped.
Orange 1 medium - 6 to 8 Tbsp. juice; ¾ cup diced; 2 to 3
Tbsp. grated rind.
Orange peel, 1 Tbsp. - 2 to 3 Tbsp. fresh orange peel (peel of
dried medium orange).
Parsley, fresh 1 Tbsp. - 1 tsp. parsley flakes.
Pepper, white 1 tsp. - 1 tsp. black pepper
Peppers, green 1 Tbsp. - 3 Tbsp. fresh bell pepper, dried
or red bell, chopped.
dried
Pimento 2 Tbsp. - 3 Tbsp. fresh red bell pepper
Chopped - 1 Tbsp. dried red bell pepper,
rehydrated.
Pumpkin Pie 1 tsp. - ½ tsp. cinnamon, ¼ tsp. ginger, 1/8
Spice tsp. allspice and 1/8 tsp. nutmeg
Rennet 1 tablet - 1 Tbsp. liquid rennet.
Rice 1 cup - 1 cup converted regular brown or wild
Cooked rice, cooked.
Rice - 1 cup bulgur or pearl barley, cooked.
Rum ¼ cup - 1 Tbsp. rum extract plus enough liquid
to make ¼ cup.
Shortening, 1 cup - 1 cup cooking oil.
melted
Solid 1 cup - 1 cup minus 2 Tbsp. lard
- 1 cup butter or margarine (decrease
salt in recipe by ½ tsp.).
Sugar 1 cup - 1 cup granulated sugar;
 Brown - 1 cup granulated sugar plus ¼ cup
molasses;
- ½ cup liquid brown sugar.
 Confection 1 cup - ¾ cup granulated sugar (for uses other
er or than baking).
powder
 Granulated 1 cup - 1 cup firmly packed brown sugar;
- 1 1/3 cup confectioners’ sugar (for uses
other than baking);

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 Let Us Practice

Self-Check 1.1
Fill in the Blanks.

Direction: Answer the following items. Write the correct abbreviations,

and equivalents in the blank space.

A. Abbreviations

1. c - _________________
2. l - __________________
3. T - _________________
4. t - _________________
5. mL - _______________
6. pt - ________________
7. oz - ________________
8. g - _________________
9. kg - ________________
10. lb - ________________

B. Equivalents

1. ___tablespoon = 1 cup = ____mL

2. 8 tablespoon = __ cup = ____ mL
3. ___tablespoon = ___cup = 60 mL
4. ___teaspoon = _____tablespoon = ___mL
5. 4 quartz = _____gallon

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 Let Us Practice More

Self-Check 1.2

Direction. Write the substitutions for the following ingredients.

1. 2 Tbsp. of flour =_________________

2. 1 cup of cake flour = _____________

3. 1 cup of whole milk = _____________

4. 1 cup of sour milk = ______________

5. 1 cup coconut milk = _____________

6. 1 cup skim milk= _________________

7. 1 cup nuts = ______________________

8. 1 cup brown sugar = ______________

9. ¼ cup oil = ______________________

10. ½ tsp. cream of tartar = ___________

11. 1 cup confectioner sugar = ______________

12. 1 Tbsp. Lemon grass =___________________

13. 1 clove garlic (small) = __________________

14. 1 cup miniature marshmallow = ____________________________

15. ¼-1/3 cup dry breadcrumbs = _______________________________

Let Us Remember

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DIRECTION. Find out by accomplishing the Scoring Rubric honestly and
sincerely. Remember it is your learning at stake!

Score/Rate
Cited and enumerated 15 Substitutions of 100
Measurements
Cited and enumerated 14 Substitutions of 95
Measurements
Cited and enumerated 13 Substitutions of 90
Measurements
Cited and enumerated 12 Substitutions of 85
Measurements
Cited and enumerated 10 Substitutions of 80
Measurements

Let Us Assess

Multiple Choice. Directions: Read the questions carefully and select the
letters of the correct answers. Encircle your answer.

