unit 4 lesson 4: mensuration and calculations in cookery

Unit 4 Lesson 4: Mensuration and Calculations in Cookery

Table of Contents

Introduction 2

Essential Questions 3

Reach our Goals! 3

Springboard 4

Learn about It! 5

Check Up 21

Skill Enhancer 23

Did You Know? 25

Wrap Up 25

Introspect: Self-Evaluation 26

Bibliography 27

Glossary 28

1 Copyright © 2018 Quipper Limited

GRADE 7/8

Mensuration and Calculations in Cookery Introduction

Figure No.1 Mensuration and Calculation in Cookery

Preparing a great dish requires the right amount of ingredients. Measuring the ingredients influences the quality of the food in terms of its color, aroma, texture, and flavor. It is important to obtain correct weights and accurate measurements of food items when designing a standardized recipe so that whoever prepares the dish, the same portion size and quality is achieved. In addition, the standard recipe helps you determine the menu price by calculating the food cost. Therefore, it is essential in cookery to acquire the skills in measuring and calculating.


In this lesson, mensuration and calculation in cookery will be discussed. You will develop skills in measuring ingredients accurately. Converting system of measurement according to recipe requirements will also be explained. The substitution of ingredients will be performed. Finally, you will be expected to apply the principles of costing in calculating the production cost.

Essential Questions

Reach our Goals! In this lesson, you should be able to:

● carry out measurements and calculations in the required task and;

● calculate the cost of production.


Springboard Let’s do the Math in Cooking

Complete the table below by converting the system of measurement from the given recipe. Then, answer the questions below. Ceasar Salad

U.S. Metric Ingredients

2 lb 1 kg Romaine leaves

4 oz 125 g white bread

1- 1 ½ fl oz 30 - 45 ml olive oil

1- 2 1- 2 garlic cloves

4- 8 4- 8 anchovy fillets

______ fl oz 250 ml olive oil

2 2 Eggs

2 ½ fl oz ______ ml lemon juice

1 oz ______ g Parmesan cheese, grated

to taste to taste salt

1. How do you convert the units of measurement from the activity?

___________________________________________________________________________________________

2. Why is it important to do the conversion of units? ___________________________________________________________________________________________

3. How are most recipe ingredients measured?

___________________________________________________________________________________________


Learn about It! Accurate measurement of ingredients based on a written recipe is vital in making a quality dish. Measuring the ingredients is always the first step that a professional chef performs in cooking. Some of the important measuring equivalents, tables, and conversions are presented in the section below. This will help you succeed in your cooking journey.

Carry Out Measurement In cookery, the greatest concerns in measuring ingredients are the volume, weight, length, and temperature. There two measurement systems:

● United States System ● Metric System

The U.S. System

Abbreviations of U.S. Units

pound lb

ounce oz

gallon gal

quart qt

pint pt

cup cup

fluid ounce fl oz

tablespoon tbsp

teaspoon tsp

inch in


Units of Measure

Weight

1 pound 16 ounces

Volume

1 gallon 4 quarts

1 quart 2 pints or

4 cups or

32 fluid ounces

1 pint 2 cups or

16 fluid ounces

1 cup 8 fluid ounces

1 fluid ounce 2 tablespoons

1 tablespoon 3 teaspoons

Length

1 foot 12 inches

The Metric System

Abbreviations of Metric Units

gram g

kilogram kg

liter L

milliliter mL


meter m

millimeter mm

degree Celsius °C

Units of Measure

Weight

1 kilogram 1000 grams

Volume

1 Liter 1000 mL

1 quart 2 pints or

4 cups or

32 fluid ounces

1 pint 2 cups or

16 fluid ounces

1 cup 8 fluid ounces

1 fluid ounce 2 tablespoons

1 tablespoon 3 teaspoons

Length

1 foot 12 inches


Guidelines in Measuring Common Ingredients The tools and procedures in measuring ingredients may vary depending on the type of food item to be measured. Below are some guidelines in measuring common ingredients.

1. When measuring flour, use a large spoon, lightly spoon flour from the container into the measuring cup. Level off the flour even with the top edge of the measuring cup by using the back of a knife or flat-blade spatula. Never shake the cup and never pack the flour into the measuring cup as it affects the weight of it.

