MENSURATION

AND
CALCULATION
Measurements
Conversions
and
Substitutions
Definition of terms:
 Conversion- changing a unit of measurement from one
system to another.
Ingredient- something that enters into a mixture like a
recipe.
Mensuration- the act or process of measuring the volume
and the mass or weight of ingredients or raw materials, and
the temperature needed to cook food.
 Substitution- replacing something with another.
Temperature- the degree of hotness or coldness required in
cooking or preparing a certain recipe.
Common Measuring Terms in cooking
Volume Abbreviation
Tablespoon tbsp or T
Teaspoon tsp or t
Cup c
Fluid Ounce fl oz
Pint pt
Quart qt
Gallon gal
Milliliter ml
Liter l
Mass and Weight Abbreviation
Pound lb
Ounce oz
Milligram mg
Gram g
Kilogram kg

Temperature Abbreviation
Fahrenheit F
Celsius C
 Converting
Measurements
 Dry or Weight Measurements
Quantity English Unit Metric Unit
1/16 teaspoon A dash

1/8 teaspoon or less A pinch or 6 .5 milliliter

drops

¼ teaspoon 15 drops 1 milliliter

½ teaspoon 30 drops 2 milliliters

1 teaspoon 1/3 tablespoon 1/6 ounce 5 milliliters

3 teaspoon 1 tablespoon ½ ounce 14 grams

2 tablespoons 1/8 cup 1 ounce 28 grams

4 tablespoons ¼ cup 2 ounces 56.7 grams

5 tablespoons plus 1 1/3 cup 2.6 ounces 73.7 grams

teaspoon

8 tablespoons ½ cup 4 ounces .25 pound 113.4 grams

10 tablespoons plus 2 2/3 cup 5.2 ounces 147.4 grams

teaspoon

12 tablespoons ¾ cup 6 ounces .375 pound 170 grams

16 tablespoons 1 cup 8 ounces .500 pound or ½ 226.8 grams

pound

32 tablespoons 2 cups 16 ounces 1 pound 453.6 grams

64 tablespoons 4 cups r 1 quart 32 ounces 2 pounds 907.2 grams

 Wet or Volume Measurements
Quantity English Unit Metric Unit
jigger 1 ½ or 1.5 fluid 3 tablespoons 45 milliliters
ounces
1 cup 8 fluid ounces ½ pint 16 tablespoons 237 milliliters

2 Cups 16 fluid ounces 1 pint 32 tablespoons 474 milliliters

4 cups 32 fluid ounces 1 quart 64 tablespoons 946 millilitres

2 pints 32 fluid ounces 1 quart 4 cups .946 liters

4 quarts 128 fluid ounces 1 gallon 16 cups 3.8 liters

8 quarts 256 fluid ounces 2 gallons 32 cups 7.6 liters

or one peck
4 pecks One bushel

dash Less than ¼

teaspoon
Temperature Commonly Used in Cooking
and Baking
Fahrenheit (F) Celsius (C)
250 F 121 C

300 F 149 C

350 F 177 C

400 F 204 C

450 F 232 C
Measuring Ingredients Correctly
Measuring Dry Ingredients
Fill the measuring cup
with the dry ingredients
using a dry spoon.

Or scoop the ingredients

directly using the
measuring cup.
Removed any amount of excess
ingredient by levelling the cup
using the back side of a knife.
Do not tap it as it may result to
an inaccurate measurement.

Transfer the ingredients to a dry

container. Repeat the process
until you get the amount of the
ingredient specified in the
recipe.
Measuring Wet Ingredients

Place the measuring cup on the

flat or level surface before
pouring any liquid ingredient
into it for measurering.
Gradually pour the liquid ingredient into the
measuring cup.

Check if the desired measurement has been made

correctly. Your eye level while measuring should be
aligned with the level of the liquid whose volume is
being determined.
Remember these tips:
1. Spray cooking oil on the liquid measuring cup in
measuring sticky ingredients like honey and
molasses. The cooking oil will facilitate the transfer
of these sticky ingredients to a different container.
2. Use a dry measuring cup in measuring shortening
and other malleable ingredients. Malleable
ingredients are those that are capable of being
moulded or shaped.
3. Use a push-up measuring cup in measuring peanut
butter, sour cream, and other semi-malleable
ingredients.
4. Determine the correct amount of butter either by
using the labels on its wrapper or by treating softened
butter as a malleable ingredients.
Here are other important reminders:

Measuring devices like thermometers, timers, and scales must

be checked and calibrated according to the manufacturer’s
manual before using them.