1. 1 cup is equivalent to how many mL?

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 a. 15 mL b. 60 mL c. 125mL d. 250 mL
2. How many mL is 1 tablespoon?
a. 15 mL b. 60 mL c. 125mL d. 250 mL

3. What is the cooking abbreviation of kg?

a. kilometre b. kilogram c. kilo d. kilo
watt

4. Pound abbreviates as?

a. pnd b. pd c. lb d. bl

5. 1 cup (250 mL) of sifted cake flour = 1 cup _____________sifted all-

purpose flour.
a. plus 2 Tbsp. b. minus 2 Tbsp. c. plus 2 tsp. d. minus 2 tsp.

6. 2 Tbsp. (30 mL) of flour = 1 Tbsp. (15 mL) of ______________.

a. sugar b. cornstarch c. salt d. baking soda

7. _________is the best substitution of butter.

a. Margarine b. oil c. lard d. vinegar

8. 1 whole egg white is equivalent to how many tablespoons?

a. 1 Tbsp. b. 2 Tbsp. c. 3 Tbsp. d. 4 Tbsp.

9. 1 whole bay leaf is equivalent to ___________ crushed bay leaf.

a. 1 tsp. b. 2 tsp. c. 3 tsp. d. 4 tsp.

10. How many gallons in 8 Liters?

a. 1 gallon b. 2 gallons c. 3 gallons d. 4 gallons

11. How many teaspoons in 3 tablespoons?

a. 3 tsp. b. 6 tsp. c. 9 tsp. d. 12 tsp.

12. What is the unit of measurement of oz?

a. uonce b. ounce c. ounse d. onz

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 Let Us Enhance

Direction. List down at least 10 substitutions of an ingredient/s you

have made in the absence of such to a dish you are
cooking in your kitchen.

1. _________________________________________________________.

2. _________________________________________________________.

3. _________________________________________________________.

4. _________________________________________________________.

5. _________________________________________________________.

6. _________________________________________________________.

7. _________________________________________________________.

8. _________________________________________________________.

9. _________________________________________________________.

10. ___________________________________________________.

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 Let Us Reflect

Recipes are the heart of the successful food result. Some are
personally created, other are family recipes that have been paced on
through the generations. These recipes are full of culinary codes like
abbreviations and weird measurements. (Although some recipes spell out
measurements, a lot of cookbooks use common recipe abbreviations.

Cooking measurements and cooking conversions are a point of

confusion for many people. Whether you’re a newbie cook or even quite
seasoned, sometimes measurements just don’t seem to make sense

Many professionally written recipes avoid abbreviations altogether

for the sake of clarity and, probably, professionalism. However, some of
the best culinary secrets are communicated on handwritten recipe cards
and instructions quickly scribbled from memory, with abbreviations
providing a convenient shorthand.

No matter what style the cook produced an appropriate food, what

matters most is we should familiarize all the cooking abbreviations,
equivalents and substitutions to be ready and always prepare in the war
inside our kitchen.

Answer key to Activities

Lesson 4: Abbreviations and Equivalents of Measurements

Let Us Enhance

Let Us Assess Let Us Remember Let Us Practice More 1.2

1. D Continuation;
2. A
3. B 16 11. ¾ c granulated sugar
4. C 12. 1 Tbsp. lemon peel
5. B 13. 1/8 tsp. garlic powder
6. B 14. 10 large marshmallows
7. A 15. 1 slice bread (crushed)
 References

Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth

June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman,
et al., BASIC FOODS FOR FILIPINOS, 95-100
[Link]
[Link]
[Link]
CPCCCM1015A_R1.pdf
[Link]
abbreviations-and-conversions/
[Link]
[Link]
[Link]
ingredients

For inquiries or feedback, please write or call:

Department of Education – Division of Tagum City

Office Address: Energy Park, Apokon, Tagum City, 8100

Telefax: (084) 216-3504

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