2. When measuring refined sugar using a cup or spoon, first, remove the lumps by sifting

it once. Scoop the cup or measuring spoon into the container of the sugar until it is overflowing, then level off with the back of a knife or spatula.

3. Brown sugar needs to be packed into the measuring cup in order to hold its shape when turned out off the cup.

Figure No. 2 Measuring Brown Sugar

Source: flickr.com

4. Measuring the liquid ingredients, like water or milk, requires the use of a liquid measuring cup with graduated markings on the side. When measuring, you have to place the cup on a flat surface. Pour the liquid into the cup. Then, bend down so your eye is level with the cup and look at the measuring line for the amount you need.


Figure No. 3 Measuring Liquid

Photo from pixabay.com

5. Semi-liquid ingredients like cream, peanut butter, and yogurt are measured using the dry measuring cups due to their thickness.

Figure No. 4 Dry Measuring Cups

Photo from pixabay.com

6. When using measuring devices such as a timer, thermometer, and scale, always check and calibrate according to manufacturer’s manual in order to obtain accurate measurements.


Measurement Conversions

U.S. Metric

Volume

1 fl oz 29.57 mL

1 cup 237 mL

1 quart 946 mL

33.8 fl oz 1 L

Weight

1 oz 28.35 g

0.035 oz 1 g

1 lb 454 grams

2.2 pounds 1 kg

Length

1 in 25.4 mm

0.39 in 1 cm

39.4 in 1 m

Temperature: Fahrenheit to Celsius In converting Fahrenheit to Celsius. You have to subtract 32 from the value, then multiply by 5/9. Example: Convert 320°F to Celsius.

320 −32 =288 288 ×5/9=160°C


Temperature: Celsius to Fahrenheit In converting Fahrenheit to Celsius. You have to multiply the value by 9/5, then add 32. Example: Convert 150°C to Fahrenheit.

150 × 9/5 = 270 270 + 32 = 302°F

Substitution of Ingredients Ingredient substitution is possible when a certain food item is not available at the moment when you are preparing a dish. However, you have to consider that each ingredient in a recipe plays a specific role. Substitution an ingredient for another may change the taste, color, moisture content or the texture of the food product. Therefore, it is suggested by many experts that this can only be done in unexpected situations. The following table shows the common ingredient substitution.

Ingredient Amount Substitution Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and

1/4 teaspoon cloves Baking powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream

of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)

Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats

Broth: beef or chicken

1 cup 1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth

Brown sugar 1 cup, packed 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar

Butter (salted) 1 cup 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt


Butter (unsalted) 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard

Buttermilk 1 cup 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Cheddar cheese 1 cup shredded

1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese

Chervil 1 tablespoon chopped fresh

1 tablespoon chopped fresh parsley

Chocolate(semisweet)

1 ounce 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1-ounce semisweet chocolate chips plus 1 teaspoon shortening

Chocolate (unsweetened)

1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil

Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate Condensed cream of mushroom soup

1 (10.75-ounce) can

1 (10.75-ounce) can condensed cream of celery, cream of chicken, or golden mushroom soup

Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup

Cottage cheese 1 cup 1 cup farmer's cheese OR 1 cup ricotta cheese Cracker crumbs 1 cup 1 cup bread crumbs OR 1 cup matzo meal or 1 cup

ground oats

Cream (half and half)

1 cup 7/8 cup milk plus 1 tablespoon butter

Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter

Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter

Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed Cream cheese 1 cup 1 cup pureed cottage cheese OR 1 cup plain yogurt,

strained overnight in a cheesecloth


Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar Evaporated milk 1 cup 1 cup light cream Farmer's cheese 8 ounces 8 ounces dry cottage cheese OR 8 ounces creamed

cottage cheese, drained Bread flour 1 cup 1 cup all-purpose flour plus 1 teaspoon wheat gluten

(available at health food stores & some supermarkets)