Adjust the spring scale pointer to zero before taking the mass
of an ingredient. Place a pan, bowl, or piece of waxed paper on
the scale to hold the ingredient to be measured.
Substituting Ingredients
Dry Ingredients Amount Substitute
Allspice 1 tsp ½ tsp cinnamon and ½ tsp ground
cloves

Apple pie spice 1 tsp ½ tsp cinnamon, ¼ tsp nutmeg, and

½ tsp cardamom

Arrowroot starch 1 ½ tsp 1 tbsp. flour

1 ½ tsp cornstarch
 1/3 tsp baking soda and ½ tsp cream of tartar
Baking Powder ¼ tsp baking soda and ½ cup sour milk or buttermilk
(Decrease liquid called for in recipe by ½ cup.)
1 tsp
¼ tsp baking soda and ½ tsp vinegar or lemon juice
used with sweet milk to make ½ cup (Decrease liquid
called for in recipe by ½ cup.)

Bay leaf
1 whole ¼ tsp crushed
Bread 1 slice dry 1/3 cup dry breadcrumbs

1 slice soft ¾ cup soft breadcrumbs

Chives, finely chopped

2 tsp 2 tsp green onion tops, finely chopped

Chocolate, chips semisweet

1 oz 1 oz sweet cooking chocolate
Chocolate, semisweet
1 2/3 oz 1 oz unsweetened chocolate and 4 tsp
sugar

Chocolate unsweetened
1 oz or square 3 tbsp. Cocoa and 1 tbsp. butter or fat

Cocoa 1 oz (square) unsweetened chocolate

¼ cup or 4 tbsp. (Decrease fat called for in recipe by ½
tbsp.)

Corn
1 doz ears 2 ½ cups cooked
Cornmeal, self-rising
1 cup 7/8 cup plain, 1 ½ tbsp. baking powder,
and 11/2 tsp salt

Corn starch (for thickening) 2 tbsp. all-purpose flour

1 tbsp.
2 tbsp. granular tapioca

Cracker crumbs
¾ cup 1 cup dry bread crumbs

Dates
1 lb 2 ½ cups pitted
Dill plant, fresh or died

3 heads 1 tbsp. dill seed

Flour, all-purpose (for 1 ½ tsp cornnstarch, arrowroot starch, potato

thickening) starch, or rice starch
1 tbsp granular tapioca

1 tbsp waxy rice flour

1 tbsp tbsp browned flour

1 ½ tbsp whole wheat flour

½ tbsp whole wheat flour and1/2 tbsp all-

purpose flour
1 tbsp quick-cooking tapioca
 1 cup and 2 tbsp cake flour
Flour, all-purpose 1 cup rolled oats, crushed
½ cup cornmeal or soybean flour and 2/3 cup all
purpose flour
¾ cup whole wheat flour or bran flour and ¼ cup all-
1 cup sifted purpose flour
1 cup rye or rice flour

¼ cup soybean flour and ¾ cup all-purpose flour

½ cup cornmeal, bran, rice flour, or whole wheat

flour and ½ cup all purpose flour

4 cups sifted
1 lb
3 1/3 cups, unsifted
Flour, cake 1 lb 4 ¾ cups

1 cup sifted 1 cup minus 2 tbsp sifted all-purpose

flour (7/8 cup)

Flour, self-rising
1 cup minus 2tsp all-purpose flour, 1 ½
1 cup tsp baking powder, and ½ tsp salt

Garlic

1 clove, small 1/8 tsp garlic powder

Garlic salt

1 tsp 1/8 tsp garlic powder plus

7/8 tsp salt

Ginger 1 tsp candied ginger rinsed

in water to remove sugar,
1/8 tsp then finely cut
1 tbsp raw ginger

Maple sugar (grated and ½ cup 1 cup maple syrup

packed)

1 tbsp 1 tbsp white, granulated

sugar
Marshmallows,
miniature
1 cup 8-10 regular

Onion powder 1 medium onion, chopped

1 tsbp
4 tbsp fresh chopped onion

Pimiento 1 tbsp dried red bell peppes, rehydrated

2 tsbp
3 tbsp fresh red bel pepper, chopped
Pumpkin pie spice
½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp
1 Tsp allspice, and 1/8 tsp nutmeg

Sugar, brown 1 cup firmly 1 cup granulated sugar

packed

1 lb 2 ¼ cups firmly packed

Tapioca, granular

1 tsbp 2 tbsp pearl tapioca

 1 ½ cups corn syrup (Decrease liquid
called for in recipe by ¼ cup.)
Sugar, granulated
1 1/3 cups molasses (Decrease liquid
called for in recipe by 1/3 cup.)