Cake flour 1 cup 1 cup all-purpose flour minus 2 tablespoons Self-Rising Flour 1 cup 7/8 cup all-purpose flour plus 1 1/2 teaspoons

baking powder and 1/2 teaspoon of salt Garlic 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon

granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in a recipe

Gelatin 1 tablespoon, granulated

2 teaspoons agar agar

Dry ginger 1 teaspoon 2 teaspoons chopped fresh ginger Fresh ginger 1 teaspoon,

minced 1/2 teaspoon ground dried ginger

Green onion 1/2 cup, chopped

1/2 cup chopped onion OR 1/2 cup chopped leek OR 1/2 cup chopped shallots

Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds Fresh herbs 1 tablespoon

chopped fresh

1 teaspoon (chopped or whole leaf) dried herbs

Herring 8 ounces 8 ounces of sardines Honey 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup

corn syrup Hot pepper sauce 1 teaspoon 3/4 teaspoon cayenne pepper plus 1 teaspoon

vinegar Ketchup 1 cup 1 cup tomato sauce plus 1 teaspoon vinegar plus 1

tablespoon sugar Lard 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 1 cup

butter


Lemon grass 2 fresh stalks 1 tablespoon lemon zest

Lemon juice 1 teaspoon 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice

Lemon zest 1 teaspoon 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice

Lime juice 1 teaspoon 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice

Lime zest 1 teaspoon 1 teaspoon lemon zest Macadamia nuts 1 cup 1 cup almonds OR 1 cup hazelnuts Mace 1 teaspoon 1 teaspoon nutmeg Margarine 1 cup 1 cup shortening plus 1/2 teaspoon salt OR 1 cup

butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt

Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt Whole milk 1 cup 1 cup soy milk OR 1 cup rice milk OR 1 cup water or

juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water

Fresh Mint 1/4 cup chopped

1 tablespoon dried mint leaves

Molasses 1 cup Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar

Mustard--prepared 1 tablespoon Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar

Onion 1 cup, chopped

1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder

Orange juice 1 tablespoon 1 tablespoon other citrus juice

Orange zest 1 tablespoon 1/2 teaspoon orange extract OR 1 teaspoon lemon juice

Parmesan cheese 1/2 cup, grated

1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese


Parsley 1 tablespoon chopped fresh

1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley

Pepperoni 1 ounce 1 ounce salami Raisin 1 cup 1 cup dried currants OR 1 cup dried cranberries OR 1

cup chopped pitted prunes Ricotta 1 cup 1 cup dry cottage cheese OR 1 cup silken tofu Rum 1 tablespoon 1/2 teaspoon rum extract, plus enough water to

make 1 tablespoon Saffron 1/4 teaspoon 1/4 teaspoon turmeric

Salami 1 ounce 1 ounce pepperoni Semisweet chocolate chips

1 cup 1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit

Shallots, chopped 1/2 cup 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion

Shortening 1 cup 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe

Sour cream 1 cup 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter

Sour milk 1 cup 1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken

Soy sauce 1/2 cup 1/4 cup Worcestershire sauce mixed with 1 tablespoon water

Stock--beef or chicken

1 cup 1 cube beef or chicken bouillon dissolved in 1 cup water

Sweetened condensed milk

1 (14-ounce) can

3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes

Vegetable oil--for baking

1 cup 1 cup applesauce OR 1 cup fruit puree


Vegetable oil--for frying

1 cup 1 cup lard OR 1 cup vegetable shortening

Vinegar 1 teaspoon 1 teaspoon lemon or lime juice OR 2 teaspoons white wine

White sugar 1 cup 1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup

Wine 1 cup 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water

Yogurt 1 cup 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Try It! Let us apply now what you learned from this section. Complete the analogy.

1. fluid ounce: fl oz; pint: _____________ 2. ¼ cup fresh onion: 1 tsp onion powder; 1 tbsp fresh parsley: _____________________ 3. 2000 gram: 2 kg; 3.2 kg: ____________________ 4. 12 cups: 6 pints; ________ cups: 6 quarts 5. 1 tbsp: 3 tsps; ________ tsps: 7 tbsps


Cost of Production

In running a food business, calculating the cost of production is necessary to determine the selling price of the dish.

Food Costing Tools

The following tools are important in calculating food costs.

● Standard Recipe

This contains the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality dish. This makes the costing easy as you compute the food costs based on the servings that are needed.

● Up-to-Date Ingredient Costs

Food costing requires the current prices of ingredients. Therefore, you have to check the price from time to time.

● Recipe Cost Sheet

This is necessary to record data and all information about the recipe such as current unit cost, actual ingredient cost and cost per portion.

Recipe Costing

Here are the steps in recipe costing.

1. Fill up the Recipe Costing Sheet with information based on the standard recipe to be based on a current price list.

2. Identify the latest purchase cost of each ingredient based on a current price list. 3. Compute the actual cost of each ingredient. 4. Add the actual cost of each ingredient to get the total recipe cost. 5. Divide the total recipe cost by a number of portions to get the cost per portion.


Recipe Cost Sheet For recording purposes, create a recipe cost sheet for each of your dishes. Here is an example.

Name of Recipe: Roast Beef Gravy No. of portions: 25

Total Recipe Yield: 1.5 L Recipe cost: P 490.00

Size per portion: 60 mL Cost per portion: P 19.60

Ingredients Measure Purchase cost/ unit Actual Ingredient Cost

onion 250 g 150.00/ 1000 g 37.50

carrot 125 g 250.00/ 1000 g 31.25

celery 125 g 150.00/ 500 g 37.50

brown stock 2 L 180.00/ 1000 mL 360

tomato sauce 125 g 95.00/ 1000 g 11.88

flour 125 g 85.00/ 1000 g 10.63

salt 1 tsp (5g) 15.00/ 125 g 0.60

pepper 1 tsp (5g) 15.00/ 125 g 0.60

Worcestershire sauce

1 tbsp (0.068 mL) 75.00/ 125 mL 0.04

Food Cost Percentage The food cost percentage is important because it determines whether the menu prices and the costs for each item are in line. The food cost percentage of a menu item equals the raw food cost or portion cost divided by the menu price:

percentage= food cost/ menu price


In computing the selling price, food cost is needed to be at a certain percentage of the selling price. The amount varies from one restaurant section to another and is influenced by other costs, such as labor, overhead, and target profit. Generally, the food cost percentage falls within the profit of 30 to 45%. In other words, the ideal food cost percentage must be at 30 to 45% of the menu price. This figure can be used in two ways:

1. If you know the menu price and want to see what your food cost should be in order to be within the budget, multiply the menu price by the percentage:

food cost =menu price ×percentage

Example: Menu price is P320.00 and food cost percentage is 35 percent.

35% =0.35

P320 ×0.35 = P112.00 - food cost

2. If you know the food cost and want to determine what the menu price should be at a particular percentage, divide the cost by the percentage:

menu price= food cost / percentage

Example: Food cost is P250.00 and food cost percentage is 40 percent.

menu price = P250.00/ 40%

menu price = P625.00


Try It! Let us apply now what you learned from this section. Complete the table by calculating the food cost percentage, food cost, and menu price.

Food Cost Percentage Food Cost Menu Price

33% P 300.00

35% P 750.00

P 180.00 P 550.00

40% P 200.00

P225.00 P 650.00


Check Up A. Give the correct abbreviations of each unit of measurement. ______1. gram ______2. ounce ______3. pound ______4. teaspoon ______5. fluid ounce B. Complete the table of measurement conversion.

U.S. Metric

Volume

2 fl oz ______ mL

1 cup ______ mL

Weight

5 oz _______ g

2 lb _______ grams

Length

1 in _______ mm


C. Complete the recipe cost sheet below.

Basic Bruschetta Yield: 24 pieces Ingredients

● 24 pieces Italian Bread, 4 inches wide and ½ inch thick ● 6 garlic cloves cut in half ● 360 ml extra-virgin olive oil ● 1 tsp salt ● 1 tsp pepper

Procedure

1. Toast the bread on a skillet or under a broiler until golden brown. 2. While the bread is still hot, rub one side of each slice with a cut clove of garlic. 3. Brush or drizzle olive oil generously over each slice. The toast should be partly

soaked with the oil. 4. Add salt and pepper to taste. 5. Serve warm.

Name of Recipe: Basic Bruschetta No. of portions: 24

Total Recipe Yield: 24 pieces Recipe cost: P

Size per portion: 4 inches wide and ½ inch thick

Cost per portion: P

Ingredients Measure Purchase cost/unit Actual Ingredient Cost

Italian bread 24 pieces (½ inch) 70.00/ 12 in

garlic cloves 6 cloves 2.00/ clove

olive oil 360 mL 250.00/ 500 mL

salt 1 tsp (5g) 15.00/ 125 g

pepper 1 tsp (5g) 15.00/ 125 g


Skill Enhancer Recipe Costing

GOAL Your goal is to calculate the cost of production accurately and determine the menu price of the chosen dishes.