1 cup 1 cup powdered sugar

1 cup brown sugar, firmly packed

¾ cup honey (Decrease liquid called for

in recipe by ¼ cup; for each cup of
honey in baked goods, add ½ tsp soda.)
 Wet Ingredient Amount Substitute
Broth, beef or chicken 1 bouillon cube dissolved in 1 cup
boiling water
1 cup 1 envelope powdered broth base
dissolved in 1 cup boiling water
1 ½ tsp powdered broth base dissolve in
1 cup boiling water
Butter 7/8 to 1 cup hydrogenated fat and ½ tsp
salt
1 cup 7/8 cup lard and ½ tsp salt

1 cup magarine
Buttermilk (sour milk) 1 cup plain yogurt

1 cup 1 cup whole or skim milk and 1 tbsp lemon

juice or white vinegar
1 cup milk and 1 ¾ tsp cream of tartar

Chili sauce 1 cup tomato sauce, ¼ cup brown sugar, 2

tbsp vinegar, ¼ tsp cinnamon, dash of
1 cup ground cloves, and dash of aaspice
1 cup catsup. ¼ tsp cinnamon, dashes of
ground cloves and allspice
Coconut cream

1 cup 1 cup whipping cream

Coconut milk
1 cup evaporated milk and ½ tsp coconut
1 cup extract

Corn syrup 1 ¼ cup light brown sugar and 1/3 cup

water
1 cup
7/8 cup honey (Baked goods will brown
more.)

Corn syrup, dark

1 cup ¾ cup light corn syrup and ¼ cup light

molasses
Cream, heavy (36% to 40% ¾ cup milk and 1/3 cup butter or
fat) margarine (for use in cooking or baking)
1 cup
2 to 2 ½ cups whipped

Cream, light (18% to 20% ¾ cup milk and 3 tsbp butter or margarine
fat) (for use in cooking or baking)
1 cup
1 cup evaporated milk, undiluted

Cream, whipped Chill a 13-oz can of evaporated milk until

ice crystals form. Add 1 tsp lemon juice.
Whip- until stiff.
Egg, whole, uncooked 3 tbsp and 1 tsp thawed frozen egg
2 ½ tbsp sifted, dry whole egg powder and 2
½ tbsp lukewarm water
2 yolks and 1 tbsp water (in cookies)
1 large (3 tsbp)
2 yolks (in custards, cream fillings, and
similar mixture)
2 whites as thickening agent
Egg white 2 tsp thawed frozen egg white

1 large ( tbsp) 2 tbsp sifted, dry egg white powder, and 2

tbsp lukewarm water

1 cup 8 large egg whites

Gelatin, flavoured

3 oz 1 tbsp plain gelatine and 2 cups fruit

juice

Honey

1 cup 1 ¼ cup sugar and ¼ cup water

Ketchup
1 cup tomato sauce, ¼ cup brown sugar,
1 cup and 2 tbsp vinegar (for use in cooking.)
Lemon juice

1 tsp juice ½ tsp vinegar

Lime

1 medium 1 ½ to 2 tbsp juice

Mayonnaise (for salad ½ cup yogurt and ½ cup

dressings) mayonnaise
1 cup 1 cup sour cream

1 cup cottage cheese

pureed in blender
Milk, buttermilk (or 1 cup plain yogurt
sour)
1 cup minus 1 tbsp. sweet milk and 1 tbsp.
lemon juice or vinegar (Allow to stand 20
1 cup minutes at room temperature.)

1 cup sweet milk and 1 ¾ tsp. cream of

tartar
Milk, skim
4 to 5 tbsp. non-fat dry milk powder and
enough water to make 1 cup or follow
1 cup manufacturer’s directions

½ cup evaporated ,milk and ½ cup water

Milk, sweetened Heat the following ingredients until sugar and
condensed butter are dissolve: 1/3 cup and 2 tbsp
evaporated milk, 1 cup sugar, and 3 tbsp butter
1 can (about 1 or margarine.
1/3 cups) Add 1 cup and 2 tbsp dry milk ½ cup warm
water. Mix well. Add ¾ cup sugar and 3 tbsp
melted butter or margarine. Stir until smooth.

Milk, whole 1 cup reconstituted non-fat dry milk (Add 2

tbsp butter or margarine, if desired.)
½ cup evaporated milk and ½ cup water
1 cup
4 tbsp whole dry milk and 1 cup water (or
follow manufacturer’s directions.)
1 cup fruit juice or 1 cup potato water (for use
in baking.)
Shortening, solid
(used in baking) 1 cup minus 2 tbsp lard (7/8 cup)

1 cup
1 1/8 cup butter (Decrease salt called for in
recipe by ½ tsp.)

Shortening, melted

1 cup 1 cup cooking oil (Substitute only if recipe

calls for melted shortening,)
Sour cream, cultured ¾ cup sour milk or buttermilk and 1/3 cup
butter or margarine

Blend until smooth: 1/3 cup buttermilk, 1 tbsp

1 cup lemon juice, and 1 cup cottage cheese
1 cup plain yogurt

¾ cup milk, ¾ tsp lemon juice, and 1/3 cup

butter or margarine
Tomato juice

1 cup ½ cup tomato sauce and ½ cup water

Worcestershire sauce

1 tsp 1 tsp bottled steak sauce

Yogurt, plain 1 cup buttermilk

1 cup 1 cup cottage cheese blended until

smooth

1 cup sour cream