ROLE Your role is a chef who is starting a small restaurant.

AUDIENCE The people who are interested in buying your menu.

SITUATION Part of starting a restaurant is to complete the menu and determine the price of each. You will choose three dishes that you would like to offer at the opening of your restaurant. You will prepare the recipe costing and compute the menu price at 30% food cost percentage.

PRODUCT You need to submit the three standard recipes, recipe cost sheet indicating the menu price at 30% food cost percentage.

STANDARDS and CRITERIA The performance will be evaluated using the rubrics below.


Criteria Below Expectation

(1 point)

Needs Improvement

(3 points)

Successful Performance

(4 points)

Exemplary Performance

(5 points)

Completeness

The planned menu items were incomplete according to the given requirements

50% complete according to the given requirements



Food Costing

Incorrect procedure and formula in calculating food costs. Few or no skills from food costing are applied

Calculate the food cost with 3 to 5 errors. Some skills in food costing are applied

Calculate the food cost with 1 to 2 errors. Most skills in food costing are applied

Calculate the food costs of all planned items accurately and free from errors. All skills in Food costing are applied

Efficiency

The group used the least efficient method in finishing task

The student was able to complete the task but used methods that consumed more time or resource

The student was able to finish the task in the projected amount of time

The student was able to finish the task in the most effective way without wasting time and effort

Time Management

The project is 5+ days late.

The project is 3-4 days late.

The project is 1-2 days late.

The project was turned in on time or early.


Did You Know?

Cooking Without Measuring Cooking without measuring is a little more acceptable than in baking but it still takes a lot of training for you to master it. The people who can do that are only professional chefs who practiced their craft for a long time. Remember that it is better and easier to add ingredients to a recipe than to remove whenever you are cooking.

Wrap Up

● The two systems of measurement used in recipes are: - The United States System - The Metric System

● When measuring food items, it is necessary to use correct measuring devices and tools. ● Substitution of ingredients is possible to perform, however, it can only be done in

unexpected situations like the non-availability of the food item. ● It is important to compute the food cost in order to determine the selling price of a

menu. ● Generally, restaurants put 30% to 40% of their expenses on the food cost.


Introspect: Self-Evaluation

Skills Very confident

Fairly confident

Not very confident

Not at all confident

I can measure ingredients and convert the system of measurement according to a recipe requirement.

I can perform substitution of ingredients.

I can calculate the cost of production accurately.


Bibliography Gisslen, Wayne. 2004. Essentials of Professional Cooking. USA: John Wiley & Sons, Inc. Lynch, F.T. 2011. The Book of Yields: Accuracy in Food Costing and Purchasing. USA: John Wiley &

Sons, Inc. Bueza, Haydee C., et al. 2014. Home Economics: Cookery (Entrepreneurship) Learner’s Material. Philippines: DepEd-IMCS. The Spruce Eats. How to Measure in Cooking and Baking. January 19, 2019. https://www.thespruceeats.com/how-to-measure-481257 Unilever Food Solutions. Food Costing. January 19, 2019. https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/module-2-the-importance-of-counting-costs/topic-4-food-costing.html All recipes. Common Ingredient Substitutions (Infographic). January 19, 2019. http://dish.allrecipes.com/common-ingredient-substitutions/


https://www.thespruceeats.com/how-to-measure-481257

https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/module-2-the-importance-of-counting-costs/topic-4-food-costing.html

https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/module-2-the-importance-of-counting-costs/topic-4-food-costing.html

http://dish.allrecipes.com/common-ingredient-substitutions/

https://www.advancedbusinessmanager.com/about-us/news/managing-risk-in-the-food-industry/

Glossary chervil - sometimes called french parsley overhead - includes all ongoing business expenses not including or related to direct labor or direct materials used in creating a product or service standard recipe - specifically describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product substitution - replacement of one ingredient by another with a similar function volume - the amount of space occupied by a three-dimensional figure as measured in cubic units weight - the amount that something weighs


https://www.investopedia.com/terms/b/businessexpenses.asp

unit 4 lesson 4: mensuration and calculations in cookery

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